Amber Waves of Wheat

(5 gallons/19 L, all-grain) OG = 1.040  FG = 1.013 IBU = 16.5  SRM = 4  ABV = 4%

Ingredients

5 lbs. (2.27 kg) Belgian 2-row malt
3 lbs. (1.36 kg) unmalted red or white wheat
4 oz. (0.11 kg) biscuit malt
1 oz. (28 g) chocolate wheat malt
5 AAU German Hallertau hops (60 mins) (1 oz./28 g 5% alpha acid)
0.5 oz (14 g) (whirlpool)
Czech Saaz Belgian Wit, Saison, or Abbey Ale yeast
3/4 cup corn sugar (if priming)

Step by Step

This recipe calls for a turbid mashing schedule. For more information on turbid mashing, click here. Heat 2.5 qt. (2.4 L) of strike water to 138 °F (59 °C). Dough-in grain at 113 °F (45 °C) for 10 minutes. Raise temp of mash to 136 °F (58 °C) by the addition of 3.75 qt. (3.5 L) of boiling water, hold 5 minutes. Drop in stuykmanden and draw off about 1 qt. (1 L) of liquid. Heat the drawn off or turbid portion to between 180 – 212 °F (82 – 100 °C). Raise temperature of mash to 150 °F (66 °C) by the addition of 5.2 qt. (4.9 L) of boiling water and hold 30 minutes. Drop in stuykmanden and draw off about 1 gal. (3.8 L) of liquid into the turbid portion. Re-raise temperature of turbid portion to between 180 – 212°F (82 – 100 °C). Raise temperature of mash to 162 °F (72 °C) by the addition of 5.2 qt. (4.9 L) of boiling water and hold 20 minutes. Drop temperature of turbid mash to 176 °F (80 °C). Drain the free liquid in the mash tun to the kettle as if you were batch sparging. Gently pour the turbid portion over the grains to bring the mash temperature to 167 °F (75 °C), hold for 20 minutes. Lauter as normal. Boil 60 minutes. Whirlpool hops at the end of the boil. Ferment on the warmer end of your yeast strain’s range.