5 gallons, all-grain; OG 1.044–1.046; FG 1.008–1.010; IBU: 20–25; ABV 4.5–4.7%
- 2.7 lbs. Pilsener malt
- 2.7 lbs. red wheat malt
- 14 oz. flaked barley
- 14 oz. flaked red wheat
- 1.2 AAU Sterling hops (bittering) (0.18 oz. at 7% alpha acid)
- 2.5 AAU Sterling hops (flavor) (0.35 oz. at 7% alpha acid)
- 4.2 AAU Sterling hops (aroma) (0.60 oz. at 7% alpha acid)
- Wyeast 1056 or White Labs WLP001 yeast
- 0.75 cup corn sugar
Step by Step:
You want to mash this beer with a water ratio of 1.25 quarts of water per pound of grain. Mash at 152° F for 90 minutes. It should still attenuate very well, even with a higher mash temperature than the Kiwanda Cream Ale.
Boil the wort for 90 minutes. Boil the bittering hops for the last 60 minutes; boil the flavor hops for the last 30 minutes. Add the aroma hops at knock-out.
Cool the wort, aerate and pitch yeast. Ferment at 68° F for one week, then rack to secondary. Bottle after one week with three-quarters cup of corn sugar.