Hey Guys and Gals! An all-grain Belgian wheat ale with Bramling and Centennial hops. Makes 5 US gallons.
Ingredients
Grain
1 teaspoon gypsum in the mash water
6 pounds pale malt
3 pounds wheat malt
1/4 pound light crystal malt
Hops
2/3 ounce Bramling, 50 minute boil
1/3 ounce Bramling, 10 minutes before the end
1/4 ounce Centennial, last minute, then steep 15 minutes
Yeast and bottling
Wyeast Belgian Ale yeast
3 oz priming sugar
Directions
1. Heat 2.5 gallons of water in the brew pot and add the grains in a grain bag, tied with room to loosen.
2. Two-stage mash: 50C for 30 minutes, then 66C for 45 minutes. Do not heat past that.
3. Remove the grain bag without squeezing it and let it drain into the pot.
4. Bring the wort to a rolling boil, avoiding a boil over, and add the hops on the schedule above. After the last addition, turn off the heat and steep 15 minutes.
5. Cool the wort to about 100F as quickly as possible. Transfer to the primary, top off with cold water to 5.125 gallons, aerate, and take a gravity reading.
6. At 78F, pitch the yeast as a 2L starter.
7. Ferment at about 16C for 7 to 14 days or until bubbling stops, racking to a secondary carboy after 4 days.
8. Add the priming sugar, siphon slowly, bottle and cap.