Ingredients and operations for brewing 5 gallons of Summertime Lemon Wheat (Extract Method)
1) Add 1 1/2 gallons water towards the brewing pot. Pour the crushed grains right into a grain bag and tie the bag closed. Put the bag in to the water and permit the grains to steep over medium heat (water ought to be steamy, not boiling). After half an hour, take away the pot in the heat, remove and discard the grain bag.
Grains utilized in this recipe:
2) Pour the next malt extract(s) in to the pot while stirring constantly. Return the pot towards the heat and produce the items in the pot, now known as wort, to some boil.
Malt extract(s) utilized in this recipe:
6 lb. Wheat Malt Extract
3) The wort will boil for as many as an hour where the next hops along with other ingredients will be included to the boil.
At the beginning of the boil add some following BITTERING HOPS to boil for the whole an hour:
half an hour in the finish from the boil add some following FLAVOR HOPS:
Add some following other miscellaneous ingredients close to the finish from the boil:
half an hour in the finish from the boil add Grated Peels From 2 Lemons
half an hour in the finish from the boil add Juice From 2 Lemons
a few minutes in the finish from the boil add 1 lb. Honey
4) In the finish from the one hour boil, take away the pot in the heat then remove and discard the hop bags. Permit the wort to awesome to around 90ºF. (Note: Make use of a wort chiller to hasten this essential step. Also, make sure that something that will touch the chilled wort is correctly sanitized.)
5) As the wort is cooling, add 3 gallons of cold water towards the primary fermenter. Add some chilled wort and enough additional cold water to create the entire volume as much as 5 gallons. At this time, have a sample from the wort for that specific gravity studying, make reference to your hydrometer instructions to take this studying.
6) The correct temperature where to pitch (increase the wort) the yeast is incorporated in the 65ºF-75ºF range. If required, put the fermenter right into a cold (or warm) water bath to create the high temperature into this range. Once the temperatures are correct, pitch the yeast. (Note: If your dry yeast can be used, rehydrate it just before pitching by sprinkling it on the top of just oneOr2 cup water that's been steamed and cooled to 85ºF. Permit the yeast to rehydrate, unstirred, for a maximum of 15-twenty minutes before pitching.) NOTE: The yeast needed with this recipe is 1056 American Ale or WLP001 .
7) Install an airlock or blowoff hose towards the fermenter and slowly move the fermenter to some dark place for primary fermentation.
8) Permit the beer to ferment for just one week however fermenter, then rack (transfer) the beer right into a secondary fermenter for the next week to obvious. In the finish from the second week, record the particular gravity studying. A stable specific gravity studying of various samples over several days signifies that fermentation is finished.
9) When fermentation is finished, proceed with bottling. Inside a bottling bucket, add 3/4 cup of corn sugar or 11/4 glasses of dry malt that's been steamed by 50 percent glasses of water. Lightly rack the finished beer in to the bottling bucket using the priming sugar solution. Utilizing a bottle filling tip, fill the bottles to at least oneOr2" - 1" in the top. Cap the bottles and permit them to condition at 70 degrees for 2 days.
