DaytonaBigMac
Member
Could anyone please fill in the holes here? I have all of the ingredients. It involves extract, as you can see (which is new to me). However, this recipe is missing some pieces, I think. I'm not experienced enough yet to freelance this one. If you could simply add in the pieces that this recipe is missing, I'd love to do this tomorrow afternoon. Any help is great.
Easy to Follow, Step-by-Step instructions
6 lbs. Wheat extract
8 oz Crystal 10
1 oz Willamette Hops
3/4 Cup Corn Sugar for Priming
55 Crown Caps
11 g Hefeweizen Dry Yeast
-------------------------
Starting Gravity: 1.044
Fermentation Temperature: 65-75 F
Finishing Gravity: 1.012-1.014
Bittering Units:
Alcohol by Volume: 4.2%
Color: 3 SRM
Directions:
Easy to Follow, Step-by-Step instructions
6 lbs. Wheat extract
8 oz Crystal 10
1 oz Willamette Hops
3/4 Cup Corn Sugar for Priming
55 Crown Caps
11 g Hefeweizen Dry Yeast
-------------------------
Starting Gravity: 1.044
Fermentation Temperature: 65-75 F
Finishing Gravity: 1.012-1.014
Bittering Units:
Alcohol by Volume: 4.2%
Color: 3 SRM
Directions:
- Fill the large brew pot half full with water and apply heat.
- When bubbles start to rise from the large pot, turn off the heat and stir in the extract.
- After the grains have steeped for 20-30 minutes, pour them through a strainer into the large brew pot.
- Add some hot water to the small pot and rinse the grains in the strainer.
- Bring what is now called wort to a full, roiling boil. Watch for boilovers!
- Once the foaming stops, add the contents of the first hop package.
- Sanitize your fermenter, strainer, airlock & stopper.
- Maintain the boil for one hour, adding hops as per recipe.
- When the boil is done, cool the pot in a sink until sides are cool to the touch.
- Pour the wort into your sanitized fermenter, add pre-chilled water to bring it up to 5 gallons at about 75 degrees and pitch the yeast.
- Ferment in the temperature range recommended above.