Odell Brewing Easy Street Wheat (5 gallon, extract with grains)
IBU = 13-18
3.3 Briess wheat malt extract syrup
1 lb. Briess Wheat dry malt extract
2 lb. Wheat malt
.5 lb. Munich malt
1 lb. 20L Crystal Malt
3.75 AAUs Cascade hops (.75 oz. of 5.0 alpha acid)
4.3 AAUs Saaz hops (1.0 oz. of 4.3 alpha acid)
4.5 AAUs Tettnanger hops (1.0 oz. of 4.5 alpha acid)
.75 cup corn sugar for priming
White Labs WLP029 German Ale/Kolsch yeast or Wyeast 2565 Kolsch yeast
Step by Step
Steep crushed Wheat, Crystal and Munich malts in 3 gallons of water at 150º for 30 minutes. Remove grains from wort, add malt syrup and dry malt extract to wort, and return to a boil. Add Cascade hops and boil for 60 minutes. Add Saaz and Tettnanger hops for the last 2 minutes of the boil. When done boiling, strain out hops, add wort to 2 gallons cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68º-70º, and ferment for 7 to 10 days. Bottle your beer, age for about 1 week and Enjoy!
All Grain Option:
Eliminate the malt syrup and malt powder, your grain bill will be 3.75 Lbs of Wheat Malt, 3.75 lbs. 2-Row malt, .5 lb Munich Malt, and 2 oz. of 20L Crystal malt. Mash your grains at 148º to 150º for 45 minutes. Collect enough wort (approximately 7 gallons) to boil for 90 minutes and have a 5.5-gallon yield.
Decrease bittering hops to 3 AAU’s of Cascade hops (.6 oz of 5.0 alpha acid) to account for increased hop extraction efficiency in a full boil. The remainder of the recipe is the same as the extract.