5 lbs Briess Bavarian Wheat DME
0.5 lb. Flaked Wheat
0.5 lb. Melanoidin
0.25 lb. Flaked Oats
1 oz W.G.V. pellet hops (Bittering)
0.5 oz W.G.V. pellet hops (Flavor)
0.5 oz Czech Saaz pellet hops (Finishing)
0.75 oz Bitter Orange Peel
1 ¼ tsp Coriander
¼ tsp Cumin
1 tsp. Irish moss
3/4 cup corn sugar to prime
Reduce the Briess DME to 3 lbs.
Add 2.5 lbs Weyermann Pilsner
Malt and increase flaked wheat to
Mash pale malt with specialty malts
in 1 gallon of water to get a single
infusion mash temperature of 150°
F for 60 minutes. Sparge with hot
water of 170° F or more to get 3
gallons of wort. Then follow the
extract recipe using the reduced
amount of DME.
All Grain Instructions
Mash 4 lbs Weyermann Pilsner
Malt, 3 lbs Light Wheat with flaked
wheat increased to 2 lbs, with the
specialty malts in 2.5 gallons of
water to get a single infusion mash
temperature of 150° F for 60
minutes. Sparge with hot water of
170° F or more to get 6 gallons of
wort. Bring to boil and use the
extract hopping and fermentation
schedule using 0.75 onces bittering
hops (25% less than the extract
all extract directions
A. If using Wyeast liquid yeast, activate the yeast 3-5 hours prior to pitching.
B. Following the cleanser package instructions, thoroughly clean and sanitize the following
using No-Rinse cleanser.
Heat tolerant spoon
Thermometer (to monitor water temperature)
C. Place enough water into a 4 gallon or larger pot to completely cover specialty grains and heat
to 150°. Place specialty grains in muslin grain bag and steep at 150° F for 30 minutes. DO
NOT BOIL THE GRAINS. Carefully remove the grain bag and allow it to drain into the brewpot
without squeezing. Sparge (slowly run water through) the grains with 1 gallons of 170° water.
Discard the grain filled bag.
D. If needed, add enough water to bring to 3 gallons. Add
the liquid malt extract. Bring to boil and use the
following boiling schedule.
Beginning of boil: Add bittering hops (be sure to place
the hops in the muslin hop bag). Bittering hops are
boiled for the entire 60 minutes. ****Note: If doing a full wort boil of
6 gallons for the extract or mini-mash version, reduce the bittering hops by 25% to
45 minutes into the boil: Add flavoring hops (add to
existing hop bag). Add Irish moss and ¼ oz of the Bitter
Orange Peel, ¾ tsp of the Coriander, and 1/8 tsp Cumin.
****Note: Be sure to crush spices to ensure flavor is extracted.
Flavoring hops are boiled for 15 minutes.
58 Minutes into the boil: Add finishing hops (add to
existing hop bag). Add ½ oz of the Bitter Orange Peel,
½ tsp Corriander and 1/8 tsp Cumin. ****Note: Be sure to
crush spices to ensure flavor is extracted. Finishing hops are
boiled for 2 minutes.
60 Minutes into the boil: Remove from heat. Discard the
E. Cool the wort rapidly to about 80° F and transfer to
fermenting vessel. Add enough cold water to bring wort
level to 5 gallons. ****Note: cooling can be done quickly by
placing the brewpot in the sink with ice water. Other methods are
available to the homebrewer. Ask High Gravity for advice and
instructions regarding wort cooling.
F. Sanitize a hydrometer and take the Original Gravity
reading. Write down this number for future reference. ****Note: please refer to hydrometer instructions
to adjust for temperature variation.
G. Carefully open the yeast package and pour into the wort. There is no need to stir. Secure the
lid onto the fermenter with the airlock in place (approximately half filled with clean water).
H. Place the fermenter in a warm area to maintain a temperature of 66° to 76° F. Keep the
fermenter away from sunlight and fluorescent lights. You should notice bubbling in the airlock
within 24 hours. Bubbling will slow down significantly and then stop completely after 3-10
days. ****optional: if transferring to a secondary vessel, allow the wort to remain in the primary fermenter for 3 to 7
days, then transfer to secondary vessel and let set for an additional 4-10 days before going to step I.
I. When bubbling has stopped, sanitize a hydrometer and take the Final Gravity reading. If this
reading matches the reading specified in your recipe, then go to step J. If the reading is higher
than the reading specified in your recipe, place the lid back onto the fermenter and allow the
wort to sit a few more days and repeat this step. ****Note: your Final Gravity may not match exactly. The
best way to determine whether or not your wort is finished is when the hydrometer reading is the same for 2
J. Thoroughly clean and sanitize the following items using No-Rinse cleanser.
6.5 Gallon Bottling Bucket Bottle filling wand
Racking Cane Siphon Tubing
48 12 oz bottles Bottle caps
Boil bottle caps in a few cups of water for 5 minutes to sterilize.
In small saucepan dissolve priming sugar in 1 cup clean water and boil for 5 minutes. Pour into
the bottling bucket. Siphon beer from the fermenter to the bottling bucket, being sure to leave
the sediment behind. The siphoning action should thoroughly blend the wort and the priming
sugar. Fill bottles using the siphon tubing connected to the spigot at one end and the bottling
wand at the other. Bottles should be filled to one inch from the top. Cap the bottles.
Carbonate at room temperature for 2-3 weeks.
Beer is ready to drink as soon as it is carbonated but will benefit from a few months aging.
side by side other then mine is clearer and darker because of my boiling the dme lme full 60 min it tastes about the same.
i plan on getting the kit again and adjusting the dme lme boil and seeing if i can get the right color. maybe this will be my first mini-mash