Boulder-Street-Wheat.md

Boulder Street Wheat (Stomp Them Grapes/Hop to It!)

Original Gravity: 1.048
Final Gravity: 1.011
ABV: 4.9%
IBU: 19

Ingredients

• 6 oz Wheat malt
• 4 oz Pilsner malt
• 3 oz CaraVienne
• 3 oz Acidulated malt
• 6.5 lb What liquid malt extract
• 1 oz Perle hops
• 1 oz Tettnang hops
• Wyeast 1010 American Wheat

Directions

1. Remove the Wyeast pack and "smack" as instructed
2. Heat 1.5 gallons of water to 160 F, remove from heat
3. Place crushed specialty grains into a small muslin bag and steep for 30 minutes
4. Remove grains and allow excess water to drip off, discard grains
5. Add 6.5 lb Wheat liquid malt extract
6. After the extract has dissolved, top pot to comfortable boil volume, return to heat
7. When rolling boil, add 1 oz Perle hops (to begin 60 minute boil)
8. After 55 minutes, add 1 oz Tettnang hops
9. After 5 minutes, remove pot from heat and chill as quickly as possible
10. Once wort is cooled below 80 F, pour into primary fermenter
11. Top off to 5 gallons with cool water
12. Stir with spoon to aerate, record starting gravity and pitch yeast
13. Place lid and airlock on and ferment at 62-72 F
14. After 10-14 days take another gravity reading (it should be close to the final)
15. Rack beer into bottles (condition for 14 days) or a keg