Colonial Wheat Ale

Source: Tim Neall
Recipe added: 07/31/99
Email: tkneall@erols.com

I made this beer a few years ago, when I was still pretty new at all grain brewing. It was a very satisfying beer with a light body, citrusy/fruity aroma, with a dry finish. The molasses added an interesting character to it that really came out in the finish. Unfortunately, this batch succumbed to contamination. It is a little more unusual than your average wheat beer.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.044
Finishing Gravity: 1.008
Time in Boil: 60 minutes
Primary Fermentation: 2 weeks

Ingredients:

4 lbs. Malted Wheat
6 lbs. Pale 2 row
1/2 lb. 20L crystal
12 oz. Molasses
2 oz. Kent Golding whole hops 60 minutes
1 oz. Kent Golding whole hops 2 minutes
American Ale II #1272

Procedure:

Mash grains for 90 minutes at 152 degrees. Sparge with 5 gallons of water. Bring to a boil and add hops, molasses, and irish moss. Last 2 minutes, add final hops addition. Force cool and transfer to primary. Pitch yeast. Ferment to completion and bottle with 3/4 C corn sugar

Back to previous Table of Contents