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  Thursday, June 20, 2019


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I throw a little dry malt, which is left of purpose, on top of the mash, with a handful of salt, to keep the witches from it, and then cover it up. - Instructions for brewing Scotch Ale, 1793

OG = 1.050
FG = 1.011
(2) 3.3 lb.  Briess Bavarian Wheat Malt Extract
4 Oz. Crushed Belgian Caravienne Malt
2 Oz. Torrified Wheat

1 Oz.  Cluster Hops (bittering)
1 Oz. Willamette Hops (finishing)

Irish Moss (1tsp.)
2/3 to 3/4 cup Corn Sugar to Prime
Wyeast 1010 - American Wheat Yeast
Directions: This wheat beer is a local classic.
Steep speciality grains in 2.5 gallons of water at 160° F for 15 Minutes. Remove grains and add Grains. Bring to boil add bittering hops, boil for 40 minutes. Add Irish Moss. Boil 10 minutes and then add finishing hops. Add water to get to 5.5 gallons of wort, cool and transfer to fermenting vessel with yeast.
Substitutions Try a different wheat yeast for interesting variations
Wyeast 3068 - Weihenstephan Wheat
Wyeast 3942 - Belgian Wheat