ToeHead Wheaton Ale

Source: Bart Fortune
Recipe added: 11/14/99
Email: ffortune@foxinternet.net

This recipe is much like Pyramid Wheaton Ale back a few years ago when it was more hoppy. This beer will clear nicely after two to three weeks in the fridge. It has a mild noticeable bitterness and adding a lemon will give it a extra twang. abv 4.4% ibu's 26

Specifics

Recipe type: All Grain
Batch Size: 4 gallons
Starting Gravity: 1.042
Finishing Gravity: 1.008
Time in Boil: 90 minutes
Primary Fermentation: 5 days glass carboy
Secondary Fermentation: 5 days glass carboy

Ingredients:

4.0 lbs. Belgian Wheat (1.6)
3.0 lbs. US 6-Row (1.8)
1/4 lbs. CaraPils Malt (1.5)
1.375 ozs. Perle Hops (7.0 aa%)
irish moss
Wyeast 1056

Procedure:

Mash in @ 118 degrees with 1.25 qts per pound for 40 minutes add 200 degree water to give 1.5 qt/per mash pound ratio and bring mash temperature to 135 degrees and hold for 20 minutes. Raise to 152 and hold for 15 minutes. Mash out at 170 degrees. Sparge with 170 degree water. Boil time 90 minutes 5/8 Perle at 90,add irish moss @ 20, 3/8 Perle @ 15, and 3/8 Perle @ 1. Carbonate with 36 - 38 ozs. gyle (or preferred method)

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