Rocket J. Squirrel Honey Wheat Ale
wheat beer, weizen, weissbier, honey, extract
Source: David Haberman (email@example.com)
Issue #722, 9/12/91
Has a very nice floral honey/clove aroma. Nice clear golden color. My
beers have been much clearer since using the whirlpool technique to get
rid of most of the trub before fermenting. Has a clove/wheat beer flavor
not much honey flavor. I didn't want to use too much buckwheat honey in
order to let the wheat flavor come through.
- 3 pounds, Bavarian dry wheat extract
- 2 pounds, Clover honey
- 1/2 pound, Buckwheat honey
- 1/2 pound, light Crystal malt (20 lovibond?)
- 1 ounce, Centennial hops 11.1% AAU's
- 24 ounces, Wyeast 1056 slurry (from previous batch)
Bring 1 and a half quarts water to 170 degrees and turn off heat. Add
crystal malt and steep for 40 min. Tempurature was 155 degrees after
adding malt and stirring. In another pot, start 3 gallons water boiling.
When it comes to a boil, strain in liquid from crystal malt and also
pour another quart of hot water through the grains. Add the wheat
extract and honey. Bring to a boil. Skim the scum off and then add 3/4
ounce hops for 1 hour. Turn off heat and add the last 1/4 ounce hops.
Whirlpool and let stand to let the trub collect. Siphon into carboy and
top to 5 gallons. Add yeast and shake vigorously. Bottle with 4 oz.