I have made wheat beers before, but I believe this is the first dark wheat beer I have tried making. Some of it is me just using what I had on had, so the recipe is a little odd. Hopefully it turns out.
Steep for 30 minutes at 150 degrees:
- 9 oz. 120 L crystal malt
- 3 oz. 40 L crystal malt
- 1 oz. my home made smoked malt
Bring to a boil. Add:
- 3kg. Coopers Wheat LME (50% wheat, 50% barley)
- 1/2 oz. "mystery hops" (whole) (from Michelle's parents - likely cascade)
After 55 minutes add:
- 1/2 oz. Willamette hop pellets (4.7 %AA) (also, as I learned in Portland they pronounce it "Wilamutt")
Pitch Wyeast 1010 American Wheat
As per usual, I will let it ferment in the primary fermenter for a week, then rack to a carbuoy. If I bottle it in 2 weeks it will be ready for the labour day weekend.