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Monday, February 8, 2010

Golden Amber Wheat II - Recipe

For our second round of the Golden Amber Wheat, we decided to keep everything consistent with exception to the type of hops we used. Instead of using Centennial hops, we went for Cascade. The package says it is 5% Alpha Acids as opposed to the 6% Alpha Acids in the Centennial hops. The aroma and flavors should be different, and this is our goal:  To distinguish the flavors of Centennial and Cascade hops. 

Update:  We noticed that we only steeped the grains for 20 minutes this time and have changed the recipe accordingly.

½ LBS Torrified Wheat
1 ½ LBS Durst Wheat Malt

3.3 LBS Briess Sparking Amber Liquid Malt Extract

3.0 LBS Briess Golden Light Dry Malt Extract

2 OZ Cascade Pellets

1 Package Nottingham

1) Heat 3 gallons of water to ~150 degrees Fahrenheit
2) Steep grains for 20 minutes and then remove
3) Bring mixture to a boil
4) Add both malt extracts and 1 ounce of the hops
5) Stir occasionally
6) Add ½ ounce of the hops after 45 minutes as well as 1 teaspoon of Irish Moss
7) Continue to stir occasionally
8) Add the remaining ½ ounce of the hops after 55 minutes
9) After 60 minutes, transfer the wort to the primary fermenter
10) Cool to 68 degrees Fahrenheit
11) Top off to 5 gallons
12) Measure Specific Gravity
13) Pitch the yeast
14) Attach Lid and Air Lock

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