SUMMER WHEAT

SUMMER WHEAT  

 You will need:

•  1 Can Golden Sheaf Wheat
•  1kg Liquid Wheat Malt
•  500g Dextrose
•  1 Hallertau Hop bag 15gm
•  Dry Beer Enzyme
•  MJ M44 West Coast Ale yeast

Procedure:

1. In advance, chill 5-10 litres of water in closed containers in a fridge*
2.  Place Hallertau Hop Bag in a cup of boiling water.
3. Place the Golden Sheaf, Wheat Malt and Dextrose in the fermenter, add 2 litres of hot water and stir until dissolved.
4. Pour in Hop liquid, keeping the bag to one side.
5. Add chilled and tap water to 22litres to reach a temperature of 18-23°C.
6. Add Dry Enzyme** and MJ M44 yeast. Stir vigorously for 5 minutes.
7. Add hop bag, seal fermenter and store in cool conditions ***

Notes:

*  Use sterilized containers with lids. Do not leave your fermenter to cool before adding yeas, as this increases the chances of an infection.  Use the chilled water to reach a satisfactory temperature and add yeast immediately.   

**  The Dry Enzyme should produce a Final Gravity of around 1006. Ensure the FG is stable over 48 hours before bottling, otherwise bottles may explode.

*** Try to maintain a cool, even temperature in the fermenter.  The ideal temperature for Safale yeasts is 18-22°C. Place your fermenter next to brick walls or on a cement slab, or wrap it in a towel with one end in water, if the temperature is too high.  Use a Brewers Choice Brewing Thermostat and old fridge for optimum brewing conditions.