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Honey Wheat Style  

You will need:

  •  1 Can Thomas Cooper Wheat 1.5kg
  •  1kg Liquid Wheat Malt
  •  1 Goldings Hop bag
  •   US-05 Safale Yeast
  •   500g Honey (Not Included)




  1. Well before preparing recipe, place 5-10 litres of water in closed containers in a fridge and chill*
  2. Steep Goldings Hop bag in cup of boiling water for 15 mins.
  3. Dissolve TC Wheat, Liquid Wheat Malt and honey in the fermenter with 2 litres hot water.
  4. Add liquid from Hop bag and put bag aside.
  5. Add chilled & tap water to make up 23 litres at below 25° Celsius and stir vigorously.
  6. Add US-05 Yeast, and stir in gently.
  7. Tip in Goldings Hopbag then seal fermenter and store in cool conditions, preferably 18°C **
  8. Bottle when SG stabilises around 1010 to 1012. (This should take around 10 days).
  9. Allow to bottle condition and mature at least one month (preferably longer).



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


** Try to maintain a cool, even temperature in the fermenter, ideally 18°C. Place your fermenter next to brick or cement.  Place fermenter in a container, add some water, 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.


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