Maple Wheat
Description: This is a clone recipe for The Niagra Falls Brewing Companies Maple
Wheat Ale.I think next time I'll use the wheat yeast and not the wit yeast.I also
entered this in the Hops Bops and scored a 28 out of 50. They said the alcohol was
too high for a wheat.
Size: 2 1/2 gallons
Ingredients:
3.75 Lb American 2 row
4 Lb Wheat
1/2 Lb Maple syrup
1/2 oz Hallertau Mittlefues pellets
1/4 oz Hallertau Mittlefues pellets
1/2 t Irish moss
Wyeast 3944 Wit Yeast
1 t Polyclar
1/4 C corn sugar(priming)
1/6 C maple syrup
Instructions: Mash all grains at 150f for 90min.Sparge 3x adding enough water to
get 4 gallons.Boil this for 90 min adding /2 oz hallertau at the beggining of the boil.
After 75 min add 1/4 z hallertau and the irish moss. Cool to 80,aerate,and pitch
yeast starter.
Fermentation: Primary been 10 days and not done yet Secondary
Original Gravity: 1.080
Final Gravity: 1.014
Alcohol: 8.5%h
Widmer Wheaten Ale
Description: An American Wheaten Ale based on the classic Oregon original.
Size: 5 gallons
Ingredients:
6.6 Lb Coopers Unhopped Wheat Malt Extract
1/2 lb wheat/pale dry malt extract
1/2 lb Munich malt
3 oz Crystal malt (40L)
In the Boiler:
1.5 oz Tettnanger hops (60 min)
1/2 oz Cascade hops (10 min)
Coopers Ale yeast or Wyeast German Ale (1007)
1.25 C wheat/pale dry malt extract (priming)
Original Gravity: 1.044
Final Gravity: 1.012
IBU: 26
Real Root Beer
Size: 5 gallons, partial mash
Ingredients:
2 lb crushed mild ale malt
1 lb dark crystal malt, 120° Lovibond
0.25 lb black malt
0.25 lb chocolate malt
3 lb unhopped dark dry malt extract
0.5 lb dark unsulphured molasses
4 oz maltodextrin powder
1 oz Cluster hop pellets (7% alpha acid), for 60 min.
0.5 oz sassafras bark
0.5 oz sarsaparilla bark
1 oz dried wintergreen leaves
0.5 oz shredded licorice root
pinch sweet gale (optional)
pinch star anise (optional)
pinch mace (optional)
pinch coriander (optional)
dash black cherry juice (optional)
10-14 g. dry ale yeast
2 oz lactose powder
7/8 C corn sugar
0.5 C spice tea (pinch wintergreen, sarsaparilla, licorice root)
corn sugar for priming
Instructions: In 1 gal. water mash crystal, black, chocolate, and mild ale malts at 155°
F for 60 minutes. Sparge with 1.5 gals. at 170° F. Add 1 gal. water to kettle and bring
to a boil. Add dark dry malt, maltodextrin, and molasses. Stir well to avoid scorching.
Add Cluster hops and boil 60 minutes. At kettle knockout steep your spice
combination (in a mesh bag) as wort cools. Pour into fermenter and top up to 5.25
gals. Cool to 75° F and pitch ale yeast. Ferment seven to 10 days at about 70° F, rack
to secondary, and condition at 60° F for two weeks. Prime with corn sugar, add
strained spice tea (1/2 cup boiling water over spices for at least a half hour), and
bottle. Age two to three weeks cool (55° F).
Options: Non-alcoholic creamy version: Instead of fermenting the wort, cool to 75° F,
substitute 5 to 7 g. dry champagne yeast for the ale yeast, and bottle immediately.
Store at 70° F for two or three days, then refrigerate. Follow these instructions exactly,
otherwise you risk exploding bottles. You may also use ale yeast, which is somewhat
safer because it will not continue to ferment in cold temperatures. However, the
bubbles will not have that fine champagne quality. A safer way to carbonate: Get a
CO2 system and either put your root beer in 5-gal. soda kegs (force carbonated) or get
Carbonater-brand couplings and bottle in 2-liter PET bottles (force carbonated at 25 to
28 psi, chilled and shaken well).
