Honey Wheat is as golden as the summer sun with a white, creamy head. May have a slight amount of haze from the wheat. Take in that rich clover honey aroma. It blends well with the light, biscuity malt notes. A light-bodied ale with a medium level of carbonation to balance the taste of wheat and honey. Slightly sweet clover honey taste with a hint of citrus. Very light biscuity malt taste with a low hop bitterness to provide balance.
5 Gallon yield, malt extract recipe
2 cans Briess Wheat Malt Extract
1 lb. raw unfiltered honey
1 lb. Gambrinus Honey Malt, milled for steeping
1 oz. Hallertau hop pellets for bittering (AA=4-5%, boil 60 minutes)
1 oz. Liberty hop pellets for aroma (boil 5 minutes)
Hefeweizen IV Ale Yeast (White Labs #WLP380)
Heat 2-3 gallons of water to 160 degrees. Turn off heat and (using a muslin or nylon bag) steep the grains for 10 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract until completely dissolved. Return to a boil, then add the Hallertau hops. Boil for 55 minutes, add the Liberty hops, boil 5 mnutes more, then cool to 80 degrees or less and top up with water to just over 5 gallons before pitching the yeast. Aerate well and ferment at 72-78 degrees Fahrenheit.
O.G. = 1.055
F.G. = 1.011
ABV = 5.8%