My Wheat Beer Recipe: A Delicious Twist on a Classic

Last summer, a few buddies and I went camping. We had hiked all day, were starving, and I'd forgotten to pack enough snacks. Huge fail, right? But then, one of my buddies pulled out a six-pack of this incredible wheat beer he'd brewed himself. It was so refreshing and flavorful, it totally saved the day! Inspired, I had to give brewing a try. Far from the expert, but after several attempts-and a few mediocre lots-I came out with the perfect recipe, I must say. I think that you will simply adore it:.

This isn’t your average wheat beer; I’ve added a subtle citrus twist that elevates the classic flavor profile. It’s slightly tart, wonderfully refreshing, and perfect for a hot summer day or a cozy evening by the fire. Plus, homebrewing is way more satisfying than buying it from the store, trust me. Ready to give it a go?

Brewing Instructions:

1. Mash: Mash the grains in 1.5 gallons of 152°F (67°C) water for 60 minutes. Stir occasionally to make sure everything is nice and mixed. This might sound a little involved, but all it is, really, is soaking the grain. It is like making a strong tea-with beermaking grains.
2. Sparge: Start adding more hot water - around 170°F, or 77°C - in the mash to collect roughly 6.5 gallons of wort, a sugary liquid. One could think of this sparging process as making tea for a very large group of people. It is important that the liquid is infused with flavors.
3. Boil: Bring the wort to a boil and add the Hallertau Mittelfrüh hops. Boil for 60 minutes, maintaining a rolling boil. Then, add the East Kent Goldings hops in 15 min before the end of your boil and citrus peels during the last 5 minutes. Remember to sanitize the hops and citrus peels before adding them to the boil!
4. Cool: Cool the wort to 68°F (20°C) as soon as possible. I use an immersion chiller, which works great. But if you're just getting started, a large bowl of ice water also works, it's just a bit slower.
5. Ferment: Transfer the cooled wort to your sanitized fermenter. Pitch the yeast, attach the airlock, and ferment, consistently at the same temperature, for 2-3 weeks. The length and results may vary depending on which yeast you use. You gotta let the dough rise, so to speak-patiently wait and let nature take its course.
6. Bottling: Bottle your beer post-fermentation with the addition of priming sugar. This final step carves out the carbonation in the beer. If you prefer kegging, that is absolutely fine too. Let the bottles sit for at least 3 weeks before enjoying. The longer they sit, the better it tastes.

Notes/Troubleshooting Tips:

• Sanitize, sanitize, sanitize! This is the most critical step when brewing home made beer. It cannot be stressed enough! Failure in taking this step will almost ensure an infection and ruin of your brew.
• Keep the temperature consistent: Large swings in temperature can affect both flavor and clarity of your beer. Use a thermometer and make sure you have a good spot for your fermenter that doesn't get too hot or too cold.
• Experiment! Once you get the hang of this recipe, go ahead and try different varieties of hops, citrus peels, or even spices. That's the fun part of homebrewing. You never know what you'll discover until you do!
• Don't be afraid to ask for help! There are a ton of online homebrewing communities that are super helpful. If you ever have any issues, find a community and ask there. They usually offer excellent support.

What other flavors do you think would work well in a wheat beer? Let me know in the comments!