Recipe - Hoppy Amber Wheat

6 5/8 pound Wheat malt extract
1 One half pound Dark dry malt
1 One half pound Crystal malt
1 pound Wheat malt
One half pound Wheat flakes
One fourth pound Chocolate malt
2 ounce Hallertauer hops (Alpha 4.2)
For full boil
One half ounce Saaz hops (Alpha ??) for 20
Minutes
One half ounce Saaz hops to finish
Yeast

Mash the crystal malt, wheat malt and flaked wheat with 2 One half gallons of
water using your favorite mash method. I used a step mash, holding for 20
minutes at 130 degress, 30 minutes at 150 degrees and 155 for 20
minutes. Steep the specialty malts while bringing the rest of the water to
a boil. Remove specialty grains and add extracts and wort from the mash
as boil begins. Add Hallertau hops at beginning of boil. Add One half ounce of
Saaz at 40 minutes. Turn off heat after 60 minutes, and add last 1/2
ounce of hops. After 2 weeks in the bottle, this was a VERY hoppy beer. In
my opinion it was too hoppy for the style. The color was a beautiful amber
and it was very clear. After 2 months the hop bite subsided somewhat and
it is now an excellent brewcrisp, clear and aggressive with a very
white white head considering the color of the beer. Primary Ferment: 1 week
Secondary Ferment: 10 days

Recipe By : Serving Size:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip