Recipe - Rocket J Squirrel Honey Wheat Ale

3 pound Bavarian dry wheat extract
2 pound Clover honey
One half pound Buckwheat honey
One half pound Light Crystal malt (20
Lovibond?)
1 ounce Centennial hops 11.1% AAU's
24 ounce Wyeast 1056 slurry
(from previous batch)

Bring 1 and a half quarts water to 170 degrees and turn off heat. Add
crystal malt and steep for 40 min. Tempurature was 155 degrees after
adding malt and stirring. In another pot, start 3 gallons water boiling.
When it cames to a boil, strain in liquid from crystal malt and also
pour another quart of hot water through the grains. Add the wheat
extract and honey. Bring to a boil. Skim the scum off and then add 3/4
ounce hops for 1 hour. Turn off heat and add the last One fourth ounce hops.
Whirlpool and let stand to let the trub collect. Siphon into carboy and
top to 5 gallons. Add yeast and shake vigorously. Bottle with 4 oz.
corn sugar. Has a very nice floral honey/clove aroma. Nice clear golden
color. My beers have been much clearer since using the whirlpool technique
to get rid of most of the trub before fermenting. Has a clove/wheat beer
flavor not much honey flavor. I didn't want to use too much buckwheat honey
in order to let the wheat flavor come through. Original Gravity: 1.050
Final Gravity: 1.005

Recipe By : Bryan Gros

From: Date: 05/27

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