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Name: Light Wheat Lager
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: Wyeast Pilsner Culture; 1 ts Irish Moss; 1 lb Malted wheat; 3/4 oz Hallertauer (boiling); 1/4 oz Hallertauer (finishing); 1/4 ts Alpha Amylase; 3/4 c Dextrose (for priming); 2 ts Gypsum; 3 1/3 lb M&F light extract

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INGREDIENTS

Wyeast Pilsner Culture
1 ts Irish Moss
1 lb Malted wheat
3/4 oz Hallertauer ; (boiling)
1/4 oz Hallertauer ; (finishing)
1/4 ts Alpha Amylase
3/4 c Dextrose ; (for priming)
2 ts Gypsum
3 1/3 lb M&F light extract

Servings

INSTRUCTIONS

Mash the wheat with Alpha Amylase at 135 degrees for 1-3 hours in 1 quart of water. Test with Iodine. Sparge with 3 quarts of water and boil before adding the extract to avoid enzymatic changes to the barley malt. Irish Moss for the last 10 minutes of the boil and the finishing hops for the last 2 minutes. Ferment at 40-45 degrees for 6 weeks to 3 months. I found that all the starch completed conversion at the end of one hour. I held the mash temp at 130-135 in about 1 quart of water by mashing in a microwave oven with a temperature probe. The dissolved sugars were fairly low. SG was 1.027. My thinking was that I wanted to extract as much fermentable sugars as possible from the wheat I was using as an adjunct, as the wort is an extremely light one. I made it lightly hopped so that the hopping wouldnt overpower the tanginess of the small amount of wheat. I also lagered to hopefully get a smoother, less estery quality. You might consider mashing wheat with added enzymes. I did it because I partial- mashed; you might wish to do so because of a high wheat to barley ratio. Original Gravity: 1.027 Primary Ferment: 6 weeks --- 3 months at 40--45 degrees. Recipe By : Serving Size: From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Light Wheat Lager

Wyeast Pilsner Culture
1 ts Irish Moss
1 lb Malted wheat
3/4 oz Hallertauer (boiling)
1/4 oz Hallertauer (finishing)
1/4 ts Alpha Amylase
3/4 c Dextrose (for priming)
2 ts Gypsum
3 1/3 lb M&F light extract

Mash  the  wheat with Alpha Amylase at 135 degrees for 1-3  hours  in  1  quart of water. Test with Iodine. Sparge with 3 quarts of water and boil  before adding the extract to avoid enzymatic changes to the barley malt.  Irish  Moss for the last 10 minutes of the boil and the  finishing  hops  for  the  last  2 minutes. Ferment at 40-45 degrees for  6  weeks  to  3  months.  I found that all the starch completed conversion at the end  of  one  hour. I held the mash temp at 130-135 in about 1 quart of water  by  mashing  in  a microwave oven with a temperature  probe.  The  dissolved  sugars were fairly low. SG was 1.027. My thinking was that I wanted to  extract as much fermentable sugars  as possible from the wheat I was using  as an adjunct, as the wort  is  an extremely light one. I made it lightly  hopped  so  that  the  hopping wouldnt overpower the tanginess of the  small amount of wheat.  I  also lagered to hopefully get a smoother, less  estery  quality.  You  might consider mashing wheat with added enzymes. I  did it because I  partial- mashed; you might wish to do so because of a  high wheat to barley ratio. Original Gravity: 1.027 Primary Ferment: 6  weeks --- 3 months at 40--45 degrees.    Recipe By     : Serving Size:    From:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (1994g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.