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Name: Rocket J Squirrel Honey Wheat Ale
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 54
Cuisine: American
Ingredients: (from previous batch); 3 lb Bavarian dry wheat extract; Lovibond?); 24 oz Wyeast 1056 slurry; 1/2 lb Buckwheat honey; 1/2 lb Light Crystal malt (20; 2 lb Clover honey

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INGREDIENTS

(from previous batch)
3 lb Bavarian dry wheat extract
Lovibond?)
24 oz Wyeast 1056 slurry
1/2 lb Buckwheat honey
1/2 lb Light Crystal malt (20
2 lb Clover honey

Servings

INSTRUCTIONS

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 1/4 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 didnt 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

NOTES

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Rocket J Squirrel Honey Wheat Ale

(from previous batch)
3 lb Bavarian dry wheat extract
 Lovibond?)
24 oz Wyeast 1056 slurry
1/2 lb Buckwheat honey
1/2 lb Light Crystal malt (20
2 lb Clover honey

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 1/4  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 didnt 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

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Nutrition

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Serving Size: 1 Serving (63g)
Recipe Makes: 54 Servings

Calories: 51
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 8.7mg		0 %
Total Carbohydrate 13.8g		4 %
	Dietary Fiber 0g	0 %
	Sugars, other 13.8g
Protein 0.1g		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.

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Calories per serving: 51

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