INGREDIENTS

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 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

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