Lazy Sunday Candi Wheat

5.0 gallons

OG: 1.060
FG: 1.010-1.014

Belgian Wheat (Wyeast #3942) Yeast


6.0 lbs Wheat Dry Malt Extract

1.0 lb Amber Belgian Candi Sugar
0.5 Cups Honey

Willamette (1oz of 4.00% AA)
Saaz (1oz of 4.00% AA)


  1. Heat 5 gallons of water to a rolling boil.
  2. Add 6.0lbs wheat DME.
  3. Add 1oz Willamette hops.
  4. Boil for 55 minutes.
  5. Add 1oz Saaz hops.
  6. Boil for 5 more minutes.
  7. Remove from heat and add 1.0lb of candi sugar.
  8. Add additional chilled water to just above 5 gallons.
  9. Cool wort to approximately 74 degrees or an acceptable temperature for the yeast.
  10. Add yeast.
  11. Let ferment for approximately 2 weeks at an acceptable temperature for the yeast. If desired, rack to secondary after the first week.
  12. One day after pitching the yeast pasteurize 0.5 cups of honey with 0.5 cups of water for 5 minutes and add to fermenter.
  13. Bottle or keg with priming sugar, and let condition for 3 weeks.

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