Trick-or-Treat Candi Wheat

Volume
5.0 gallons

Gravity
OG: 1.070
FG: 1.012

Yeast
Belgian Wheat (Wyeast #3942) Yeast

Grains
N/A

Malt
6.0 lbs Wheat Dry Malt Extract

Adjuncts
2.0 lb Amber Belgian Candi Sugar

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

Directions

  1. Heat 3 gallons of water to a rolling boil.
  2. Add 6.0lbs wheat DME.
  3. Add 1oz Willamette hops.
  4. Add 1oz Saaz hops.
  5. Boil for 55 minutes.
  6. Add 2.0lb of candi sugar.
  7. Return to boil for 5 minutes.
  8. Remove from heat
  9. Add additional chilled water to just above 5 gallons.
  10. Cool wort to approximately 74 degrees or an acceptable temperature for the yeast.
  11. Pitch yeast or yeast starter.
  12. Let ferment for approximately 2 weeks at an acceptable temperature. If desired, rack to secondary after the first week.
  13. Bottle or keg with priming sugar, and let condition for 3 weeks.
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