Zagabundo Wheat Ale
Experience the taste of a finely crafted wheat ale with this refreshing recipe! Combining Pale Wheat, Munich, and Biscuit malts, this brew presents a rich malt profile and a hint of sweetness from Special B. The delicate bitterness from Spaltz and Sorachi hops balances beautifully against the wheat character, resulting in a taste explosion. Perfect for warm days or festive gatherings!
ingredients
- 2.5 gallons water (for mash)
- 5 gallons water (for sparging)
- 6.8 pounds Pale Wheat malt
- 2.5 pounds Munich malt
- 1 pound Biscuit malt
- 0.5 pound Special B malt
- 0.75 ounce Spaltz hops (divided into thirds)
- 0.2 ounce Sorachi hops
- 1 packet German wheat ale yeast (e.g., Wyeast Bavarian Wheat Blend)
- 1 cup honey (for bottling)
steps
- 1.
Heat 2.5 gallons of water to 152°F for mashing.
- 2.
Add the Pale Wheat, Munich, Biscuit, and Special B malts to the water, stirring thoroughly.
- 3.
Maintain the mash temperature for 60 minutes, then sparge with 5 gallons of water at 170°F.
- 4.
Collect the wort and bring it to a boil.
- 5.
Add 0.25 ounces of Spaltz hops at the start of the 60-minute boil.
- 6.
At 30 minutes, add another 0.25 ounces of Spaltz hops.
- 7.
Add 0.2 ounces of Sorachi hops and the final 0.25 ounces of Spaltz hops in the last 5 minutes of the boil.
- 8.
Cool the wort quickly to around 70°F and transfer to a fermentation vessel.
- 9.
Pitch the German wheat ale yeast into the cooled wort.
- 10.
Ferment for 1-2 weeks or until fermentation is complete.
- 11.
Prepare a priming solution with 1 cup of honey and a bit of boiled water, cool and add to the fermented beer before bottling.
- 12.
Bottle and let condition for 1-2 weeks before enjoying your Zagabundo Wheat Ale!
