• I. The Mash
• II. The Sparge
• III. The Boil

Brooklyn Beer Shop - Summer Wheat Instructions

I. The Mash

• Heat 2 quarts (1.9 liters) of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”).

II. The Sparge

• Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that passes through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars.
• You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with.
• Re-circulate wort through grain once.

III. The Boil

• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
  need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times:
  • Add 1/2 Styrian Golding Hops at start of boil.
  • Add 1/4 Styrian Golding Hops 30 minutes into boil.
  • Add remaining Styrian Golding Hops 55 minutes into boil.
  • At 60 minutes turn off heat.
• Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step

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