Brooklyn Beer Shop - Summer Wheat Instructions

h2. 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”).


h2. 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.


h2. 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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"pdf file":http://brooklynbrewshop.com/directions/Brooklyn_Brew_Shop_Summer_Wheat_Instructions.pdf