Wheat Beer (Original)
High Desert Wheat
A gentle, low-bitterness wheat beer with traditional European hops
Ghost River Original Recipe · 2-gallon batch · Partial mash and extract
Developed recipe. Original batch outcome has not been confirmed.
Target: Approximately 5% ABV · 15 IBU. These are the original design targets, not verified calculations or measured results.
About This Beer
High Desert Wheat is built around white wheat malt, 2-row pale malt, and wheat liquid malt extract. A small addition of Hallertau or Saaz keeps the hop impression subdued, allowing the wheat and yeast to provide the character. This is a practical small-batch recipe for a homebrewer with a kitchen stove and a modest kettle.
Recipe at a Glance
| Specification | Original recipe |
|---|---|
| Finished batch volume | 2 U.S. gallons |
| Method | Partial mash + liquid malt extract |
| Target ABV | 5% (unverified) |
| Target bitterness | 15 IBU (unverified; hop alpha acid varies) |
| Boil time | 60 minutes |
| Yeast | Fermentis SafAle WB-06 |
| Fermentation temperature | 65–70°F (18–21°C) |
| Packaging | Bottle or keg; original target 2.5–3.0 volumes CO₂ |
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| White wheat malt, crushed | 0.8 lb (12.8 oz) | Wheat character and body |
| 2-row pale malt, crushed | 0.4 lb (6.4 oz) | Conversion enzymes and malt foundation |
| Wheat liquid malt extract (LME) | 1.6 lb (25.6 oz) | Additional gravity and wheat-malt character |
| Hallertau or Saaz hops | 0.20 oz | 60-minute addition; gentle bitterness |
| SafAle WB-06 dry yeast | Appropriate pitch for 2 gallons | Fermentation |
| Water | Enough to finish at 2 gallons | Mash, boil and top-up |
| Priming sugar, if bottling | Calculate for measured volume and desired CO₂ | Bottle conditioning |
Confirmed correction: The original document disagreed with itself, listing 1.6 lb LME in the ingredients and 1.32 lb in the instructions. The brewer confirmed 1.6 lb is correct.
Brewing Instructions
- 1
Prepare the partial mash. Heat about 1 gallon of water to a suitable strike temperature. Add the crushed wheat and 2-row malt in a brewing bag and stabilize the grain mixture near 155°F (68°C). Hold for 30 minutes. This is a mash, not simply steeping specialty grains: wheat and 2-row malt need enzymatic conversion.
- 2
Drain the grains. Lift the bag and let it drain without squeezing excessively. If practical, rinse with a modest amount of warm water to recover sugars without exceeding your kettle capacity.
- 3
Dissolve the extract. Remove the kettle from direct heat and stir in 1.6 lb wheat LME until dissolved. Return to heat, watching for scorching and boilovers.
- 4
Boil for 60 minutes. Add 0.20 oz Hallertau or Saaz at the start of the boil. Actual bitterness will vary with alpha-acid content, gravity, and boil volume.
- 5
Cool and transfer. Chill promptly. Transfer into a sanitized fermenter, leaving unwanted kettle debris behind as practical. Use clean, appropriately treated water to reach 2 gallons of wort, and mix thoroughly before measuring original gravity.
- 6
Pitch and ferment. Pitch WB-06 using the manufacturer’s handling instructions. Ferment around 65–70°F, monitoring temperature and gravity rather than relying only on the calendar. The original recipe suggests 1–2 weeks.
- 7
Package only when fermentation is complete. Confirm stable gravity readings before bottling. Calculate priming sugar from the actual volume, beer temperature history, and a carbonation target appropriate for the specific pressure-rated bottles.
Expected Character
A refreshing, wheat-forward ale with restrained bitterness. WB-06 may lend some fruity or phenolic character, depending on fermentation conditions. Banana and clove should be treated as possible yeast-derived notes, not guaranteed tasting results.
From My Brew Kettle
This recipe was developed as part of my small-batch brewing collection. I tend to prefer beers with more malt presence and less aggressive bitterness, so the modest Hallertau or Saaz addition is deliberate.
Brewer’s record: No measured OG, FG, finished ABV, or personal tasting notes have been provided for this batch. Those should be added after brewing or locating the original brew log.
Variations and Notes
- Compare hops: Brew one batch with Hallertau and another with Saaz, keeping the other ingredients unchanged.
- Record gravity: The 5% ABV number is a design target. Measure OG and FG to determine the actual result.
- Watch the mash: With a small amount of pale malt and wheat, mash conversion is worth checking; efficiency affects final strength.
- Carbonation preference: The original recipe calls for 2.5–3.0 CO₂ volumes. Choose the level you actually enjoy, subject to the limits of your bottles and packaging method.
Explore More at Ghost River Brews
Original formulation retained except for the brewer-confirmed 1.6 lb wheat LME correction. Calculated targets require verification against actual ingredients and process.
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