Summer Time Wheat Beer

Usually wheat beers are something that people just starting off in homebrewing will normally drink.  I’m not really sure why, but it could be that they are pretty refreshing.  There was a time a while ago that wheat’s were what IPA’s are now.  Everyone did them.  Either way, I wanted to share a wheat that will be a bit different.


It’s easy to get burnt out of wheats because they can really lock you with what you can and can’t do but here is one that’s a bit different.  It’s not to hoppy and has a hint of honey at the end flavor, excellent head retention and has a bready flavor on it as well.





.5 lbs Flaked Barley

.5 lbs Munich

6 lbs Wheat DME

1 lbs Honey (5min)

.5 oz Hallertauer (60min)

1 oz Saaz (5min)

WLP 300 or WB-06



OG: 1.054

FG: 1.013

SRM: 6.6

ABV: 5.4%

IBU: 11.4


  • Heat 2.5 gallons of water up to 150
  • Steep grains for 30 min
  • Take grains out
  • Add malt extract
  • Bring to boil
  • In beginning of boil, add Hallertau hops
  • Boil for 55 min
  • Add 1 lbs of honey and Saaz hops
  • Boil for 5 min
  • End boil, cool down, put in fermenter, pitch yeast
  • Let ferment for about 1-2 weeks then bottle
  • Ready to drink after 3 weeks in bottle


For the all-grain conversion check here.


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Summer Blonde Ale (Super Easy & Very Popular At Our Shop)

Newcastle Brown Ale


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A Wheat Beer For Warm Weather

When it starts getting hot  outside, wheat beers are a great beer to be sipping on.  A wheat beer is a good spring time beer.  They are pretty refreshing and have fruity esters to them.

I find that many homebrewers first recipe seemed to be a wheat beer. So if you have been in the game for a while it’s understandable that you might be feel a little burnt out of making wheat beers.  Let me assure you though, they are still a fantastic style of beer to sip on and shouldn’t be ignored.


wheat beer



What makes wheat beers very unique is that they have a boutique of fresh flavors and aromas which are clove like and banana like. The hops are  pretty mellow compared to other beer styles which makes this style of beer a favorite among those that don’t like hoppy beers.

Here is a recipe that I do every year.  Yes it’s simple but it does taste amazing.  Hope you enjoy.  And if you are doing all-grain make sure to do a 50-50 ratio or a 40-60 ratio of wheat and 2 row.  Also think about using some rice  hulls to prevent a stuck sparge.



4 oz Munich Malt

6 lbs Wheat DME

1 oz Hallertau Hops (60min)

WLP 300 or WB 06


OG: 1.053

FG: 1.011

IBU: 10

SRM: 6

ABV: 5.4%



  • Heat 2.5 gallons of water up to 150
  • Steep grains for 30 minutes
  • Take grains out
  • Add malt extract to water
  • Bring to boil
  • Add hops
  • Boil for 60 minutes
  • End boil
  • Cool down, put in fermenter, fill up to 5 gallons, pitch yeast
  • Let ferment for 1 week
  • Bottle with .75 cup of corn sugar
  • Drink in 2-3 weeks


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Colonial Beers

Maple Syrup Amber

Maple Syrup Pale Ale

Session Beer Series



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Maple Syrup Wheat Beer Recipe

Wheat beers really aren’t that typical for the colder seasons.  If you are going to make a wheat beer in the winter it’s normally better to make one that is darker and full of flavor.  We do have a recipe on that.

The other way to do it is to make one that is bigger and has more, “Complex” flavors.  I’ve made this one in the past when I was on this maple syrup in everything kick.  I have to say, it’s pretty good.  It’s a big wheat with maple syrup.  It’s good for the colder months because it will warm you up and also the maple syrup adds this, “warm fuzzy feeling”, with every bottle that you open.  If you aren’t a wheat beer lover, then well most likely you aren’t going to like this one either, but if you use to like wheats and maybe just burned out of them, then give this one a shot.  As always, if you want to do it in all-grain check out the conversion chart, ratio is listed below.

In The Sugarbush


9.25 lbs Wheat DME (55% of wheat, 45% barley)

8 oz Maple Syrup

1.5 oz Willamette (60 min)

1/2 oz Willamette (15 min)

Prime With: .5 cup corn Sugar & 1/3 maple syrup in 2 cups of water

WLP 300


OG: 1.083

FG: 1.016

IBU: 21

SRM: 11

ABV: 8.5


  • Take 2.5 gallons of water and all malt extract as well as maple syrup
  • Bring to boil
  • In the beginning of the boil add 1.5 oz Willamette hops
  • Boil for 45 minutes
  • Add .5 oz of Willamette hops
  • Boil for 15 minutes
  • End boil
  • Let sit in Primary for 2 weeks, be ready for a blow off
  • Rack to Secondary let it sit for 3 weeks
  • Bottle with corn sugar and maple syrup
  • Let sit for 6 weeks in the bottles


Related Post:

American Wheat

Scottish 80 Schilling

Maple Syrup Amber

Creating Your Own Candi Sugar


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The Ultimate Brewing Calender

Sorry it’s been a while since the last post.   We’ve been working on some  major projects that will be revealed early in 2012, they are time-consuming to say at the least.  Personally, I am very excited and can’t wait to show them but until then we’ll just leave it at that.

I came across a blog where I was inspired by a brewing calendar.   What is a brewing calendar?  It’s a way to help you know when to brew what style of beer so you can drink with the season.   So when you’re giving away beer in the middle of a Virginia August, you’re not giving a Russian Imperial away – rather a wit or something on those lines.

This calendar will help you brew with the season so when St. Patties day comes around you have an Irish Red or Dry Stout ready to drink, not making one the week before.

These are just suggestions, a guide for the road ahead.   Hope it helps, and let me know if you think any should be added or rearranged.

Winter Beers

Brew in Fall —> Drink in Winter

  • Christmas – Winter Beer – Spiced Beer
  • Dry Stout
  • Sweet Stout (milk stout)
  • Oatmeal Stout
  • Extra Stout
  • Foreign Stout
  • Russian Imperial Stout – make year in advance
  • Robust Porter
  • Baltic Porter
  • American Brown
  • English Brown
  • Barley Wine – make a year in advance
  • Dark Wheats
  • Smoked Ale
  • Heavy Scotch Brews (80 Schilling & Wee Heavy’s)
  • Old Ale
Spring Beer
Brew in Winter –> Drink in Spring
  • Irish Reds
  • Dry Stout
  • Bock
  • Doppelbock
  • Pale Ale
  • Scottish Light (60 Schilling)
  • Amber’s
  • IPA
  • Wheat Beer
  • Hefeweizn
  • Fruit Wheat
  • Saison
  • Blonde Ale
  • Wit’s
  • Beire de garde

Summer Beers

Brew in Spring —> Drink in Summer

  • Pilsner
  • American Light Lager
  • American Premium Lager
  • American Standard Lager
  • Cream Ale
  • American Rye
  • Weizen’s
  • Alt
  • Kolsch
  • Summer Ale’s (usually have honey malt, honey for bottling, or lemon zest in them)
  • Steam
  • Light Saison
  • Pale Ale
  • IPA

Fall Beers

Brew in Summer –> Drink in the Fall

  • Marzen or an ale mimicking it
  • Pumpkin Beers (if you make with real pumpkins they come out in September)
  • Brown Ale’s
  • Ordinary Bitter
  • Extra Special Bitter
  • Mild
  • American Brown
  • English Brown
  • American Amber
  • English Pale Ale’s
  • Belgian Golden Strong
  • Belgian Blonde
  • Belgian Dubbel
  • Dunkelweizen
  • Black IPA (or whatever people are now calling them)


Related Post

Barley Wine Recipe

Russian Imperial Stout

Extra Stout

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