Breakfast Blend Wheat

I have finally learned my lesson about naming beers before I have actually tried one. You would not believe the names I came up with for this brew. They ranged from "No Creative Name" to some mystical flute player immortalized on native american rock drawings. Then I actually took a sip.

The aroma is a boquet of roses. The first sip gives a pungent taste of orange peel, with butter and cinnamon. Halfway through the glass, the taste gently fades to subtle hints of lemon, honey and brown sugar. The entire experience is punctuated with undertones of wheat.

After about 3 bottles, choirs of angels descend and smile upon every last drop.

To make a long story short, this beer kicks ass.


Initial 1.040
Transfer 1.010
Final 1.002
4.99% ABV How is this calculated?


3.3 lbs Briess Wheat Unhopped Liquid Malt Extract (65% Wheat, 35% Barley malt)
2.5 lbs Brewers grade corn syrup
0.75 oz Cascade hops (bittering)
0.75 oz Mt Hood hops (bittering)
0.25 oz Cascade hops (aroma)
0.25 oz Mt Hood hops (aroma)
1 tsp Bru-vigor yeast nutrient
1 packet (7.0 g) Coopers dry ale yeast
0.75 packed dark brown sugar (for priming)


Bring 2 gallons of water to a boil and remove from heat.
Disolve malt extract and corn syrup, then return to a boil.
Add bittering hops and boil 45 minutes Add aroma hops and boil an additional 15 minutes Remove from heat and imerse boiling kettle in ice-water bath.
Cool wort to about 70 degrees and add to primary fermenter.
Fill fermenter with enough water to make 5 gallons.
Add yeast and nutrient
Cover fermenter, attach airlock, and let sit for 4 days.
Transfer to glass fermenter for 7 more days.
Disolve priming sugar in 1 cup boiling water.
Add disolved sugar to primary fermenter and siphon beer from glass to primary.
Bottle and store for 2 weeks before chilling.

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