Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass

What will bring the effervescence,

Who will add the needed factor,

That the beer may foam and sparkle,

May ferment and be delightful?”

RECIPE “A Perfect Ten” Wheaten Honeywine

Yield: 5 gallons (19 liters)
Gravity: 1.100 (24 °P)
Alcohol/vol: 10 to 11% (depending on yeast)
Color: Medium gold
Bitterness: 36 IBU
Yeast: German weizen
Maturation: 6 to 10 months
This will be a good vehicle to show off the honey, so pick a variety with a pleasing and delicate aroma and a pale color. The honey will add a nice aroma and cut the thickness of the wheat.
All-Malt (& Honey) Recipe:
11.5 lb (5.2 kg)
70%
wheat malt
2.0 lb (0.90 kg)
12%
six-row lager malt
3.0 lb (1.4 kg)
18%
honey, added at end of boil
For an extract recipe, substitute 9.5 lb (4.3 kg) of liquid wheat extract for the malts.
Hops:
2.0 oz (57 g)
60 min
Tettnang (4% AA)
1.5 oz (42 g)
30 min
Tettnang (4% AA)
1.0 oz (28 g)
end of boil
Tettnang (4% AA)
0.1 oz (3 g)
end of boil
lemon zest

RECIPE Dick’s Elixir Wheat Porter

Yield: 5 gallons (19 liters)
Gravity: 1.073 (17.5 °P)
Alcohol/vol: 5.5 to 6.4%
Color: Ruby brown
Bitterness: 23 IBU
Yeast: English or Scottish ale
Maturation: 8 to 12 weeks
This was concocted by my original brewing partner, Ray Spangler, and me. Wheat softens this burly brew, giving it a chocolate milkshake flavor and texture.
As with all wheat-based beers, it does not bear long aging. Use caution when drinking; this is one seductive beer.
All-Grain Recipe:
5.0 lb (2.3 kg)
35%
wheat malt
4.0 lb (1.8 kg)
28%
Munich malt
3.0 lb (1.4 kg)
21%
six-row lager malt
1.5 lb (0.7 kg)
10%
medium crystal malt
0.5 lb (227 g)
3.5%
flaked oats, toasted @ 300°F/I50°C until a light golden brown, and smelling like cookies
6.0 oz (170 g)
3.5%
black patent malt
1.0 lb (0.45 kg)
—
rice hulls
No Equivalent Extract Recipe
Hops:
0.5 oz (14 g)
90 min
Northern Brewer (7% AA)
0.5 oz (14 g)
10 min
Northern Brewer (7% AA)
0.35 oz (10 g)
10 min
Santiam (6.5% AA)
A standard infusion mash (one hour at 152° F or 66.5° C) will work, but you may get more creaminess if you do a protein rest at 122 to 131° F (50 to 55° C) for twenty to thirty minutes. A ninety-minute boil is recommended. For the smoothest taste, use debittered black malt if you can find it.
Use your favorite yeast, but avoid anything too wacky so the simple flavors can shine through the darkness. I like the Fuller’s strain of ale yeast for its malt-accentuating qualities. Lager yeast would also do nicely with this one.