Boulevard 80-Acre Wheat

All Grain Recipe

Submitted By: mheitt (Shared)
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Brewer: michael heitt
Batch Size: 10.00 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 12.57 galStyle Guide: BJCP 2008
Color: 3.3 SRMEquipment: Heitt's Brew Shed
Bitterness: 8.6 IBUsBoil Time: 60 min
Est OG: 1.047 (11.6° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Amount Name Type #
10 lbs 8.91 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs 12.34 oz Wheat, Torrified (1.7 SRM) Grain 2
3 lbs 4.73 oz White Wheat Malt (2.4 SRM) Grain 3
0.50 oz Nelson Sauvin [12.0%] - Boil 30 min Hops 4
1.0 pkgs American Hefeweizen Ale (White Labs #WLP320) Yeast 5
1.0 pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast 6
0.50 oz Nelson Sauvin [12.0%] - Dry Hop 7 days Hops 7

Taste Notes

March 2014 used red wheat malt instead of white wheat malt (Nepenthe switched) change to nelson sauvin hops (.5 at 30 and .5 dry) per conversation with alex rodriguez at boulevard split batch with WLP 320 and WLP 380 Inspired by 80 Acre Wheat Based off of Boulevard Wheat 1.0 (Shep's party, which is based off Boulevard Unfiltered Wheat) Pale malt 59.9%, , Wheat 18.7%, Unmalted Wheat 21.5% One hops addition (combo of Bravo, CTZ, and Summit) at the beginning of the boil to achieve 11.6 IBUs. Starting gravity should be around 11.3. English Ale strain and ferment at 18 degrees C. Ending gravity should be 2.8.


Served at NHC 2013 and BL 7/2013 with good feedback Hops faded with age Strong banana and clove yeast profile

This Recipe Has Not Been Rated

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