Wheaty McWheaterson

Need 6 gallons of distilled water. 5 for the boil, 1 for topping off the fermenter so you hit 5.5 gallon target.

Heat 3 gallons of water to 160 degrees.

Steep 3 lb of malted wheat for 30 minutes at 160 degrees. Remove.

Add 2 gallons of water and the LME and bring to a boil.

Add 1oz of Willamette at the start of the 60 min boil - use a hop screen to minimize trub.

Add 1oz of Cascade with 15 minutes left.

Stir in the dextrose (corn sugar) at end of the boil.

Crash the wort down to pitching temperature and transfer to fermenter. Add in the remaining 1 gallons of distilled water until you are at 5.5 gallons.

Aerate with O2 stone for 1 minute, pitch yeast according to yeast directions, and then seal fermenter. I pitch yeast directly into wort at 80-90 degrees and let it do its job. You will want to keep the temperature @ or below 70 degrees to prevent off-flavors.

Keep this beer in a primary fermenter that has a spigot. you will want a fermenter with a spigot to minimize O2 exposure when transferring to the bottling bucket.

When the beer is done fermenting (~7 days), let it for another 7-10 to ensure yeast has time to clean up unfavorable flavors (feel free to let the temperature raise up or even swirl the fermenter to ensure yeast can do its job). FG should be ~1.015, but no higher than 1.020. if FG is still too high, add a tsp of amalyse and let it sit till FG is achieved.

Use spigot to transfer to keg or bottling bucket with priming sugar (5oz).