Blue Balloon Wheat Ale Clone Beer Kit – All Grain

Description

Your Blue Balloon Wheat Ale Clone gives you a crisp hazy wheat ale with a smooth malt base from Brewers 2-Row and White Wheat Malt. The result is a light-bodied beer with soft bready notes and mild sweetness that stays balanced. Willamette hops contribute gentle bitterness and earthy spice while the American Wheat Yeast keeps fermentation clean for a bright finish.

Your Blue Balloon Wheat Ale Clone kit never sits on a shelf. Your grains are crushed to order, your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 4.9% - 5.2%
• Original Gravity: 1.040 - 1.048
• Final Gravity: 1.004 - 1.006
• IBUs: 17
• SRM: 4

Disclaimer: All calculations are approximate.

Ingredients

Grain Bill (combined in one bag)

• 5 lbs Brewers 2-Row
• 3 lbs White Wheat Malt

Hops (substitutions based on availability)

• 1 oz Willamette (60 min)

Yeast (substitutions based on availability)

• 1 packet American Wheat Yeast (SafAle WB-06)

Also Included

• 5 oz Priming Sugar
• Muslin Bags

Instructions

Hop Schedule

• 60 min: Add 1 oz Willamette hops.

Prepare Equipment

1. Thoroughly clean and sanitize all brewing equipment, including your mash tun, brew kettle, fermenter, airlock, and hoses.
2. Have your chilling method (e.g., immersion chiller) ready to quickly cool the wort to ~68°F.

Mash

1. Heat 3 gallons of water to around 161°F. (Adjust for your systems temperature loss to mash at 152°F)
2. Slowly stir in the Brewers 2-Row and White Wheat Malt to avoid clumps.
3. Mash for 60 minutes at 152°F, stirring every 15 minutes to maintain consistency.

Sparge

1. Heat an additional 4 gallons of water to 168°F for sparging.
2. Recirculate the first runnings until clear, then begin lautering.
3. Sparge slowly, rinsing the grain bed and collecting around 6.5 gallons of wort total (adjust for your system’s boil-off rate).

Boil & Hop Schedule

1. Bring the collected wort to a rolling boil. Watch carefully for boil-overs early on.
2. Total Boil Time: 60 minutes
3. 60 min: Add 1 oz Willamette hops.
4. Keep the boil steady, stirring occasionally to prevent scorching.

Cool & Transfer

1. After the 60-minute boil, rapidly cool the wort to around 68°F.
2. Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible. Top up to five gallons with cool, clean water.

Fermentation

1. Pitch 1 packet of American Wheat Yeast at ~68°F.
2. Ferment at 68°F for 2 weeks, ensuring the temperature stays steady.

Packaging

1. Priming for Bottling: Boil about 2 cups water, dissolve 5 oz priming sugar, then cool.
2. Gently rack your fermented beer to a sanitized bottling bucket, stirring in the sugar solution carefully to avoid oxygenation.
3. Fill sanitized bottles, leaving about an inch of headspace, and cap.
4. Let bottles condition at room temperature (68–72°F) for 2–3 weeks.
5. Kegging: Transfer the beer into a sanitized keg.
6. Purge the keg with CO₂ by burping it a few times.
7. Set your regulator to 12 PSI at 38°F for 2–3 weeks, or use your preferred force-carbonation schedule.