Blue Balloon Wheat Ale Clone Beer Kit – All Grain
Brand : Label Peelers
- SKU:
- LP-Blue-Balloon-Wheat-Ale-Clone-All-Grain
- UPC:
- 00810194956201
- Shipping:
- Calculated at Checkout
Flavor Description
Bring a touch of summer to your glass with the Blue Balloon Wheat Ale Clone Beer Kit – All Grain. This recipe lets you craft a crisp, hazy wheat ale with a smooth malt base built from 2-row barley and white wheat. The result is a light-bodied beer with soft, bready notes and a mild sweetness that doesn’t overwhelm. Willamette hops contribute a gentle bitterness and a hint of earthy spice, keeping the profile balanced and highly drinkable. What really makes this wheat ale shine is its ability to carry subtle fruit character—especially when you choose to add fresh blueberries or blueberry extract during fermentation. The fruit complements the wheat backbone with a natural aroma and just a whisper of berry flavor. Whether you’re brewing for a laid-back afternoon or just want something smooth and refreshing, this kit delivers a bright, clean finish that’s both satisfying and easy to enjoy.
ABV: ~5.0%
IBU: ~18
OG: ~1.046
FG: ~1.010
SRM: ~4
Degrees Plato: ~11.4
Disclaimer: All calculations approximate.
Ingredients
Base & Specialty Malts
5 lbs Brewers 2-Row
3 lbs White Wheat Malt
Hops
1 oz Willamette (60 min)
Fruit Addition (optional)
2–3 lbs Blueberries or Blueberry Extract
Yeast
1 packet American Wheat Yeast
Additives
5 oz Priming Sugar
Muslin Bags
Brewing Instructions
Prepare Equipment
Thoroughly clean and sanitize all brewing equipment, including your mash tun, brew kettle, fermenter, airlock, and hoses.
Have your chilling method (e.g., immersion chiller) ready to quickly cool the wort to ~68°F.
Mash
Heat 4.5 gallons of water to 152°F.
Slowly stir in the Brewers 2-Row and White Wheat Malt to avoid clumps.
Mash for 60 minutes at 152°F, stirring every 15 minutes to maintain consistency.
Sparge
Heat an additional 4 gallons of water to 168°F for sparging.
Recirculate the first runnings until clear, then begin lautering.
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
Bring the collected wort to a rolling boil. Watch carefully for boil-overs early on.
Total Boil Time: 60 minutes
60 min: Add 1 oz Willamette hops.
Keep the boil steady, stirring occasionally to prevent scorching.
Cool & Transfer
After the 60-minute boil, rapidly cool the wort to around 68°F.
Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible.
Fermentation
Pitch 1 packet of American Wheat Yeast at ~68°F.
Ferment at 68°F for 2 weeks, ensuring the temperature stays steady.
If using fruit, add 2–3 lbs blueberries in secondary (or blueberry extract at bottling/kegging) for ~1 week. Taste to avoid overwhelming the wheat character.
Packaging
Priming for Bottling:
Boil ~2 cups water, dissolve 5 oz priming sugar, then cool.
Gently rack your fermented beer to a sanitized bottling bucket, stirring in the sugar solution carefully to avoid oxygenation.
Fill sanitized bottles, leaving about an inch of headspace, and cap.
Let bottles condition at room temperature (68–72°F) for 2–3 weeks.
Kegging:
Transfer the beer into a sanitized keg.
Purge the keg with CO₂ by burping it a few times.
Set your regulator to 12 PSI at 38°F for 2–3 weeks, or use your preferred force-carbonation schedule.
