Nor’East Wheat Beer

1.8Kg Munton’s Wheat Beer Kit
3 oz. Crystal Malted Grain
¼ C Vermont Maple Syrup
2# Wheat DME
1# Plain Light DME
Wyeast #3056 (Wheat)
2 tsp. Gypsum
4 oz. Malto-Dextrose
1 tsp. Irish Moss
Tettnanger Hops (4.2%)
Saaz Hops (3.6%)
5G yield

Heat 3G water, add 3 oz. Crystal Malt when cold.
Bring to near boil (180 degrees F) remove heat and steep for 10 minutes
Remove Crystal, add Munton’s, 3# DME. ½ oz Saaz Hops, 1/4C Maple Syrup.
Boil for 45 minutes, observe break.
After 45 minutes add ½ oz Tettnanger hops, add 4 oz. Malto, 1 tsp. Irish Moss.
Boil for 15 more minutes add 2 gallons of cold water from sanitized container, remove and chill in ice bucket. Remove from chill after wort reaches 70 degrees F.
Siphon and strain wort into sanitized fermenter.
Fix and pitch yeast according to directions.
Add airlock.
O.G. 1.090
Hops calculation – 3G water, 3# DME = 1#/G = 30% hop utilization (~)
F.G. 1.220