Name: DRAFT + TABLEs Honey Wampus Cat Recipe
Cook time: 24 h
Total time: 24 h
Yield: 53 servings
Cuisine: Belgian
Ingredients: 5.5 lbs Pilsner malt; 2 lbs Flaked wheat; 0.5 lbs Vienna malt; 0.5 lbs Light Belgian candi sugar (or dextrose); 2 lbs Local Moolinda Meadows honey (for fermenter addition); 0.5 oz Hallertau (or Saaz) hops - bittering; 0.5 oz Hallertau (or Saaz) hops - aroma; 0.5 tbs Orange peel (dried, bitter variety); 0.5 tbs Coriander seeds (lightly crushed); 1 packet Belgian Wit / Belgian Saison yeast (e.g., Wyeast 3944 or White Labs WLP400); 6 gal Water (strike / mash / sparge / top-up); 1 tsp Water salts (optional: calcium chloride or gypsum); 3.5 oz Corn sugar (priming); 1 to taste Sanitizer (no-rinse)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Light Belgian-style wheat beer with a hefty honey infusion using locally sourced Moolinda Meadows Farm honey.

Heat 3.5 gallons of strike water to 165°F (approx.) so that when grain is added the mash rests at 151°F (66°C).

Warm strike water

Stir in crushed Pilsner malt, flaked wheat, and Vienna malt into the strike water to reach a mash temperature of 151°F (66°C). Hold at 151°F for 60 minutes, stirring gently every 10–15 minutes to ensure even temperature and conversion.

Mash in

Raise mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity (mash out).

Mash out

Sparge with approximately 2.0 gallons of 170°F (77°C) water to collect roughly 6.0–6.5 gallons of wort in the kettle.

Sparge

Dissolve the light Belgian candi sugar (or dextrose) in a cup of hot sparge wort and add to kettle before boil begins to increase fermentability and lighten body.

Add candi sugar

Bring wort to a rolling boil. Watch for boilovers as the wort with wheat can foam more aggressively.

Bring to boil

At the start of a 60-minute boil, add 0.5 oz Hallertau (or Saaz) bittering hops. Maintain a gentle to medium boil for 60 minutes.

Bittering hop addition (60 min)

With 10 minutes remaining, add the 0.5 tbs dried orange peel and 0.5 tbs lightly crushed coriander seeds. Also add the 0.5 oz Hallertau aroma hops now. This provides subtle citrus and spice typical of a Belgian wheat-style profile.

Flavor additions (10 min)

After boil completes, chill wort quickly to about 68°F (20°C) using an immersion chiller, counterflow, or other method. Rapid cooling reduces chance of chill haze and infection.

Cool quickly

Sanitize a saucepan and spoon. Lightly warm the 2.0 lbs of Moolinda Meadows honey (do not boil) to about 95–105°F (35–40°C) so it pours easily. If the honey is very viscous, gently warm in a water bath. Avoid direct high heat to preserve delicate aromatics.

Prep honey

Transfer cooled wort to a sanitized fermenter. Top up with water if necessary to reach 5.25 gallons total. Aerate vigorously (shake/seal or oxygenate with pure O2) to provide oxygen for healthy fermentation. Pitch the Belgian yeast at 66–70°F (19–21°C).

Oxygenate and pitch yeast

Add the warmed honey to the fermenter 12–24 hours after primary fermentation has started (when krausen is beginning but not at peak) to help preserve honey aromatics while still allowing yeast to attenuate the extra sugars. Pour honey down the side of the fermenter to minimize splashing and oxygen pickup.

Add honey to fermenter (timing)

Ferment at 68–72°F (20–22°C) for 5–7 days until vigorous activity slows. The Belgian yeast will produce esters and phenolics contributing to a bright profile.

Primary fermentation

Rack to a secondary fermenter (optional) or let sit in primary at 65–68°F (18–20°C) for an additional 7–10 days to allow honey flavors to integrate and the beer to clear naturally.

Secondary / conditioning

Boil 3.5 oz (approx. 100 g) corn sugar in 12 oz (350 ml) water for 5 minutes, cool to room temperature and sanitize a small bottling vessel and siphon equipment.

Prepare priming sugar

Siphon beer into bottling bucket, gently mix in the cooled priming sugar solution to ensure even carbonation. Bottle or keg as usual. Avoid splashing to reduce oxidation.

Bottle or keg

Allow bottles to condition at 68–72°F (20–22°C) for 2 weeks, then move to cooler storage (55–65°F / 13–18°C). Expect Belgian-style carbonation: high and lively. If kegging, carbonate to 2.6–3.0 volumes CO2.

Carbonation and conditioning

Serve cold but not ice-cold (45–50°F / 7–10°C) in a tulip or weizen glass to showcase a light wheat haze and honey aroma. Pour with head to release aromatics.

Serving

Sanitize all equipment that contacts wort or beer. Use no-rinse sanitizer as instructed on the product. Keep fermentation environment clean and monitor gravity and temperature during fermentation.

Pilsner malt

Flaked wheat

Vienna malt

Light Belgian candi sugar (or dextrose)

Local Moolinda Meadows honey (for fermenter addition)

Hallertau (or Saaz) hops - bittering

Hallertau (or Saaz) hops - aroma

Orange peel (dried, bitter variety)

Coriander seeds (lightly crushed)

Belgian Wit / Belgian Saison yeast (e.g., Wyeast 3944 or White Labs WLP400)

Water (strike / mash / sparge / top-up)

Water salts (optional: calcium chloride or gypsum)

Corn sugar (priming)

Sanitizer (no-rinse)

Honey Wampus Cat

Make Honey Wampus Cat Recipe in just 24h . Light Belgian-style wheat beer with a hefty honey infusion using locally sourced Moolinda Meadows Farm honey.

Honey Wampus Cat

Descriptors

Tasting Notes

Food Pairings

You might also like