Dark Raspberry Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
3-4.5 lbs Laaglander dark powdered malt extract
3 lbs. dry or canned wheat extract
11 Each 12 oz cans Knudsens frozen Raspberry Nectar concentrate
Hops
1.25 oz Hallertauer Hops (boiling)
0.25 oz Hallertauer Hops (finshing)
0.5 oz Saaz Hops (finishing)
Other
1 tsp North Sea Irish Moss
Yeast 1 pkg Munton and Fison Ale yeast
Procedure Be careful with this recipe. At all stages prior to bottling, it it quite eager to escape from whatever container it is placed in including the wort pot. Combine grain extracts in your largest pot along with enough water to fill it 2/3 full (No more than 3 1/2 gals.) and boil for 45 mins. 30 mins before end of boil, add boiling hops and Irish moss. Add finishing hops 5 mins. before end of boil. Upon completion, place in primary fermentation container, add water to 4-4.25 gals. and allow to cool to 150 deg F. Add six cans of the Raspberry Nectar, cover and allow to cool to body temp before pitching yeast. After a couple of days, when the head subsides, add the other five cans of raspberry concentrate. (It really likes to go out the top at this stage.) In two or three more days, the head should again subside, at which time it should be racked into a glass carbouy with a minimum of head space. Follow the progress of fermentation. When the ring of bubbles dissappears at the neck of the carbouy, it is time to bottle. Rack and combine with 3/4 cup of corn sugar (dissolved in a minimum of boiling water) and bottle. It should be ready in three to four weeks from bottling time, which makes it the fastest wine that I've ever made, if it can be said to be such. Personally, I think it's the best too.
Day After 1040A Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
1 lbs malted wheat
4 lbs Weizen extract
2 lbs pale malt extract
Hops
1 oz Mt. Hood hops (boil)
1 oz Hallertauer hops (finish)
Yeast Wyeast Bavarian wheat yeast
Procedure Put 2.5 gallons of cold, filtered water into pot. Added malted wheat (in muslin bag) to pot and brought the water to 180 degrees. Steeped the wheat for 30 minutes. Removed bag of wheat and brought the water to boil. Added malts and boiling hops to pot and let boil for 60 minutes. Turned off the heat and added finishing hops. Force cooled the wort in an ice bath and put into primary fermenter. Added cold water to fermenter to bring the water level to 5 gallon mark. Pitched yeast.
Dog Gone Bad Cherry Wheat Ale
Category Wheat Beer
Recipe Type Extract
Fermentables
3 kg Ireks Weizenbier extract (hopped)
.5 lb. Ireks wheat malt (grain)
.5 lb. Munich malt (grain)
5 lb cherries (I think I used Bing)
2 oz. Ocean Spray Cranberry Juice Cocktail
.75 cup corn sugar for bottling
Hops
1 oz. Hallertau - alpha 2.4%
1 oz. Cascade - alpha 4.9%
Yeast 1 pkg #3056 Wyeast Bavarian Wheat yeast
Procedure Crack grains, bring to boil, remove @ boil
add extract
@ 30 min. add 1/2 oz. Cascade
@ 58 minutes, add 1/2 Cascade + 1 oz. Hallertau
@ 60 minutes, remove hops and turn off heat
add cranberry and crushed cherries (I removed pits)
steep for 20 minutes - temperature @ 170 degrees
pour all of wort (including cherries) into 5 gal. fermentation bucket along with cold H20 to fill Note: don't use carboy - cherries will clog blow-off! add yeast when temperature goes below 80 degrees
I let the primary go, left cherries in for 1 week, then racked off to carboy.
Drew's Brew Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
2 ea 4 lb cans Alexanders 60% wheat 40% barley unhopped extract
1 lb 80L crystal malt, crushed
Hops
2 oz 5.3 alpha Styrian Golding hop plugs
2 oz 6.1 alpha Cascade whole hops
Yeast Wyeast #3056 Bavarian Weissen yeast
Procedure 3 days before brewing, pop the Wyeast package. 2 days before brewing, pitch Wyeast package contents into a starter made from 2 cups water, 1 cup light dry malt extract, and 1 Tettnanger pellet. I use this type of starter on all my batches and pitch *after* high krausen.
BrewDay: 1) "Teabag" the Crystal malt, and add to 3 gallons cold water. 2) Bring almost to a boil and remove the "teabag". 3) Add malt extract and bring to a boil. 4) Add Styrian Goldings hops and boil for one hour. 5) Add Cascade hops, return to boil and remove from heat. 6) Steep 15 minutes. 7) Chill with immersion chiller to 80F. 8) pour into clean fermenter and top up to 5.5 gallons total volume with cold water. 9) shake up starter, pitch and vigorously stir wort. 10) Ferment ~3 days at ~68F. 11) Rack to secondary. 12) bottle when clear (~1 week) with 1.25 cups light dry malt extract.
Dunkelweizen
Category Wheat Beer
Recipe Type All Grain
Fermentables
5 lbs wheat malt
3 lbs light munich
1.25 lbs Briess 2-row
8 oz light crystal (20L)
2 oz medium crystal (40L)
2 oz chocolate malt (400L)
Hops
1 oz Hallertauer hops (4.9% alpha, boil)
Yeast wheat yeast (Wyeast Bavarian wheat or Yeast Labs W51)
Procedure This, along with a 90-minute boil, gave me the medium-amber color I was looking for. Time will tell if the crystal and chocolate will give the beer an undesirable harshness. I think you'd want a fairly soft finish in any weizen. I've tried this year's SA Summer Wheat (Dunkelweizen) and I think it's too harsh, as well as under-carbonated. The color's right, though.
Dunkelweizen
Category Wheat Beer
Recipe Type All Grain
Fermentables
7 lb Dark Wheat Malt
2.5 lb Munich Malt
2 lb Caravienna Malt
.5 lb Carapils Malt
Hops
1 oz Hallertaur Hersb.(2.9 AAU) 60 minutes
1 oz Tettnanger (6.2 AAU) 15 minutes
1 oz Hallertaur Hersb. (2.9 AAU) 1 minute
Yeast Wyeast #3068
Procedure Single Step Infusion (no protein rest) at 158 degrees F.
Franken-weizen
Category Wheat Beer
Recipe Type All Grain
Fermentables
3 Lb Vianna malt
6.5 Lb Wheat Malt
2 Lb 2-Row malt
Hops
1 oz Tettnanger, 4.4%AA, 45 min
1 oz Saaz (Domestic), 4.0%AA, 15 min
Yeast Wyeast 3068
Procedure My water is moderatly soft; added 2 teaspoons of gypsum to the mash.
Mash schedule: 40 minutes at 50C; added an infusion to raise to 60C, rest for 15 minutes; added heat directly to raise to 70C, rest for 60 minutes; raised temp to mash-out.
Primary ferment 7 days at 21-22C. Secondary ferment at 20C for 12 days. Force carbonated in the keg to 2.7 volumes of CO2.
Franko's Magnificent Eichenweizzen
Category Wheat Beer
Recipe Type Extract
Fermentables
1 lbs light dry extract
3.3 kg Ireks wheat extract
Hops
1 oz Hallertauer (7.5% alpha)
.25 oz Hallertauer (7.5 alpha) (finish)
Other
1 tsp Irish moss
1 oz Oak chips
Yeast Wyeast 3056 Bavarian Wheat
Procedure Boil 1--1/2 gallon water. Add Irek's wheat extract, 1 pound dry malt extract, and 1 ounce Hallertauer. Boil 40 minutes. Add 1/2 ounce finishing hops, 1 ounce oak chips, and 1 teasppon Irish moss. Let cool. Add water to bring volume to 5 gallons. Pitch yeast
Gelber Weizen
Category Wheat Beer
Recipe Type Extract
Fermentables
6.0 Lbs Weizen Dry Malt Extract
4.0 Oz Munich Malt
Hops
1.0 Oz Hallertauer Pellet (~4.4% AA)
Other
1.0 Pinch Irish Moss
Yeast Wyeast #3333 German Wheat Yeast
Procedure Add 4oz. Munich Malt to a grain sack and steep in 1/2gal. water as you bring to boil. This takes approximately 20min. Once to a boil, remove grain sack and strain the liquid into the brewpot. Sparge the grains with 3/2gal. hot water and add to the brewpot. Add an additional 1/2gal. water and bring to a boil. Add 6lbs. DME and 1oz. hops and boil for 60min, adding a pinch of Irish Moss with 10min. left. Remove brewpot and chill. Strain into the primary fermenter and add cold water to make 5gal. Let cool until below 75degreesF and pitch yeast. After about 4 days (or when fermentation slows) rack into a secondary fermenter. *optional* Now might be a good time to clarify the batch by soaking 1/2tsp. gelatin finings in cold water for an hour then boiling to dissolve. Mix this solution into the secondary fermenter after racking. After about 14 days (or when fermentation stops) bottle with 5/4cup Weizen DME boiled in 1pint of water for 5min. Primary and Secondary fermentation is optimum around 73degreesF.
German Hefe Weizen
Category Wheat Beer
Recipe Type All Grain
Fermentables
15 lbs Ireks Wheat Malt
10.5 lbs DeWolf-Cosyns Pils Malt
Hops
2 oz 4.6% German Hallertauer Pellets (assume 25% utilization) 60 min
Yeast Weihenstephan Weizan Yeast (96? 69?)
Procedure Preboil all water, chill, and siphon off of sediment.
Mash in at 99F, hold for 15 minutes.
Boost to 122F, hold for 15 minutes.
Perform first decoction with thickest 40% of mash. Heat in 15 minutes to 160F, hold 15 minutes. Heat in 15 minutes to boiling. Boil for 20 minutes. Mix back into mash tun over 10 minutes.
Hold at 147F for 20 minutes.
Perform second decoction with 30% of mash. Heat in 15 minutes to 160F, hold 15 minutes. Heat in 15 minutes to boiling. Boil for 10 minutes. Mix back into mash tun over 10 minutes.
Sparge at 172F to collect 15 gallons.
Boil two hours.
After hot break occurs collect one gallon of speise (wort) for priming.
Add hops for last 60 minutes.
Pitch yeast at 58F. Allow temperature to rise to 65F over three days.
Bottle with 1 4/5 qts speise per 5 gallons.
This process took about 10 hours from start to clean up excluding pre-boiling the water. I am quite happy with this beer. It has a smoothnes that I have not tasted with my other Hefe Weizen's that I attribute to the unhopped speise. I found Eric Warner's book quite helpful and pretty much followed his guidelines verbatim. I was surprised at the very easy sparge. I did stir after one hour and recirc 1/2 gallon. The run-off was clear and I had no stuck mash problems.
German Weisen Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
1 can Irek Wheat Malt Extract (unhopped)
1 lb Light DME
1 cup Cara-Pils Malt
1 cup Crystal Malt-10L
.75 cup Priming Sugar
Hops
1.5 oz. Hallertauer Hops (bittering)
.5 0z. Saaz Hops (for finishing)
Other
1 tsp. Irish Moss
Yeast 1 pack Wyeast #3056 Wheat Yeast
Procedure Crack all grains and place in grain bag. Dissolve can of malt and DME in 1-2 gal. of water in the stock pot. Add the gab of grain to the pot and adjust the heat to achieve boiling temperature. The instant the water starts to boil, remove the grains from your stock pot. Add the bittering hops and maintain the boil. After 25 minutes, add the Irish moss and continue to boil. After 20 minutes, add the finishing hops and boil for an additional 2 minutes ONLY. Remove the stock pot from the heat and attach a lid. Place the pot in a sink of ice to cool until it reaches 75-80 degrees. Pour the cooled wort into a sanitized fermenter and top off to 5 gallons. Add the active yeast starter. Once fermentation has started, move the fermenter to an area of 55-65 degrees.
Hefeweizen
Category Wheat Beer
Recipe Type All Grain
Fermentables
5 lbs wheat malt
3 lbs 6 row lager malt
Hops
1 oz Tettnang hops (45 minutes before end of boil - alpha
.5 oz Saaz (25 minutes - 3.8% alpha)
.5 oz Saaz (10 minutes - 3.8% alpha)
Yeast Wyeast 1056 ("American Ale")
Procedure Mash in 11 quarts water and protein rest 30 minutes at 130F. Starch conversion 90 minutes at 149F. Mash out and sparge 1 hour at 168F. Boil 1 hour, adding hops as indicated above.
Hefeweizen Dunkel
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs. Northwestern wheat (50/50) malt extract
3.3 lbs. Northwestern gold malt extract
.25 lb. Roasted barley
.25 lb. chocolate malt
.25 lb. black patent
.75 cup corn sugar for priming
Hops
.75 oz. Hallertauer hops (4.6%) (@60 minutes)
.25 oz. Hallertauer hops (4.6%) (@2 minutes)
Other
.5 tsp. Irish Moss (@10 minutes)
Yeast Wyeast #3056 Bavarian wheat lager yeast
Honey Wheat Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
1 can Munton & Fison's Premiere Weizen
2 lbs Light honey (strawberry clover)
.75 cup sugar or equivalent malt extract
Other
1 lb Dextrose
Yeast A suitable Weizen yeast (preferably liquid)
Procedure Boil honey, Weizen extract and dextrose for 15 minutes in 1.5 gal water. Tip into fermenter, and add water to make up 5 gal. Allow to cool and add yeast. Fermentation should be complete in around 3-4 days. Bottle with priming sugar.
Honey Wheat Beer
Category Wheat Beer
Recipe Type Partial Mash
Fermentables
1 3kg can Ireks wheat/barley extract
1.5 lb clover honey
Hops
1 oz Tetnang hops (3.4%AA ??) in the boil for 45 min
1 oz Hallertauer hops (German) (4.5%AA ??) for last 10 min
Yeast 1 pkg Wyeast Weihenstephan Wheat variety
Hoppy Amber Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs wheat malt extract
1.5 lbs dark dry malt
1.5 lbs crystal malt
1 lbs wheat malt
.25 lbs chocolate malt
Hops
2 oz of Hallertauer hops (Alpha 4.2) for full boil
.5 oz Saaz hops (Alpha ??) for 20 minutes
.5 oz Saaz hops to finish
Other
.5 lbs wheat flakes
Yeast yeast
Procedure Mash the crystal malt, wheat malt and flaked wheat with 2 1/2 gallons of water using your favorite mash method. I used a step mash, holding for 20 minutes at 130 degress, 30 minutes at 150 degrees and 155 for 20 minutes. Steep the specialty malts while bringing the rest of the water to a boil. Remove specialty grains and add extracts and wort from the mash as boil begins. Add Hallertau hops at beginning of boil. Add 1/2 ounce of Saaz at 40 minutes. Turn off heat after 60 minutes, and add last 1/2 ounce of hops.
JazzBerry Juice
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs Alexanders Unhopped Wheat LME (60/40)
1 lbs Malted Wheat
4.5 # Rasperries, frozen, thawed, strained (48 oz of juice)
5/8 c. Bottling Sugar to prime
Hops
1 oz. Mt.Hood Hop Pellets (boil) 5.5 AA
1 oz. Hallertauer Hersbrucker Plugs (at 45 min) 4.6 AA
Other
.5 tsp Gypsum (rehydrated 20 min.) in boil
.5 tsp Irish Moss (rehydrated 20 min.) last 20 min. of boil
Yeast 1 pkg Wyeast Bavarian Wheat Liquid Yeast (in starter)
Procedure Place wheat malt in bag, in cold 2.5 g water in pot, bring to 160 deg. and hold 1 hour. Remove grain bag. Pour 2 cups or so of water over bag to rinse good stuff back into the pot. Add LME, bring to boil. Add boil hops and gypsum. at 40 min add Irish moss, at 45 min add HH hops. At 1 hour, cool pot in water bath (tub) till 70 deg., about 40 min. Strain into carboy holding 2 gal preboiled, cooled, filtered water. Aerate Fully. Pitch yeast starter, aerate again. My ferment started at 6 hours. Rack to secondary after 5 days on top of the juice from the raspberries. I bottled at 23 days.
KiWheat Ale
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs William's Weizenmalt Extract (60% wheat, 40% barley)
Hops
1.5 oz Hallertauer hops (2.9% alpha acid) - 60 min
1 oz oz Hallertauer hops - 5 min
Other
0.5 tsp Irish Moss
Yeast Wyeast Belgian Ale yeast
Procedure Fermented at ~70^F.
After 5 days, I peeled and diced about 7# of kiwifruit, added 2 campden tablets, and put them in the freezer overnight to help breakdown the cell walls.
The next day, racked to secondary and added the kiwifruit (brought up to room temperature.
After 1 week, when the secondary fermentation was complete, I bottled.
Mad Monk Oatmeal Honey Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs Williams dark Oatmeal Extract Syrup
3 lbs Dry Weizen Extract
1 lbs Honey
Hops
1/2-1 oz of Cascade hops for bittering
1/2-1 oz of Cascade for Flavoring at end of Boil or Dry Hopped
Yeast
Procedure
Maple Wheat Ale
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs malt/wheat extract
1 qt. VT grade A maple syrup
Hops
.5 oz Nothern Brewers hops 60m = 9.8 IBU
1 oz H'Taur hops 40m = 4.0 IBU
Yeast Wyeast 1056 chico SN
Procedure Ferment at 68-70 for 3-4 days. X-fer to secondary for at least 2 weeks. Keg or bottle anytime after that.
Category Wheat Beer
Recipe Type Extract
Fermentables
3-4.5 lbs Laaglander dark powdered malt extract
3 lbs. dry or canned wheat extract
11 Each 12 oz cans Knudsens frozen Raspberry Nectar concentrate
Hops
1.25 oz Hallertauer Hops (boiling)
0.25 oz Hallertauer Hops (finshing)
0.5 oz Saaz Hops (finishing)
Other
1 tsp North Sea Irish Moss
Yeast 1 pkg Munton and Fison Ale yeast
Procedure Be careful with this recipe. At all stages prior to bottling, it it quite eager to escape from whatever container it is placed in including the wort pot. Combine grain extracts in your largest pot along with enough water to fill it 2/3 full (No more than 3 1/2 gals.) and boil for 45 mins. 30 mins before end of boil, add boiling hops and Irish moss. Add finishing hops 5 mins. before end of boil. Upon completion, place in primary fermentation container, add water to 4-4.25 gals. and allow to cool to 150 deg F. Add six cans of the Raspberry Nectar, cover and allow to cool to body temp before pitching yeast. After a couple of days, when the head subsides, add the other five cans of raspberry concentrate. (It really likes to go out the top at this stage.) In two or three more days, the head should again subside, at which time it should be racked into a glass carbouy with a minimum of head space. Follow the progress of fermentation. When the ring of bubbles dissappears at the neck of the carbouy, it is time to bottle. Rack and combine with 3/4 cup of corn sugar (dissolved in a minimum of boiling water) and bottle. It should be ready in three to four weeks from bottling time, which makes it the fastest wine that I've ever made, if it can be said to be such. Personally, I think it's the best too.
Day After 1040A Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
1 lbs malted wheat
4 lbs Weizen extract
2 lbs pale malt extract
Hops
1 oz Mt. Hood hops (boil)
1 oz Hallertauer hops (finish)
Yeast Wyeast Bavarian wheat yeast
Procedure Put 2.5 gallons of cold, filtered water into pot. Added malted wheat (in muslin bag) to pot and brought the water to 180 degrees. Steeped the wheat for 30 minutes. Removed bag of wheat and brought the water to boil. Added malts and boiling hops to pot and let boil for 60 minutes. Turned off the heat and added finishing hops. Force cooled the wort in an ice bath and put into primary fermenter. Added cold water to fermenter to bring the water level to 5 gallon mark. Pitched yeast.
Dog Gone Bad Cherry Wheat Ale
Category Wheat Beer
Recipe Type Extract
Fermentables
3 kg Ireks Weizenbier extract (hopped)
.5 lb. Ireks wheat malt (grain)
.5 lb. Munich malt (grain)
5 lb cherries (I think I used Bing)
2 oz. Ocean Spray Cranberry Juice Cocktail
.75 cup corn sugar for bottling
Hops
1 oz. Hallertau - alpha 2.4%
1 oz. Cascade - alpha 4.9%
Yeast 1 pkg #3056 Wyeast Bavarian Wheat yeast
Procedure Crack grains, bring to boil, remove @ boil
add extract
@ 30 min. add 1/2 oz. Cascade
@ 58 minutes, add 1/2 Cascade + 1 oz. Hallertau
@ 60 minutes, remove hops and turn off heat
add cranberry and crushed cherries (I removed pits)
steep for 20 minutes - temperature @ 170 degrees
pour all of wort (including cherries) into 5 gal. fermentation bucket along with cold H20 to fill Note: don't use carboy - cherries will clog blow-off! add yeast when temperature goes below 80 degrees
I let the primary go, left cherries in for 1 week, then racked off to carboy.
Drew's Brew Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
2 ea 4 lb cans Alexanders 60% wheat 40% barley unhopped extract
1 lb 80L crystal malt, crushed
Hops
2 oz 5.3 alpha Styrian Golding hop plugs
2 oz 6.1 alpha Cascade whole hops
Yeast Wyeast #3056 Bavarian Weissen yeast
Procedure 3 days before brewing, pop the Wyeast package. 2 days before brewing, pitch Wyeast package contents into a starter made from 2 cups water, 1 cup light dry malt extract, and 1 Tettnanger pellet. I use this type of starter on all my batches and pitch *after* high krausen.
BrewDay: 1) "Teabag" the Crystal malt, and add to 3 gallons cold water. 2) Bring almost to a boil and remove the "teabag". 3) Add malt extract and bring to a boil. 4) Add Styrian Goldings hops and boil for one hour. 5) Add Cascade hops, return to boil and remove from heat. 6) Steep 15 minutes. 7) Chill with immersion chiller to 80F. 8) pour into clean fermenter and top up to 5.5 gallons total volume with cold water. 9) shake up starter, pitch and vigorously stir wort. 10) Ferment ~3 days at ~68F. 11) Rack to secondary. 12) bottle when clear (~1 week) with 1.25 cups light dry malt extract.
Dunkelweizen
Category Wheat Beer
Recipe Type All Grain
Fermentables
5 lbs wheat malt
3 lbs light munich
1.25 lbs Briess 2-row
8 oz light crystal (20L)
2 oz medium crystal (40L)
2 oz chocolate malt (400L)
Hops
1 oz Hallertauer hops (4.9% alpha, boil)
Yeast wheat yeast (Wyeast Bavarian wheat or Yeast Labs W51)
Procedure This, along with a 90-minute boil, gave me the medium-amber color I was looking for. Time will tell if the crystal and chocolate will give the beer an undesirable harshness. I think you'd want a fairly soft finish in any weizen. I've tried this year's SA Summer Wheat (Dunkelweizen) and I think it's too harsh, as well as under-carbonated. The color's right, though.
Dunkelweizen
Category Wheat Beer
Recipe Type All Grain
Fermentables
7 lb Dark Wheat Malt
2.5 lb Munich Malt
2 lb Caravienna Malt
.5 lb Carapils Malt
Hops
1 oz Hallertaur Hersb.(2.9 AAU) 60 minutes
1 oz Tettnanger (6.2 AAU) 15 minutes
1 oz Hallertaur Hersb. (2.9 AAU) 1 minute
Yeast Wyeast #3068
Procedure Single Step Infusion (no protein rest) at 158 degrees F.
Franken-weizen
Category Wheat Beer
Recipe Type All Grain
Fermentables
3 Lb Vianna malt
6.5 Lb Wheat Malt
2 Lb 2-Row malt
Hops
1 oz Tettnanger, 4.4%AA, 45 min
1 oz Saaz (Domestic), 4.0%AA, 15 min
Yeast Wyeast 3068
Procedure My water is moderatly soft; added 2 teaspoons of gypsum to the mash.
Mash schedule: 40 minutes at 50C; added an infusion to raise to 60C, rest for 15 minutes; added heat directly to raise to 70C, rest for 60 minutes; raised temp to mash-out.
Primary ferment 7 days at 21-22C. Secondary ferment at 20C for 12 days. Force carbonated in the keg to 2.7 volumes of CO2.
Franko's Magnificent Eichenweizzen
Category Wheat Beer
Recipe Type Extract
Fermentables
1 lbs light dry extract
3.3 kg Ireks wheat extract
Hops
1 oz Hallertauer (7.5% alpha)
.25 oz Hallertauer (7.5 alpha) (finish)
Other
1 tsp Irish moss
1 oz Oak chips
Yeast Wyeast 3056 Bavarian Wheat
Procedure Boil 1--1/2 gallon water. Add Irek's wheat extract, 1 pound dry malt extract, and 1 ounce Hallertauer. Boil 40 minutes. Add 1/2 ounce finishing hops, 1 ounce oak chips, and 1 teasppon Irish moss. Let cool. Add water to bring volume to 5 gallons. Pitch yeast
Gelber Weizen
Category Wheat Beer
Recipe Type Extract
Fermentables
6.0 Lbs Weizen Dry Malt Extract
4.0 Oz Munich Malt
Hops
1.0 Oz Hallertauer Pellet (~4.4% AA)
Other
1.0 Pinch Irish Moss
Yeast Wyeast #3333 German Wheat Yeast
Procedure Add 4oz. Munich Malt to a grain sack and steep in 1/2gal. water as you bring to boil. This takes approximately 20min. Once to a boil, remove grain sack and strain the liquid into the brewpot. Sparge the grains with 3/2gal. hot water and add to the brewpot. Add an additional 1/2gal. water and bring to a boil. Add 6lbs. DME and 1oz. hops and boil for 60min, adding a pinch of Irish Moss with 10min. left. Remove brewpot and chill. Strain into the primary fermenter and add cold water to make 5gal. Let cool until below 75degreesF and pitch yeast. After about 4 days (or when fermentation slows) rack into a secondary fermenter. *optional* Now might be a good time to clarify the batch by soaking 1/2tsp. gelatin finings in cold water for an hour then boiling to dissolve. Mix this solution into the secondary fermenter after racking. After about 14 days (or when fermentation stops) bottle with 5/4cup Weizen DME boiled in 1pint of water for 5min. Primary and Secondary fermentation is optimum around 73degreesF.
German Hefe Weizen
Category Wheat Beer
Recipe Type All Grain
Fermentables
15 lbs Ireks Wheat Malt
10.5 lbs DeWolf-Cosyns Pils Malt
Hops
2 oz 4.6% German Hallertauer Pellets (assume 25% utilization) 60 min
Yeast Weihenstephan Weizan Yeast (96? 69?)
Procedure Preboil all water, chill, and siphon off of sediment.
Mash in at 99F, hold for 15 minutes.
Boost to 122F, hold for 15 minutes.
Perform first decoction with thickest 40% of mash. Heat in 15 minutes to 160F, hold 15 minutes. Heat in 15 minutes to boiling. Boil for 20 minutes. Mix back into mash tun over 10 minutes.
Hold at 147F for 20 minutes.
Perform second decoction with 30% of mash. Heat in 15 minutes to 160F, hold 15 minutes. Heat in 15 minutes to boiling. Boil for 10 minutes. Mix back into mash tun over 10 minutes.
Sparge at 172F to collect 15 gallons.
Boil two hours.
After hot break occurs collect one gallon of speise (wort) for priming.
Add hops for last 60 minutes.
Pitch yeast at 58F. Allow temperature to rise to 65F over three days.
Bottle with 1 4/5 qts speise per 5 gallons.
This process took about 10 hours from start to clean up excluding pre-boiling the water. I am quite happy with this beer. It has a smoothnes that I have not tasted with my other Hefe Weizen's that I attribute to the unhopped speise. I found Eric Warner's book quite helpful and pretty much followed his guidelines verbatim. I was surprised at the very easy sparge. I did stir after one hour and recirc 1/2 gallon. The run-off was clear and I had no stuck mash problems.
German Weisen Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
1 can Irek Wheat Malt Extract (unhopped)
1 lb Light DME
1 cup Cara-Pils Malt
1 cup Crystal Malt-10L
.75 cup Priming Sugar
Hops
1.5 oz. Hallertauer Hops (bittering)
.5 0z. Saaz Hops (for finishing)
Other
1 tsp. Irish Moss
Yeast 1 pack Wyeast #3056 Wheat Yeast
Procedure Crack all grains and place in grain bag. Dissolve can of malt and DME in 1-2 gal. of water in the stock pot. Add the gab of grain to the pot and adjust the heat to achieve boiling temperature. The instant the water starts to boil, remove the grains from your stock pot. Add the bittering hops and maintain the boil. After 25 minutes, add the Irish moss and continue to boil. After 20 minutes, add the finishing hops and boil for an additional 2 minutes ONLY. Remove the stock pot from the heat and attach a lid. Place the pot in a sink of ice to cool until it reaches 75-80 degrees. Pour the cooled wort into a sanitized fermenter and top off to 5 gallons. Add the active yeast starter. Once fermentation has started, move the fermenter to an area of 55-65 degrees.
Hefeweizen
Category Wheat Beer
Recipe Type All Grain
Fermentables
5 lbs wheat malt
3 lbs 6 row lager malt
Hops
1 oz Tettnang hops (45 minutes before end of boil - alpha
.5 oz Saaz (25 minutes - 3.8% alpha)
.5 oz Saaz (10 minutes - 3.8% alpha)
Yeast Wyeast 1056 ("American Ale")
Procedure Mash in 11 quarts water and protein rest 30 minutes at 130F. Starch conversion 90 minutes at 149F. Mash out and sparge 1 hour at 168F. Boil 1 hour, adding hops as indicated above.
Hefeweizen Dunkel
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs. Northwestern wheat (50/50) malt extract
3.3 lbs. Northwestern gold malt extract
.25 lb. Roasted barley
.25 lb. chocolate malt
.25 lb. black patent
.75 cup corn sugar for priming
Hops
.75 oz. Hallertauer hops (4.6%) (@60 minutes)
.25 oz. Hallertauer hops (4.6%) (@2 minutes)
Other
.5 tsp. Irish Moss (@10 minutes)
Yeast Wyeast #3056 Bavarian wheat lager yeast
Honey Wheat Beer
Category Wheat Beer
Recipe Type Extract
Fermentables
1 can Munton & Fison's Premiere Weizen
2 lbs Light honey (strawberry clover)
.75 cup sugar or equivalent malt extract
Other
1 lb Dextrose
Yeast A suitable Weizen yeast (preferably liquid)
Procedure Boil honey, Weizen extract and dextrose for 15 minutes in 1.5 gal water. Tip into fermenter, and add water to make up 5 gal. Allow to cool and add yeast. Fermentation should be complete in around 3-4 days. Bottle with priming sugar.
Honey Wheat Beer
Category Wheat Beer
Recipe Type Partial Mash
Fermentables
1 3kg can Ireks wheat/barley extract
1.5 lb clover honey
Hops
1 oz Tetnang hops (3.4%AA ??) in the boil for 45 min
1 oz Hallertauer hops (German) (4.5%AA ??) for last 10 min
Yeast 1 pkg Wyeast Weihenstephan Wheat variety
Hoppy Amber Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs wheat malt extract
1.5 lbs dark dry malt
1.5 lbs crystal malt
1 lbs wheat malt
.25 lbs chocolate malt
Hops
2 oz of Hallertauer hops (Alpha 4.2) for full boil
.5 oz Saaz hops (Alpha ??) for 20 minutes
.5 oz Saaz hops to finish
Other
.5 lbs wheat flakes
Yeast yeast
Procedure Mash the crystal malt, wheat malt and flaked wheat with 2 1/2 gallons of water using your favorite mash method. I used a step mash, holding for 20 minutes at 130 degress, 30 minutes at 150 degrees and 155 for 20 minutes. Steep the specialty malts while bringing the rest of the water to a boil. Remove specialty grains and add extracts and wort from the mash as boil begins. Add Hallertau hops at beginning of boil. Add 1/2 ounce of Saaz at 40 minutes. Turn off heat after 60 minutes, and add last 1/2 ounce of hops.
JazzBerry Juice
Category Wheat Beer
Recipe Type Extract
Fermentables
6.6 lbs Alexanders Unhopped Wheat LME (60/40)
1 lbs Malted Wheat
4.5 # Rasperries, frozen, thawed, strained (48 oz of juice)
5/8 c. Bottling Sugar to prime
Hops
1 oz. Mt.Hood Hop Pellets (boil) 5.5 AA
1 oz. Hallertauer Hersbrucker Plugs (at 45 min) 4.6 AA
Other
.5 tsp Gypsum (rehydrated 20 min.) in boil
.5 tsp Irish Moss (rehydrated 20 min.) last 20 min. of boil
Yeast 1 pkg Wyeast Bavarian Wheat Liquid Yeast (in starter)
Procedure Place wheat malt in bag, in cold 2.5 g water in pot, bring to 160 deg. and hold 1 hour. Remove grain bag. Pour 2 cups or so of water over bag to rinse good stuff back into the pot. Add LME, bring to boil. Add boil hops and gypsum. at 40 min add Irish moss, at 45 min add HH hops. At 1 hour, cool pot in water bath (tub) till 70 deg., about 40 min. Strain into carboy holding 2 gal preboiled, cooled, filtered water. Aerate Fully. Pitch yeast starter, aerate again. My ferment started at 6 hours. Rack to secondary after 5 days on top of the juice from the raspberries. I bottled at 23 days.
KiWheat Ale
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs William's Weizenmalt Extract (60% wheat, 40% barley)
Hops
1.5 oz Hallertauer hops (2.9% alpha acid) - 60 min
1 oz oz Hallertauer hops - 5 min
Other
0.5 tsp Irish Moss
Yeast Wyeast Belgian Ale yeast
Procedure Fermented at ~70^F.
After 5 days, I peeled and diced about 7# of kiwifruit, added 2 campden tablets, and put them in the freezer overnight to help breakdown the cell walls.
The next day, racked to secondary and added the kiwifruit (brought up to room temperature.
After 1 week, when the secondary fermentation was complete, I bottled.
Mad Monk Oatmeal Honey Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs Williams dark Oatmeal Extract Syrup
3 lbs Dry Weizen Extract
1 lbs Honey
Hops
1/2-1 oz of Cascade hops for bittering
1/2-1 oz of Cascade for Flavoring at end of Boil or Dry Hopped
Yeast
Procedure
Maple Wheat Ale
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs malt/wheat extract
1 qt. VT grade A maple syrup
Hops
.5 oz Nothern Brewers hops 60m = 9.8 IBU
1 oz H'Taur hops 40m = 4.0 IBU
Yeast Wyeast 1056 chico SN
Procedure Ferment at 68-70 for 3-4 days. X-fer to secondary for at least 2 weeks. Keg or bottle anytime after that.
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