Recipe Menu

Weizen? Why Not?

Back to menu Source: Jason Goldman (jdg@hp-lsd) Digest: Issue #359, 2/16/90 Ingredients:
Procedure: Make a 2-quart starter before brewing. Steep crystal and toasted barley in 4 gallons water for 40 minutes (use grain bags to make this easier). Add extract, honey and bittering hops. Boil wort for 1 hour. Remove from heat. Add finishing hops and steep 2 minutes. Chill and pitch yeast. After 3 days, rack to secondary. Bottle after 8 days. Comments: This beer was a bit cloudy and should have some Irish moss. I'm not really sure what the honey added to this beer (more experimentation is in order). However, it turned out so well that I won't omit it in the future. This was a very good extract-based recipe (it well nigh evaporated). Specifics: Original Gravity: 1.050 Final Gravity: 1.012 Primary Ferment: 3 days Secondary Ferment: 5 days 61


Back to menu Source: Darryl Richman (darryl@ism780c.isc.com) Digest: Issue #186, 6/26/89 Ingredients (for 15 gallons):
Procedure: This is a 15-gallon batch. Our beer was 50% malted wheat, 30% Munich, and 20% 2-row malt. Medium soft water was used with the addition of 10 grams CaCO4. Mash with 1-1/4 gallons water per pound of grain with rests at 120 degrees (1-1/2 hours), 135 degrees for 45 minutes, 148 degrees for 30 minutes, and 156 degrees until converted. 172 degrees for 15 minutes. We took our time with the sparge: 20 minutes to settle in the lauter tun, at least 30 minutes of recycling, and 1-1/2 hours to sparge. We cut it off at a gravity of 1.015 because we weren't getting sweet- ness, just grainy notes. Comments: The hot break in the boil was the most unbelievable thing I've ever seen. It looked like egg drop soup. We took out a sight glass and grab- bed a bit and the flocks were huge---as much as 1/2 inch in diameter. Specifics: Original Gravity: 1.055 62

Blow Me Away Holiday Ale

Back to menu Source: Steve Conklin (...!uunet!ingr!b11!conk!steve) Digest: Issue #319, 12/8/89 Ingredients:
Procedure: Steep grains in 2 gallons water while heating to boil. Remove grains. Add extracts and honey. Boil 1 hour with boiling hops, add 1 teaspoon Irish moss at 30 minutes. Simmer allspice in water for 3 minutes, remove allspice and add water to primary. After fermenting, prime with corn sugar and bottle. Comments: This beer turned out very well. It has just a hint of the allspice, more in the aroma than the flavor, and is quite sweet tasting. There is a slight bitter hops aftertaste, but I think that if it were any less bitter, the sweetness would be overpowering. This beer will bring color to your cheeks. The spice can be omitted with no great loss. Specifics: Original Gravity: 1.090 Final Gravity: 1.025 63

Wheat Amber

Back to menu Source: Marc San Soucie (wang!mds@uunet.UU.NET) Digest: Issue #191, 7/1/89 Ingredients:
Procedure: Steep the crystal and wheat malts. Boil the resulting mixture with the Kwoffit kit and the light extract. Add a small amount (up to 1/2 ounce) of the Fuggles hops in the last minute of the boil. Comments: The result is extravagantly tasty---very rich and full-bodied, strongly hopped but not tart. I am quickly becoming a believer in the value of a little wheat malt for adding flavorful body. It seems to work very well with crystal malt. Body, crispness, sweetness, hoppiness...heaven. 64

Casual Dunkelweizen

Back to menu Source: Mark Stevens (stevens@stsci.edu) Digest: Issue #636, 5/14/91 Ingredients:
Procedure: The black patent was *VERY* lightly crushed because I just wanted a light brown beer---not a black beer. The grains were steeped to just before boil and strained out. Add extract and all of the hops. Boil 60 minutes. Add to cold water in fermenter and pitch yeast. Comments: Came out excellent. Not quite true to the German style, but a very drinkable light-bodied beer, without an overwhelming wheat character. 65

Wheat Beer

Back to menu Source: Gene Schultz (gschultz@cheetah.llnl.gov) Digest: Issue #660, 6/17/91 Ingredients (for 4 gallons):
Procedure: Bring two gallows of water to a boil, then add extract. Add sugar. Add 1/2 oz. Saaz hops to the boil for 30 minutes. Remove heat. Add 1/4 oz. Saaz hops for aroma. Add cool water to bring wort volume to four gallons. Cool to 75 - 80 degrees. Transfer to primary and pitch yeast. Comments: Ridiculously simple, but very nice and light. Most people who don't like wheat beers like this one, and many people think that this is a commer- cial product, not homebrew! The Telfords extract is probably the major factor in the success of this recipe--done just right. You need to put in some sugar to bring up the level of fermentables, but don't put in too much, or you'll get a cidery taste. Don't follow Telford's instruc- tions, which say that this kit can make five gallons---too watery. 66

Rocket J. Squirrel Honey Wheat Ale

Back to menu Source: David Haberman (habermand@afal-edwards.af.mil) Digest: Issue #722, 9/12/91 Ingredients:
Procedure: Bring 1 and a half quarts water to 170 degrees and turn off heat. Add crystal malt and steep for 40 min. Tempurature was 155 degrees after adding malt and stirring. In another pot, start 3 gallons water boiling. When it cames to a boil, strain in liquid from crystal malt and also pour another quart of hot water through the grains. Add the wheat extract and honey. Bring to a boil. Skim the scum off and then add 3/4 ounce hops for 1 hour. Turn off heat and add the last 1/4 ounce hops. Whirlpool and let stand to let the trub collect. Siphon into carboy and top to 5 gallons. Add yeast and shake vigorously. Bottle with 4 oz. corn sugar. Comments: Has a very nice floral honey/clove aroma. Nice clear golden color. My beers have been much clearer since using the whirlpool technique to get rid of most of the trub before fermenting. Has a clove/wheat beer flavor not much honey flavor. I didn't want to use too much buckwheat honey in order to let the wheat flavor come through. Specifics: Original Gravity: 1.050 Final Gravity: 1.005 67

Alcatraz Wheat Beer

Back to menu Source: Bryan Gros (bgros@sensitivity.berkeley.edu) Digest: Issue #746, 10/23/91 Ingredients:
Procedure: Make a yeast starter two days beforehand. Mash the three pounds of malt a la Miller. Boil for one hour, adding 1-1/2 ounces hops at the start, 1/2 ounce at 30 minutes, and 1/2 ounce at 5 minutes. Cool and pitch yeast. Ferment. Bottle. Comments: I primed half the batch (5 gal) with 1/3 cup corn sugar and the other half with 1/2 cup clover honey. After two weeks, the beer was great. The beer primed with honey, however, was way too carbonated. All you can taste is bubbles. In direct taste tests, this beer has more body than WheatHook, and is slightly sweeter. Compared to EKU, the beer is similar, but EKU Wiezen is slightly sweeter. Specifics: Original Gravity: 1.057 Final Gravity: 10.12 68

Hoppy Amber Wheat

Back to menu Source: Michael Korcuska (korcuska@ils.nwu.edu) Digest: rec.crafts.brewing, 11/15/91 Ingredients:
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. Comments: After 2 weeks in the bottle, this was a VERY hoppy beer. In my opinion it was too hoppy for the style. The color was a beautiful amber and it was very clear. After 2 months the hop bite subsided somewhat and it is now an excellent brew---crisp, clear and aggressive with a very white white head considering the color of the beer. Specifics: Primary Ferment: 1 week Secondary Ferment: 10 days 69

Wheat Beer

Back to menu Source: Mike Lang (mike@chtm.unm.edu) Digest: Issue #675, 7/9/91 Ingredients:
Procedure: Cooled overnight outside. Rack to new carboy next day and pitch WYeast Bavarian Wheat. Comments: This one turned out good. Light amber color, a bit on the sweet side and I can taste a hint of clove. 70

Wheat Beer

Back to menu Source: Mike Lang (mike@chtm.unm.edu) Digest: Issue #675, 7/9/91 Ingredients:
Procedure: Cooled overnight outside, rack and repitch slurry from previous batch. Comments: This ones a little lighter, I was expecting a big difference in the hop taste and aroma but the difference was very slight. Maybe there were too many fermentables to let the hop taste through. Both brews have a good kick (sorry about the lack of gravities but I brewed during finals week.) 71