Wheat
Recipe Menu
Weizen? Why Not?
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Source: Jason Goldman (jdg@hp-lsd)
Digest: Issue #359, 2/16/90
Ingredients:
-
- 6 pounds Williams wheat extract
- 1 pound crystal malt
- 1/2 pound toasted barley
- 1 pound honey
- 2 ounces Cascades hops (boil)
- 1/2 ounce Cascades hops (finish)
- 1 package Wyeast wheat yeast
-
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
Weizen
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Source: Darryl Richman (darryl@ism780c.isc.com)
Digest: Issue #186, 6/26/89
Ingredients (for 15 gallons):
-
- 14 pounds wheat malt
- 8 pounds Munich malt
- 6 pounds 2-row malt
- 90 grams Hersbrucker hops (3.4% alpha)
- 10 grams calcium carbonate
- Sierra Nevada yeast
-
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
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Source: Steve Conklin (...!uunet!ingr!b11!conk!steve)
Digest: Issue #319, 12/8/89
Ingredients:
-
- 6 pounds William's Weizenmalt syrup
- 2 pounds dark DME
- 2-3/4 pounds buckwheat honey
- 1 pound crushed crystal malt
- 1/4 pound crushed chocolate malt
- 2-1/2 ounces Cascade hops (boil)
- 1-1/2 ounces Hallertauer hops 3.6 alpha (boil)
- 3/4 ounce Hallertauer hops (finish)
- 4 teaspoons whole allspice
- 1 teaspoon Irish moss
- yeast
- 2/3 cup corn sugar (priming)
-
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
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Source: Marc San Soucie (wang!mds@uunet.UU.NET)
Digest: Issue #191, 7/1/89
Ingredients:
-
- 1 can Kwoffit Bitter kit (hopped extract)
- 3 pounds light dry malt extract
- 1 pound crystal malt
- 1/2 pound wheat malt
- Fuggles leaf hops
- Kwoffit yeast
-
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
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Source: Mark Stevens (stevens@stsci.edu)
Digest: Issue #636, 5/14/91
Ingredients:
-
- 3.3 pounds Northwestern weizen extract
- 3.3 pounds Northwestern amber extract
- 1/2 pound crystal malt (crushed)
- 1/2 cup black patent malt (lightly crushed)
- 1 teaspoon gypsum
- 1/2 teaspoon Irish moss
- 2 ounces Mt. Hood hops (8.6 AAU)
- Wyeast Bavarian Wheat liquid yeast
-
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
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Source: Gene Schultz (gschultz@cheetah.llnl.gov)
Digest: Issue #660, 6/17/91
Ingredients (for 4 gallons):
-
- 1 can (3.75 pound) Telford's Wheat Beer extract
- 2 cups granulated sugar
- 3/4 ounce Saaz hops
- 1 package Wyeast London Ale yeast
-
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
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Source: David Haberman (habermand@afal-edwards.af.mil)
Digest: Issue #722, 9/12/91
Ingredients:
-
- 3 pounds Bavarian dry wheat extract
- 2 pounds Clover honey
- 1/2 pound Buckwheat honey
- 1/2 pound light Crystal malt (20 lovibond?)
- 1 ounce Centennial hops 11.1% AAU's
- 24 ounces Wyeast 1056 slurry
- (from previous batch)
-
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
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Source: Bryan Gros (bgros@sensitivity.berkeley.edu)
Digest: Issue #746, 10/23/91
Ingredients:
-
- 3 pounds dried wheat extract
- 2 pounds Wheat malt
- 1 pound Barley malt
- 1 pound dried malt extract
- 2-1/2 ounces Mt. Hood hops
- Wyeast Wheat beer yeast
-
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
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Source: Michael Korcuska (korcuska@ils.nwu.edu)
Digest: rec.crafts.brewing, 11/15/91
Ingredients:
-
- 6.6 pounds wheat malt extract
- 1-1/2 pounds dark dry malt
- 1-1/2 pounds crystal malt
- 1 pound wheat malt
- 1/2 pound wheat flakes
- 1/4 pound chocolate malt
- 2 ounces Hallertauer hops (Alpha 4.2) for full boil
- 1/2 ounce Saaz hops (Alpha ??) for 20 minutes
- 1/2 ounce Saaz hops to finish
- 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.
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
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Source: Mike Lang (mike@chtm.unm.edu)
Digest: Issue #675, 7/9/91
Ingredients:
-
- 6 pounds Wheat/Malt extract
- 1 pound honey
- 3 cups crystal malt
- 1 pound DME
- 2 ounces Hallertauer (boil 60 minutes)
- 1/2 ounce Hallertauer (finish 2 mins)
- Wyeast Bavarian wheat yeast
-
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
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Source: Mike Lang (mike@chtm.unm.edu)
Digest: Issue #675, 7/9/91
Ingredients:
-
- 6 pounds Wheat/Malt extract
- 1 pound honey
- 3 cups crystal
- 2 ounces Tetnanger (alpha 3.6) boil 1 hr
- 1/2 ounce Tetnanger to finish 2 min
- WYeast Bavarian Wheat
- (from a previous batch)
-
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.)
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