Recipe Type: Extract
Volume: 5 gallons / 18.93 liters
Fermentables
1 lb (453g) honey (completely optional)
1 ea 6lb (2.72kg) can of Irek’s Unhopped (orange print on label)
1 lb (453g) Crystal barley Malt 20 lov (for steeping until boil)
1 lb (453g) Wheat malt (also for steeping)
Hops
1.5 oz (42g) Hallertauer Hops
Yeast Wyeast Bavarian wheat or German wheat yeast
Procedure
For one I also added 5.5# frozen raspberries, though that started out almost like
raspberry soda, it mellowed well, though a bit tart. I also use honey for priming instead of
afterburner corn sugar. Steep the grains in a couple gallons of water over high temp. Strain out
just before it starts to boil. Add the Ireks and boil hops (and honey) boil for an hour, add finishing
hops last <10 minutes. I also use the Wyeast Barvarian Wheat (don’t recall the #). It adds the
clove/banana flavor, but not too much, since its a mix of 2 strains. There’s a couple other Wyeast
wheat strains, that vary in strength of clove/banana flavor, the German (#3333) leaning away
from the clove and banana. With the above recipe, and using the Barvarian Wheat, my first batch
was compared favorably by a friend to Spaten Hefeweisen, though I was a bit more critical of it ;).
Also, if you use the Wyeast, make a starter.
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