Hefeweizen

This is a german-style wheat beer. I've used dry WB-06 wheat yeast, but I'd recommend using a liquid wheat yeast if you can get hold of it. Or try cultivating a genuine wheat yeast from a commercial bottle of hefeweizen.


Recipe: Hefeweizen
Brewer: Matt
Asst Brewer:
Style: Weizen/Weissbier
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L    
Boil Size: 10.00 L
Estimated OG: 1.051 SG
Estimated Color: 9.8 EBC
Estimated IBU: 9.8 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount       Item                                      Type         % or IBU    
1.00 kg      Wheat Dry Extract (15.8 EBC)              Dry Extract  28.6 %      
0.50 kg      Light Dry Extract (15.8 EBC)              Dry Extract  14.3 %      
1.00 kg      Pilsner (2 Row) Ger (3.9 EBC)             Grain        28.6 %      
1.00 kg      Wheat Malt, Ger (3.9 EBC)                 Grain        28.6 %      
25.00 gm     Hallertauer, New Zealand [7.20%]  (60 min)Hops         9.8 IBU    
1 Pkgs       SafWheat (DCL Yeast #WB-06)               Yeast-Wheat              


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 2.00 kg
----------------------------
Name               Description                         Step Temp     Step Time    
Mash In            Add 5.22 L of water at 74.4 C       67.8 C        60 min      


Notes:
------
Partial mash German Weizen.
Used the stove top partial mash method with two pots and a grain bag.
Strike water 75C. Hit mash temp of 69C. This was down to 66C after 60mins.

Added wheat DME just before it hit boil.
Added hops at start of boil.
Added light DME with 40 mins to go.

Fermented in a water bath with a wet towel over it. Water bath temp between 17-20C. Fermentation started in under 12 hours.

Bottled after 15 days.

R.B. Dunkelweizen

Category: Wheat Beer
Type: Partial Mash

Fermentables
Grains:
3.3 lbs (1.5kg) Wheat Malt
2.2 lbs (1kg) Munich Malt
1/4 lbs (113g) Chocolate Malt

Extract:
2.2 lbs (1kg) Wheat Dry Malt Extract

Hops:
0.85 oz (25g) Hallertau NZ 7.2%AAU (30min)
0.51 oz (15g) Hallertau 7.2%AAU (5min)

Yeast:
SafWheat WB-06

Procedure:
Mash grains in 6.8 litres water @ 152F (67C) for 60 mins.
Sparge in 5 litres water @ 75C for 10 mins.

Add extract and boil for 30 mins.
Add hops as noted above.

Ferment at around 64F (18C) Fahrenheit for 14 days.

Prime with 170g Corn sugar (Dextrose) and bottle.

Bottle condition for at least 2 weeks.

Alcatraz Wheat Beer

Category: Wheat Beer
Recipe Type: Extract

Fermentables
3 lbs (1.36kg) dried wheat extract
2 lbs (910g) Wheat malt
1 lbs (453g) Barley malt
1 lbs (453g) dried malt extract

Hops
2.5 oz (70g) Mt. Hood hops

Yeast 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.

#8 Weizen II

Category: Wheat Beer
Recipe Type: Extract
Fermentables
5 lb (2.27kg) Wheat Dry Malt Extract (from GFSR)
1 lb (453g) Bulk Pale Dry Malt Extract

Hops
.25 oz (7g) Hallertau - Northern Brewer Plug Hops (leaf) 7.5%AA (30 minutes)
.75 oz (21g) Hallertau - Northern Brewer Plug Hops (leaf) 7.5%AA (60 minutes)
.125 oz (3.5g) Saaz Leaf Hops 2.9%AA (15 minutes)
.125 oz (3.5g) Saaz Leaf Hops 2.9%AA (finish)

Yeast Wyeast 3056 Bavarian Wheat

100% Wheat

Category: Wheat Beer
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.

Weizen? Why not?

Category: Wheat Beer
Recipe Type: Extract

Volume: 5 gallons / 18.93 liters

Fermentables
6 lb (2.72kg) Williams wheat extract
1 lb (453g) crystal malt
.5 lb (227g) toasted barley
1 lb (453g) honey

Hops
2 oz (57g) Cascades hops (boil)
.5 oz (14g) Cascades hops (finish)

Yeast 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.

Simple Wheat Beer

Category: Wheat Beer
Recipe Type: Extract

Fermentables
6.6 lbs (3kg) wheat malt extract

Hops
1 oz (28g) Hallertauer hops (boil 60 minutes)

Yeast Wyeast Bavarian wheat yeast

Procedure
Boil extract and hops. Dump in fermenter with
enough cold water to make 5 gallons. Pitch yeast.

Directions

Australian RedBack

Category: Wheat Beer
Recipe Type: All Grain

Fermentables
7.75 lbs (3.5kg) mix of 66% malted wheat extract and 33% barley
1 lbs (450g) crystal malt (steeped, removed before boil)
1 lbs (450g)amber unhopped dry malt extract

Hops
1.5 oz (42g) Kent Goldings hops (5.6% alpha) (60 minute
.5 oz (14g) Kent Goldings (10 minute boil)
.5 oz (14g) Kent Goldings (5 minute boil)
.5 oz (14g) Kent Goldings (in strainer, pour wort through)

Other
.5 oz (14g) Irish moss (15 minute boil)
.75 oz (21g) Burton water salts
Yeast 2 packs Doric ale yeast (started 2 hours prior to brew)

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