Batch Size (gal):
Boil Volume (gal):
This recipe is designed to make a low strength Wheat Beer that is pale amber in color. The fermentables include 60 percent wheat extract. Fermentables also include Crystal Malt 80 L. It uses Continental hops dosed for hop-malt balance, with additions for bittering only. The Weizen Ale yeast provides characteristic hints of clove, vanilla, and banana in the aroma and flavor profile.
0.75 lbs of Extra Light Dry Malt Extract
2 lbs of Wheat Dry Malt Extract
1 lbs of Crystal Malt 80 L
Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)
1 oz for 60 min. (bittering)
Wyeast 3068 Weihenstephan Weizen - 1 packet
Extract and Specialty Grain Brewing
Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.
Add extract and boil wort for 60 minutes.
Add hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Primary Fermentation - 5 days at 65 °F.
Secondary Fermentation - 10 days at 65 °F.
Do not filter.
1 cup of Extra Light Dry Malt Extract for high carbonation.
A total of 53 bottles of 12 oz size are needed.
14 days at 65 °F.
50 - 55 °F.
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