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gal
Wheat Beer
Original Gravity (SG):
1.080
Batch Size (gal):
5.0
Final Gravity (SG):
1.022
Boil Volume (gal):
3.0
Strength (% ABW):
6.12
Time (weeks):
6
Color (SRM):
24
Bitterness (IBU):
31
Calories (Cals/12oz):
268
Recipe Description:
This recipe is designed to make a strong Wheat Beer that is dark amber in color. The fermentables include 60 percent wheat extract. Fermentables also include Dextrin Malt and Special B Malt. 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.
Fermentables :
2 lbs of Extra Light Dry Malt Extract
6 lbs of Wheat Dry Malt Extract
2.75 lbs of Dextrin Malt
0.5 lbs of Special B Malt
Hops :
Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)
3.25 oz for 60 min. (bittering)
Yeast :
Wyeast 3068 Weihenstephan Weizen - 1 packet
Water :
5.5 gal
Brewing:
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.
Fermentation:
Primary Fermentation - 10 days at 65 °F.
Secondary Fermentation - 14 days at 65 °F.
Filtering:
Do not filter.
Bottle Priming:
1 cup of Extra Light Dry Malt Extract for high carbonation.
Bottling
A total of 53 bottles of 12 oz size are needed.
Bottle Conditioning:
14 days at 65 °F.
Serving Temperature:
55 - 60 °F.
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