Batch Size (gal):
Boil Volume (gal):
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 Crystal Malt 40 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.
2 lbs of Extra Light Dry Malt Extract
6 lbs of Wheat Dry Malt Extract
3.25 lbs of Crystal Malt 40 L
Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)
5.25 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 - 10 days at 65 °F.
Secondary Fermentation - 14 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.
55 - 60 °F.
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