I came across this recipe for a German wheat beer on some forums and so adpated it accordingly. The method is based on using simple Dry Malt Extract, hops and steeping some grains. It’s a wonderful drink and incredibly easy to make despite the look of the recipe. Even though it’s a simple drink it holds some nice complex flavours owing to the nobel hops and flavours from the yeast. It has great head retention and is refreshing no matter the weather.
:I have slightly modified this recipe based on some extra stuff I have learnt along the way. Also I highly reccomend either the Wyeast 3068 or White Labs WLP 300 liquid yeasts. You get a much better bannana and cloves finish from these two yeasts. Bulk priming just means adding the amount of suggar suggested straight to the beer. I reccomend racking (transfering) to a secondary vessle and melting the sugar in as little hot water as possible. Though using a teaspoon and adding a level teaspoon in every bottle produces good results. Just make sure to release the execesse gas after gently shaking the bottles to mix the sugar and beer. Exploding bottles are not nice to clean up after.:
If your new to brewing you will need at the very least a 23 litre fermenting vessle, syphoning/racking tube, a pan (that can hold atleast 8 litres), a big plasting spoon or paddle and 28 500ml bottles (plastic coopers bottles are better than glass ones in my opinion. But work with what you can get). Also make sure to either leave the fermneters lid loose or get one with a way of attatching a airlock.
When syphoning/racking try to leave as much of the sediment (trub) at the bottom as possible. This trub contains dead yeast cells and others bits that have dropped out of the beer during fermentation. While it won’t hurt you it may spoil the taste of the beer. A good syphoning/racking kit will help and a auto syphon works even better as it has a trub trap on it.
Also the liquid yeasts produce a much more active fermnetation. And will produce a lot of foam (krausen) on top of the beer. You can scoop this off or you can leave it. Personally I leave it but the choice is yours. Also once ferntation has taken place then try to leave the beer alone. It’s tempting to look but there is a layer of CO2 that protects the beer. Thats another reaosn I tend to leave the krausen where it is.
OG: 1.045 FG: 1.010 (dependant on yeast used)
ABV 4% – 4.5%
2.5 kg Wheat Malt Extract
40 gms Hallertauer Hersbrucker Hops
500 gms Pilsner malt
Yeast: Danstar Munich, Wyeast 3068 or WLP 300
3.0 grams per 500 ml bottle Priming Sugar
Or bulk prime with 180 grams of sugar
Put the 500gms of Pilsner malt, crushed, in a muslin bag or straining bag. Bring 2 liters of water to about 66/68c and hold as close to this temp for 30min to steep the grains. Remove the grains and add the liquid to the fermenting vessle. Bring 6 litres of water to between 65-70°c, dissolve 900 gms of the Malt Extract in the liquid and bring to the boil. Add 33 gms of Hallertauer Hersbrucker Hops. Boil for 70 mins then add the last 7 gms of Hallertauer Hersbrucker Hops. Boil for a further 5 minutes. Turn off the heat and add the rest of the malt extract.
Add 4 litres of cold water to the fermenting vessle and strain the boiled liquid into the water. Top up the fermenting bin to 17 litres, ideally pouring the remaining water through the strainer to extract maximum flavour from the hops. Add the yeast when the liquid has cooled to 16 – 24°c. If in doubt use a thermometer to check the temperature. Take a hydrometer reading and record starting gravity. Move to a suitable area in the house with a temperature of 18 – 22°c for 14 days until fermentation is complete. Bottle, using 3.0 gms of Priming Sugar per 500 ml bottle and wait 2 weeks. Or bulk prime with 180gms of sugar in as little warm water as possible. Should be served cloudy and at its best drunk young, within 5 weeks.
Add all malt extract at the start of the boil if boiling the full 17 litres. It is reccomended to try and chill the wort as quickly as possible before adding to the fermenting vessle.
The recipe calls to wait two weeks. I have drank this after 4 days maturing and it’s still fantastic. It does mellow out with age and after 5 weeks the hoppy taste has all but gone. thats why it’s best drunk young. The look of the beer is golden and cloudy. The cloudy nature is due to suspended yeast cells in the beer. This combined with the wheat gives it a verry soft feel in the mouth.
try it and see what you think? i have now brewed 4 batches of this beer and if you want a hand let me know and I will be happy to help.