Extract Wheat Beer, help?

[Zephiacus]

I've always been one for real ale, and in summer nothing can beat a nice hoppy pale ale, but i had always avoided wheat beers for some unknown reason. A friend introduced me a few weeks back and ever since i've been thinking of brewing a wheat beer for the summertime! Now I've got a fair few extract and partial mash brews under my belt I was wondering if anyone had a basic extract/partial mash wheat beer recipe or some advice for me as i'm not particularly sure of how to approach this one... I have some saaz halletaur and northern brewer hops lying around, and some us05 but I heard that wheat beer has it's own yeasts?

[simco999]

Search for Weiss bier yeasts W3068 and Saflager W34/70 are good. The yeast is a big part of a Weiss. I new to this so a yeast expert may differ.

[Zephiacus]

New book just arrived, has taken AGES, it's Radical Brewing by Randy Mosher, saw it recommended here and am not regretting the buy, fantastic book! Think i'm gonne try his recipe, modified to 15L. Just a quick question, he says to use tettnang hops but could you substitute hallertaur(mittlefrau) or sazz hops or a combination instead, I have 50g of each and don't want to be ordering another 100g of another hop...?

[Zephiacus]

Also, brought Safbrew WB-06 for this, it's the only wheat beer one they had a my local and he reccomended it

[Swiller]

Made this one and it's the best I have ever done.


Paulaner Hefe-Weizen

Paulaner Brauerei, Munich, Germany


Yield: (18.9 L)

Final gravity: 1.011-1.012

SRM 4-5
Original gravity: 1.053-1.054
IBU 10

5.4% alcohol by volume

Crush and steep in (1.9 L) (65.5°C) water for 20 minutes:

(113 g) German Munich malt

Strain the grain water into your brew pot. Sparge the grains with (1.9 L) water at (65.5°C). Add water to the brew pot for (5.7 L) total volume. Bring the water to a boil, remove the pot from the stove, and add:

(2.7 kg) wheat DME
(28 g) German Hallertau Hersbrucker @ 3% AA
(3 HBU) (bittering hop)




Add water until total volume in the brew pot is (9 L). Boil for 60 minutes, remove pot from the stove, and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain (18.9 L). When the wort temperature is under
(26.6°C), pitch your yeast.


1st choice: Wyeast's 3056 Bavarian wheat yeast
(Ferment at [20-22°C])
2nd choice: Wyeast's 3333 German wheat yeast
(Ferment at [20-22°C])

Ferment in the primary fermenter 5-7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete with:

(300 ml) wheat DME

[Rookie]

New book just arrived, has taken AGES, it's Radical Brewing by Randy Mosher, saw it recommended here and am not regretting the buy, fantastic book! Think i'm gonne try his recipe, modified to 15L. Just a quick question, he says to use tettnang hops but could you substitute hallertaur(mittlefrau) or sazz hops or a combination instead, I have 50g of each and don't want to be ordering another 100g of another hop...?

Use what you've got, hops are generally in the background in wheat beer. I go low IBUs of whatever hop I have on hand when brew a wheat.