Extract wheat beer help

[Tobys]

Hi all. Planning the next brew and thinking of attempting a wheat beer. Can anyone provide any guidance on recipes and method guidance, yeast type, etc. I'm using a boil on the stove method as unfortunately a boiler is a bit pricey for me at the moment. Thanks all!

[Swiller]

Here is a simple Hefe-Weizen recipe I did when I was into extract brewing it turned out very nice.
With wheat beers using the correct yeast is important for achieving the weizen flavour.


Yield: (19 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) 150°F (65.5°C) water for 20 minutes: (113 g) German Munich malt


90 min boil:-
(2.7 kg) wheat DME
(28 g) German Hallertau Hersbrucker @ 3% AA
(3 HBU) (bittering hop)


Yeast: White labs WLP 300 Hefweizen Ale or WLP 380


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

(300g) Wheat DME


Hope this is of some use to you.

J

[Tobys]

Many thanks for that. Would you use all the extract at the beginning of the boil? Also can you clarify what I'd do with the wheat dme for bottling? Add to a secondary vessel prior to bottling I guess? Thanks again...

[Swiller]

Hi Tobys

I used to use the Graham Wheeler method.

Get your water to about 40c then turn off the
heat and add the extract and the grains.
When it had dissolved turn heat back on
bring to the boil and add the hops.

As for the DME for bottling I used to dessove it
in 400ml of water bring to the boil then add it to
another fermenter when cool, then add the beer
then you are good to bottle.

[Tobys]

Thanks I'll give it a try...

[DaveyT]

Hello
If you want a bit more of an ale, you could try this recipe I got from Hop Back. It came out really well. I'm sure of precise measurements- Beer Engine could help with that. Apologies for the scrappy instructions, too. I can flesh things out if you're interested in brewing it.

You need
DME 50%
Wheat Malt Extract 40%
Crystal malt 10% (wheat crystal is good but not essential)

Use Styrian Goldings to bitter to 27 IBU. I used Aurora to great effect.
Then at the end of ghe boil turn off the heat and add 35g for a 23l brew length. (We can discuss this uf you're not doibg 23l.) Also add 10g of crushed coriander seeds. I put then in muslin so i could fish then out before fermenting to limit their effect.
Ferment with ale yeast.
Belter of a pint!

David

[SchemieRadge]

You've probably done your brew by now - but for the record I've had 3 goes at a weiss (1 kit and 2 extract) and the best out of the 3 was once I followed the advice to keep it simple and let the yeast do the talking.
Here it is if you're interested. It was just a 8L boil stove-top, diluted up to 17L at the end.

Recipe Specifications
--------------------------
Boil Size: 8.00 l
Post Boil Volume: 7.47 l
Batch Size (fermenter): 17.00 l
Bottling Volume: 15.49 l
Estimated OG: 1.053 SG
Estimated Color: 15.4 EBC
Estimated IBU: 9.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1500.00 g Coopers Wheat Liquid Extract (15.8 EBC) 1 50.0 %
31.00 g Hallertauer Hersbrucker [2.70 %] - Boil 60 mins 2 6.1 IBUs
1500.00 g Coopers Wheat Liquid Extract [Boil for 15 min] 3 50.0 %
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 4 -