my first wheat beer

[malc]

hiya all
while i've got the time off and still have my brewing hat on i thought i'd give this one a go tomorrow
this will be my first wheat beer.

Fermentable Colour lb: oz Grams Ratio
Wheat Malt Extract 8 EBC 3 lbs. 4.9 oz 1500 grams 50%
Dried Malt Extract Medium 35 EBC 3 lbs. 4.9 oz 1500 grams 50%

Hop Variety Type Alpha Time lb: oz grams Ratio
Hallertauer mittlefruh Whole 4.2 % 90 mins 0 lbs. 1.8 oz 50 grams 100%

Final Volume: 23 Litres
Original Gravity: 1.043
Final Gravity: 1.009
Alcohol Content: 4.4% ABV
Bitterness: 24 EBU
Colour: 28 EBC
white labs Hefeweizen WLP300

is the wheat malt pure wheat malt or a mix? have i got the % of dried malts correct or should it be all wheat malt? it's medium malt that i'm using as that is what i have in the cupboard, i know it looks very basic as i've read on here about adding orange peel and corriander seads but thought i'd try it without first then adjust it from there in future brews. what temp would this be happy fermenting at?

cheers

[dave-o]

50/50 is fine.

It would be better to use light extract if you can. It's subbing for pils malt.

50g of haller is quite a lot for a wiezen. They are usually lightly hopped.

[malc]

cheers Dave-o
would you say about 35g from the start of the boil and no more additions? i'll get some pale malt in the morning and use my medium malt for another brew i'm hoping to have a full stock of beer by december.

[dave-o]

Well a typical wiezen is 8-15IBU, so that's about 17-30g of your average Hallertauer M in a 23l brew.

It's your beer though, if you want more bitterness then go for it.

It's not traditional, but i like to put some "lemony" flavour hops in wiezens - something like Bobek or Liberty - perhaps 10-20g at 5 mins. Personal taste!

[malc]

cheers Dave-o

i'm looking to to make something like the real thing so any advise is very welcome, then any brews after that i will adjust to personal taste lemon sounds better than orange and corriander to me so will go for that idea for my first one.

what temp would you pitch at and then ferment at?

thanks
malc

[dave-o]

Anything 20-22ish should be good.

[malc]

all done and wrapped up in a quilt as it's quite cold i'm hoping the fermentation will hold the temp at around 22c.
had my first boil over as well i think it's a good job i boil on the drainer otherwise that could have been very messy.
but while i'm in the mood might get another on this weekend
any ideas on what i have planned?

i've ordered a copy of graham wheelers book on home brewing so i can have a look at how it should be done, although so far it's all been very drinkable

dark ale extract brew
Fermentable Colour lb: oz Grams Ratio
Crystal Malt 130 EBC 1 lbs. 8.6 oz 700 grams 20.6% 30 min steep
Chocolate Malt 1050 EBC 0 lbs. 7.0 oz 200 grams 5.9% 30 min steep
Dried Malt Extract Medium 35 EBC 4 lbs. 6.5 oz 2000 grams 58.8%
Wheat Malt Extract 8 EBC 1 lbs. 1.6 oz 500 grams 14.7%

Hop Variety Type Alpha Time lb: oz grams Ratio
Styrian Goldings Whole 3.2 % 10 mins 0 lbs. 0.4 oz 10 grams 3.2%
Golding Whole 4 % 30 mins 0 lbs. 1.1 oz 30 grams 25.6%
Challenger Whole 6 % 90 mins 0 lbs. 1.4 oz 40 grams 71.2%

Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.012
Alcohol Content: 4.2% ABV
Bitterness: 37 EBU
Colour: 130 EBC

[malc]

Omg i can't believe how much this one has taken off, i think it's my first problem brew, first of all it boiled over. now 24hrs in it's fermenting like mad bits swerling around inside the FV and escaping through the airlock.
can the yeast head be removed or do you have to leave it in place, not sure if the lid will say on at this rate

[dave-o]

Nothing wrong with a few lumps doing the old trampoline in the FV!

Leave the head, attach a blow off tube if you are really worried that it's going to escape.