This is a 10L single can kit that requires no extra fermentables, but does contain a small tea bag of grains and another one with some Hallertauer Hersbrucker hop pellets. You also get a proper sachet of branded Mauribrew Weiss yeast.
The whole range of 16 Beers of the World kits are designed for the Brupaks BRUBOX system, but that looks quite a faff and there is no reason why they cannot be fermented in a normal FV and then bottled of mini-kegged.
This is what you get -
1 x 1.5Kg Tin of Malt Extract (55% Wheat & 45% Barley)
1 x Hop 'Tea Bag' containing Hallertauer Hersbrucker pellets
1 x Grain 'Tea Bag' containing some very pale Grains?
1 x 12.5g Sachet of Mauribrew Weiss dried yeast
You also get some fairly comprehensive instructions, but these are geared towards the BRUBOX system, so you just have to pluck what you need from the Brewing Method part.
'Place the bag of grains in a saucepan and cover with 1 litre of water, bring to the boil then turn off the heat and leave to steep for 15mins'.
While the grains were steeping I put the extract into the FV and then once the 15mins was up, I used the hot wort to rinse the extract tin out.
'Add a further 500ml (I used 750ml) of water to the saucepan with the grain bag, bring to the boil then turn off the heat and then leave to steep for a further 10mins. Now remove the grain bag, replacing it with the hops. Boil this for 15mins then remove the hop bag and add the hot hopped wort to the FV'.
While all of this was going on, I set about rehydrating the dried yeast. I put 100ml of boiled / cold water into a pyrex jug so it measured 30C, now I added the dried yeast and covered with clingfilm and left it for about 45mins as I got interupted by dinner!
http://www.maurivin.com/media/99.pdf .........takes a few seconds to load!
After topping up the FV to 10L the wort was sitting at 22C and the OG was 1.046. The reydrated yeast was down to 26C, so I laddled about 400ml of wort from the FV into the jug and yeast the temp was now just under 23C, so I pitched the lot back into the FV and gave it a stir and then popped it into my Brewfridge with the ambient temp set to 24C.
They suggest fermenting between 20C-25C to gain the authentic Wheat Beer estery flavours!
This is how it looks this morning about 10 hours after pitching the yeast
MB
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