Simple Wheat Beer
wheat beer, weizen, weissbier, extract
Source: Jon Binkley (firstname.lastname@example.org)
If you want a Bavarian style wheat beer (Weizen), you need to use a
special strain of yeast called Saccaromyces delbruekii; the only
commercially available form this comes in is liquid culture.
Impress your friends with what an authentic tasting Bavarian Weizen
If you still refuse to use liquid yeast, I'd suggest going with more
finishing hops---maybe 3 additions of 1/2 oz. each, 15, 10, and 5
minutes boil time. Wheat malt has very little intrinsic flavor---Weizen
gets most of it's flavor from the yeast. If you use a standard ale
yeast, plus the low hopping rate traditionally used for weizens, then
you'll get a pretty tasteless beer (like the worthless wheat beers most
American brewpubs and microbreweries sell).
- 2 cans, Alexanders wheat malt extract
- 1 ounce, Hallertauer hops (boil 60 minutes)
- 1/2 teaspoon, Irish moss (15 minute boil)
- 1/4 ounce, Hallertauer (10 minute boil)
- Wyeast #3056 Bavarian wheat yeast
- 3/4 cup, corn sugar to prime
Boil extract and hops. Add hops and Irish moss as noted in ingredients
section above. Dump in fermenter with enough cold water to make 5
gallons. Pitch yeast.