wheat beer, weizen, extract
Source: Bob Campbell (firstname.lastname@example.org),
I've done 2 100% wheat batches, and just brewed two more, with a recipe
along the lines of this one.
- 6# can of Irek's Unhopped (orange print on label)
- 1# Crystal barley Malt 20 lov (for steeping until boil)
- 1# Wheat malt (also for steeping)
- 1.5 - 2 oz Hallertauer Hops - I'm not a big hop fan, and this comes
out lightly hopped. 1 oz boiling, .5 - 1
oz for finishing
- 1/2 to 1 pound honey (completely optional)
- Wyeast Bavarian wheat or German wheat yeast
For one I also added 5.5# frozen raspberries, though that started out
almost like raspberry soda, it mellowed well, though a bit tart.
I also use honey for priming instead of afterburner corn sugar.
Steep the grains in a couple gallons of water over high temp. Strain
out just before it starts to boil. Add the Ireks and boil hops (and honey)
boil for an hour, add finishing hops last <10 minutes.
I also use the Wyeast Barvarian Wheat (don't recall the #). It adds the
clove/banana flavor, but not too much, since its a mix of 2 strains.
There's a couple other Wyeast wheat strains, that vary in strength
of clove/banana flavor, the German (#3333) leaning away from the clove
With the above recipe, and using the Barvarian Wheat, my first batch
was compared favorably by a friend to Spaten Hefeweisen, though I
was a bit more critical of it ;).
Also, if you use the Wyeast, make a starter.