Hillbilly Hefe Weizen

Source: Greg Henley
Recipe added: 07/24/98
Email: henley@alaska.net

Very simple Bavarian style wheat beer. If you wish to have more of a bannana/clove flavor use Wyeast #3068 Weihenstephan yeast.

Specifics

Recipe type: Extract
Batch Size: 5 U.S. gallons
Starting Gravity: 1.036
Finishing Gravity: 1.010
Time in Boil: 60 minutes
Primary Fermentation: 7 days in glass
Secondary Fermentation: 7 days in glass
Additional Fermentation: bottle conditioned 7 days

Ingredients:

6 lbs. Alexsander's Wheat Malt Extract
1/2 lb. Malted White Wheat
2 oz. Hallertauer Hop Pellets
1 Pkg. Wyeast #3056 (Bavarian Wheat)

Procedure:

Steep wheat malt in 2.5 gallons of 160 degree water for 30 minutes. Add wheat malt extract and 1 oz. of Hallertauer hops and boil for 60 minutes. After 55 minutes of boiling add 1 oz. for Hallertauer hops. Cool wort and add to fermentor with cold water to make 5 gallons. When wort cools pitch yeast. (Make a yeast starter with 1/3 cup DME and 1 pint water. After fermentation is complete bottle with 3/4 cup corn sugar.

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