Hillbilly Hefe Weizen
Source: Greg Henley
Recipe added: 07/24/98
Very simple Bavarian style wheat beer. If you wish to have more of a bannana/clove flavor use Wyeast #3068 Weihenstephan yeast.
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
- 6 lbs. Alexsander's Wheat Malt Extract
- 1/2 lb. Malted White Wheat
- 2 oz. Hallertauer Hop Pellets
- 1 Pkg. Wyeast #3056 (Bavarian Wheat)
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.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.