Traditional Bavarian Wheat Beer
Source: Lynn Vangsnes
Recipe added: 02/01/99
I have been skeptical about the liquid yeast. Although I did not make a starter with this batch, I always do now. The amount of yeast in the Wyeast smakpak is very small, and is necessary to increase the poplulation significantly before pitching; otherwise, it is very slow to start. This beer has a nice head, and retains it well.
Recipe type: Extract
Batch Size: 5 gals
Starting Gravity: oops
Finishing Gravity: oops
Time in Boil: 1 hr
Primary Fermentation: 1 week @ 66 deg
Secondary Fermentation: 1 week @ 66 deg
Additional Fermentation: two weeks in bottle
- 1 can (4lbs) Muntons wheatbeer extract
- 3 lbs wiezen; malted barley and wheat
- 2 oz Hallertauer hops
- 1 oz Cascade (aroma)
- Weihenstephan yeast
- 3/4 C priming sugar
- 1/2 t Irish moss
Bring 1.5 gals water to boiling, add extracts, return to boiling. At 15 min add 1 oz Hallertauer; at 30 min, add 1 oz Halletauer, at 50 min add Irish moss, at 55 min, add Cascade. Next batch, I will leave out the Cascade hops altoghter as this beer is supposed to smell clovey and banana-like. Ferment 1 week in primarty (glass), and 1 week in secondary (glass), bottle with corn sugar, and wait 2 weeks.
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