Recipe added: 06/19/00
What an awesome summer beer!! Honey addition late leaves the aromatics intact and makes for a very quenching beer. I have bottled this beer in the past and its drinkable 2 weeks into the botttle, but I just kegged a batch and I am drinking now after only 3 days force carbonation. Final result is a somewhat sweet wheat beer, nicely cloudy form the suspended yeast. This one is a little more hoppy than some American Wheat recipes, but the use of Tettnanger instead of Hallertau lends a nice change. Try it and I think you will make it many times more!!!
Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.057
Finishing Gravity: 1.012
Time in Boil: 1 hr 15 min
Primary Fermentation: 10-14 days
Secondary Fermentation: optional
- 6 lbs Dry Wheat Extract
- 2 oz Tettnanger
- 1/2 oz Cascade
- 1/2 lb Light Munich
- 4 oz 20lvb Crystal Malt
- 8oz Hiney
- Juice 1 Lemon
- White Labs American Hefeweizen Yeast
1 Hr 15 minute boil. Boil Tettnangers the whole biol and add Honey and Cascades at last 5 m inutes to knock out, followed by lemon juice at knock out. Ferment @ about 70F. Primary should go about 10-14 days, check your hydrometer.
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