Source: john andrews
Recipe added: 05/31/01
This is a great tasting Hefeweizen that's a snap to make. The honey ups the alcohol only slightly and adds very nice flavor overtones. Enjoy!
Recipe type: Extract
Batch Size: 5 gallons
Time in Boil: 1 hr
Primary Fermentation: 14 days
Secondary Fermentation: none
- 1/4 lb. toasted malt
- 6 lbs. wheat malt extract(at least 60% wheat)
- 1 lb. clover honey
- 1 oz. Hallertau hops
- 1 tsp. Irish moss
- 1 tube White Labs Hefeweizen liquid yeast
- 1 c. corn sugar
Steep the toasted malt in half a brewing pot of water until just before the boiling point and remove. Add the malt extract and honey. 10 minutes after the boil begins, add the hops, and continue to boil for 50 minutes more. Add the Irish moss 15 minutes before the end of the boil. When cool, pour the wort in the fermenter, and top up with cold water to the 5-gallon point. Pitch the yeast and stir well, then cover and attach airlock. Allow to ferment at ale temperatures for two weeks. At this point, make a solution of the corn sugar with two cups of water and boil for 10 minutes. When cool, add it to a bottling bucket, and siphon the beer into the bucket. Gently stir to distibute the sugar solution, and bottle. Leave bottles at fermentation temperature for two weeks, then store at a cooler temperature for 2-3 weeks before drinking. Serve chilled.
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