Simple Wheat Beer

Classification: wheat beer, weizen, weissbier, extract

Source: Jon Binkley (binkley@boulder.colorado.edu) rec.crafts.brewing, 6/17/92

If you want a Bavarian style wheat beer (Weizen), you need to use a special strain of yeast called Saccaromyces delbruekii; the only commercially available form this comes in is liquid culture.
Impress your friends with what an authentic tasting Bavarian Weizen you've brewed.

If you still refuse to use liquid yeast, I'd suggest going with more finishing hops---maybe 3 additions of 1/2 oz. each, 15, 10, and 5 minutes boil time. Wheat malt has very little intrinsic flavor---Weizen gets most of it's flavor from the yeast. If you use a standard ale yeast, plus the low hopping rate traditionally used for weizens, then you'll get a pretty tasteless beer (like the worthless wheat beers most American brewpubs and microbreweries sell).

Ingredients:

2 cans, Alexanders wheat malt extract
1 ounce, Hallertauer hops (boil 60 minutes)
1/2 teaspoon, Irish moss (15 minute boil)
1/4 ounce, Hallertauer (10 minute boil)
Wyeast #3056 Bavarian wheat yeast
3/4 cup, corn sugar to prime

Procedure:

Boil extract and hops. Add hops and Irish moss as noted in ingredients section above. Dump in fermenter with enough cold water to make 5 gallons. Pitch yeast.