| This is for making a 5 gallon batch. Based on my | | | | This is a 5 gallon batch |
| experience, the American wheat beer, or white beer, | | | | Based on my experience, the American wheat beer, |
| is very different than the true German Hefe-weizen. | | | | or white beer, is very different than the true German |
| The German wheat beer or Weissbier. Weissbire has | | | | Hefe-weizen. The German wheat beer or Weissbier. |
| a more pronounced profile of the clove | | | | Weissbire has a more pronounced profile of the clove |
| characteristics that come from the yeast. For my | | | | characteristics that come from the yeast. For my |
| American wheat beer I used the following ingredients. | | | | American wheat beer I used the following ingredients. |
| | | | |
| 1. 6 LBS. Wheat Malt (LME) | | | | 1. 6 LBS. Wheat Malt (LME) |
| 2. 1 LB. Wheat Grain, Crushed | | | | 2. 1 LB. Wheat Grain, Crushed |
| 3. 1/2 LB. Carapils Grain, Crushed | | | | 3. 1/2 LB. Carapils Grain, Crushed |
| 4. 1 Oz. Hallertau hops (bittering) | | | | 4. 1 Oz. Hallertau hops (bittering) |
| 5. 1 WYEST #3068 Weihenstephan (Smack-pack) | | | | 5. 1 WYEST #3068 Weihenstephan (Smak-pack) |
| 6. 3/4 cup priming sugar | | | | 6. 3/4 cup priming sugar |
| 7. 1 Muslin sack Tips: | | | | 7. 1 Muslin sack Tips: |
| - When ordering your grain it is better to have the | | | | - When ordering your grain it is better to have the |
| shop crush them because they have the right | | | | shop crush them because they have the right |
| equipment that will make the perfict crush. This is | | | | equipment that will make the perfect crush. This is |
| importaint to have a perfictly crushed grain because | | | | important to have a perfectly crushed grain because |
| if the crush is not done properly, you will end up | | | | if the crush is not done properly, you will end up |
| loosing flavor in the final product. | | | | loosing flavor in the final product. |
| - I recommend not using a hop sack because I use | | | | - I recommend not using a hop sack because I use |
| hop pelts and they will expand once introduced to | | | | hop pelts and they will expand once introduced to |
| the wort. This might cause some of the hops oils and | | | | the wort. This might cause some of the hops oils and |
| flavor to be trapped. I prefer to introduce my hops | | | | flavor to be trapped. I prefer to introduce my hops |
| directly into the wort and use a cauldron to strain | | | | directly into the wort and use a cauldron to strain |
| them out later. | | | | them out later. |
| - Do not use an aluminum pot for this recipe. You | | | | - Do not use an aluminum pot for this recipe. You |
| might get some bad off flavors. | | | | might get some bad off flavors. |
| DIRECTIONS | | | | DIRECTIONS |
| | | | |
| 1. Activate your "smack-pack" 24 hours before | | | | 1. Activate your "smack-pack" 24 hours before |
| starting your brew. If the package swells up the you | | | | starting your brew. If the package swells up the you |
| know you have good active yeast. If not, take it | | | | know you have good active yeast. If not, take it |
| back to the shop and exchange it for a new one. | | | | back to the shop and exchange it for a new one. |
| (This rarely happens but if it does, make sure you | | | | (This rarely happens but if it does, make sure you |
| have the good pack sit at room temperature for 24 | | | | have the good pack sit at room temperature for 24 |
| hours before steeping grains.) | | | | hours before steeping grains.) |
| 2. STEEP THE GRAINS- Place the crushed grains in a | | | | 2. STEEP THE GRAINS- Place the crushed grains in a |
| grain sack "Muslin sack". In a 3 gallon enamel pot, | | | | grain sack "Muslin sack". In a 3 gallon enamel pot, |
| bring 1 gallon of water to 170 degrees Fahrenheit | | | | bring 1 gallon of water to 170 degrees Fahrenheit |
| hold temperature between 165 and 170. If you go | | | | hold temperature between 165 and 170. If you go |
| above 170 you will get some weird off-flavors. Dip | | | | above 170 you will get some weird off-flavors. Dip |
| the grains like a tea bag into the water, then let sit in | | | | the grains like a tea bag into the water, then let sit in |
| the water for 30 minutes. Take the bag and let it | | | | the water for 30 minutes. Take the bag and let it |
| drain off some of the water into a heat resistant | | | | drain off some of the water into a heat resistant |
| bowl then put the runnings back into the pot. | | | | bowl then put the runnings back into the pot. |
| 3. BOIL THE WORT- Add the liquid malt extract to | | | | 3. BOIL THE WORT- Add the liquid malt extract to |
| the grain water and keep the heat low so that you | | | | the grain water and keep the heat low so that you |
| do not burn the extract. Be sure to stir the extract | | | | do not burn the extract. Be sure to stir the extract |
| until it is completely dissolved in the grain water. bring | | | | until it is completely dissolved in the grain water. bring |
| the mixture to a boil slowly. Once its boiling, add the | | | | the mixture to a boil slowly. Once its boiling, add the |
| hops and continue to boil 20 minutes. When 15 | | | | hops and continue to boil 20 minutes. When 15 |
| minutes are left in the boil, add your Whirlfloc Tablet | | | | minutes are left in the boil, add your Whirlfloc Tablet |
| (JUST ONE). Once the 15 minutes are up, remove | | | | (JUST ONE). Once the 15 minutes are up, remove |
| the wort from the heat and set the pot in a ice bath | | | | the wort from the heat and set the pot in a ice bath |
| or sink-full of cold water. (be sure not to contaminate | | | | or sink-full of cold water. (be sure not to contaminate |
| the wort with the cold sink water.) | | | | the wort with the cold sink water.) |
| 4. FERMENT- Prepare 2 gallons of cold water in a | | | | 4. FERMENT- Prepare 2 gallons of cold water in a |
| sanitized fermenter (plastic bucket or carboy). Add | | | | sanitized fermenter (plastic bucket or carboy). Add |
| the wort to the fermenter, after the wort is cold | | | | the wort to the fermenter, after the wort is cold |
| down some, dump the wort into the bucket of cold | | | | down some, dump the wort into the bucket of cold |
| water. Aerate the wort by dumping it from one | | | | water. Aerate the wort by dumping it from one |
| vessel to the other. be careful in this method of | | | | vessel to the other. be careful in this method of |
| aeration. The wort is vulnerable to air contaminants | | | | aeration. The wort is vulnerable to air contaminants |
| during this procedure. (I've never had a problem doing | | | | during this procedure. (I've never had a problem doing |
| it this way?) | | | | it this way?) |
| 5. add additional cold water to just over the 5 gallon | | | | 5. add additional cold water to just over the 5 gallon |
| mark on the bucket or in the carboy. Once the wort | | | | mark on the bucket or in the carboy. Once the wort |
| reaches 70 to 75 degrees Fahrenheit, pitch the yeast. | | | | reaches 70 to 75 degrees Fahrenheit, pitch the yeast. |
| (If you want more pronounced clove flavor like the | | | | (If you want more pronounced clove flavor like the |
| German beers, you will need to get the wort down | | | | German beers, you will need to get the wort down |
| to about 59 deg. Fahrenheit then pitch the yeast.) | | | | to about 59 deg. Fahrenheit then pitch the yeast.) |
| You can achieve this by putting you 2 gallons of cold | | | | You can achieve this by putting you 2 gallons of cold |
| water in the refrigerator overnight. | | | | water in the refrigerator overnight. |
| 6. Once you have pitched the yeast, check the | | | | 6. Once you have pitched the yeast, check the |
| gravity and write it down (should be around 1052) | | | | gravity and write it down (should be around 1052) |
| 7. Place the lid securely on the bucket and store in a | | | | 7. Place the lid securely on the bucket and store in a |
| tempered area that stays around 70 deg Fahrenheit. | | | | tempered area that stays around 70 deg Fahrenheit. |
| (Be sure to let it sit for 7 to 10 days. fermentation | | | | (Be sure to let it sit for 7 to 10 days. fermentation |
| will slow after 4 or 5 days, do not be fooled into | | | | will slow after 4 or 5 days, do not be fooled into |
| thinking it is done fermenting.) | | | | thinking it is done fermenting.) |
| 8. BOTTLE- get 48 sanitized 12 oz. bottles. Make up | | | | 8. BOTTLE- get 48 sanitized 12 oz. bottles. Make up |
| the sugar by adding 3/4 cup of priming sugar to 1/2 | | | | the sugar by adding 3/4 cup of priming sugar to 1/2 |
| cup of water and stir until it is dissolved. Introduce it | | | | cup of water and stir until it is dissolved. Introduce it |
| to the bottling bucket then start syphoning your | | | | to the bottling bucket then start syphoning your |
| fermented beer into the bucket. | | | | fermented beer into the bucket. |
| 9. Allow bottled beer to condition for 2 weeks. | | | | 9. Allow bottled beer to condition for 2 weeks. |
| Enjoy... | | | | Enjoy. |
