Wheat Beer

[Fast_Eddy]

BJCP Style Guidelines

15a: Weizen/Weissbier
15b: Dunkelweizen
15c: Weizenbock
15d: Roeggenbier (German Rye Beer)

http://www.bjcp.org/styles04/Category15.html

[Fast_Eddy]

Eddy's Wee-Wee Wheat

Recipe Specifics
----------------
Anticipated OG: 1.053 Plato: 13.03
Anticipated IBU: 23.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
47.1 4.00 lbs. Pilsener Germany 1.038 2
47.1 4.00 lbs. White Wheat Belgium 1.040 3
5.9 0.50 lbs. CaraPils America 1.035 10

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Mt. Hood Whole 5.30 23.4 60 min.

Yeast
-----
WYeast 3068 Weihenstephan Weizen

Mash Schedule
-------------
Mash Type: Single Step

60 minutes @ 152 F

When I make a hefe here's what it is. It's a big crowd pleaser.

[Sunriver]

5.75 Lbs wheat DME
6 oz 65L German crystal
4 oz Vienne malt
2 oz honey malt

1 oz Hallertau
German wheat yeast

60 min Hallertau

Ver good lawnmower beer

[BREWERDLUX]

Here is a brief rundown of my last Hefe Weizen. I have made this brew every spring for the past 5 years and it always turns out nice.

10 gallon all-grain version

10.5 lbs. weyermans light wheat
7 lbs. Breiss 2-row malt
1/2 lb. Breiss Dextrin malt
1/4 lb. Crystal 60

I hop with either Haullertau or Tettnanger. Approx. 14 ibu's.

I use WLP300 Hefe Weizen yeast.
I ferment the first three days at 68 degrees and then drop it to 65 for the rest of the primary.

[spencer]

Extract Recipe:
Lemon Lingerie (your female guests / spouse will love this beer)

6 lbs Wheat Liquid Malt Extract (60% wheat / 40% barley)

1 oz Cascade 5.9% @ boil
½ oz Cascade @ 30 minutes
About 10 Cascade pellets @ 55 minutes
(60 minute boil total)

White Labs American Hefeweizen Yeast (WLP 320)

Ferment at 68 degrees

Add the zest of 2 organic lemons when transferring from the primary to the secondary. The way I do this: Start with ORGANIC lemons; you don’t want a bunch of wax in your beer. Wash lemons, then steam them for about 5 minutes to help sterilize. Wear clean rubber gloves to handle / zest the lemons from here. Use a fine zester to take off the first layer of the lemon. Don’t get too aggressive; a little zest goes a long way, and you don’t want any juice – just the yellow skin. Put the zest into the empty secondary & transfer beer on top of it. Give it at least a week in the secondary.

No need to add a lemon when you serve; the zest adds a nice lemon flavor to the beer without the acidic lemon juice. Great summer beer, and, like I said, woman do back flips for this stuff…

Variation: Use only one lemon for, obviously, less lemon flavor.

[Chubber]

Originally posted by Beer Garden
Spencer, Chubber,

Did you steep any grains with this or did you just bring the water to a boil and add the Extract and boil hops?

And Chubber, how did zesting the lemons work out?

Thanks,

BG


Sorry, I used the recipe exactly as listed above except that I used a Belgian Wheat yeast, non-flocculating, so I will get suspended yeast and some fruity flavors as well. An American Ale yeast would get a cleaner taste, whichever you prefer.

I gave it a taste test a couple of days ago when i racked to the keg. Very lemony. You may want to use only one lemon and taste it when it comes out of the secondary on the way to the keg. If it isn't lemony enough, put a few large zests in the keg to boost it up. They mostly float.

Zesting works well if you have a really sharp potato peeler. Take small swipes and try not to take up any white pith. I scraped some off with a paring knife if I got it on there.

Once it carbonates a little in the keg Ill have to see how it goes. Ill report back.

[shirteesdotnet]

Speaking about the german rye beer.. im curious if it is anything like the rye tasting "kvass" I drank while in Russia. Thats sort of a soda pop like drink there that tastes like rye bread... I think it has 2% alc or something low like that. Kids drink it!

[Chubber]

Been drinking my Lemon Lingere now. It is mighty tasty. I thought that the 2 lemons zest was too strong, and it was for the first week or so, but then it has mellowed out quite a bit and it is now the second flavor you pick up, after the wheaty esters. Needs a good dose of carbonation in order to really carry the flavors on the palette.

This is a great beer. I made mine with the German Wheat yeast, so there is plenty of Hefe floating around the glass, and the layers of flavor from that are just mixed with the lemon.

[spencer]

Hello again. I’ve been out of the mix for a while, but I’m glad to hear that the Lemon Lingerie is a hit. To answer a few questions and comment on a few comments:
• Lime seems a little much – I agree to stick with the lemons. Maybe work the lime into a Corona clone or something…
• No grains in this recipe. Extract only. You should be able to pull this one off for under $30 out the door. I do, however, get the extract in there before a boil. 150-degree water is usually when I add the extract. Any hotter & you could be burnt by splashing water.
• Sounds like some of you are using big pieces of lemon – cool! I have a very nice zester that was a gift from Japan, but any fine grater should do the trick. My zest comes out like moist parmesan cheese, rather than chunks from a knife. Two lemons produce less than teaspoon of zest. Remember, all you want is the very first layer. When you are done zesting a lemon, you should have a softer lemon left over, not a ruined piece of fruit. ORGANIC is key here to avoid the wax.
• I agree on the carbonation. Lots of carbonation brings out the lemon in the beer. WLP320 has a lot of citrus anyway, but I really like the lemon in the nose – especially on a hot summer day.
• As far as variations on the yeast, I have had the best luck with WLP320. The others I have tried came out too dark. I like the golden, hazy look of a good hefe…
• I have been using hop cones or plugs lately, and I just brewed this one again (from memory! – not like it is hard, but beer from memory is pretty cool!) and used plugs. I am a big fan of hops, and I stepped-up the dosage on this one, so we’ll see…
• Finally – I’m really glad the name has stuck. Any homebrewer would really appreciate the fun about 10 of us had sitting around a table drinking the brew trying to name it. I was long gone when my buddies pounded on my bedroom door with the “perfect” name at some dreadful hour.

[BrewDog]

Got bored today. Wanted to brew, had no time to do an AG batch, so I threw this extract batch together inside the LHBS. Let me know what you guys think of this slightly over-hopped and slightly over-big honey wheat.

[Gotta say the honey had one hell of a strong aroma after the boil was done.]

I'm pretty psyched about this one, considering I threw it together inside the LHBS without any reference.

04-30-2006 Orange Blossom Special

A ProMash Brewing Session Report
--------------------------------

Recipe: Orange Blossom Special

BJCP Style and Style Guidelines
-------------------------------

06-C American-style Ale, American Wheat

Min OG: 1.030 Max OG: 1.050
Min IBU: 12 Max IBU: 17
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Extract (Lbs): 7.50
Anticipated OG: 1.057 Plato: 14.14
Anticipated SRM: 6.4
Anticipated IBU: 19.1
Wort Boil Time: 60 Minutes

Actual OG: 1.057 Plato: 14.14
Actual FG: 1.012 Plato: 3.07

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
40.0 3.00 lbs. Briess DME- Weizen America 1.046 8
40.0 3.00 lbs. Orange Blossom Honey Generic 1.040 0
13.3 1.00 lbs. Cooper's DME - Light Cooper's 1.046 3
6.7 0.50 lbs. Crystal 10L America 1.035 10

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Pellet 4.20 12.1 60 min.
1.00 oz. Hallertauer Pellet 3.77 6.0 30 min.
1.00 oz. Czech Saaz Pellet 3.30 1.0 15 min.
1.00 oz. Czech Saaz Pellet 3.30 0.0 5 min.

Yeast
-----
White Labs WLP320 American Hefeweizen Ale

Notes
-----
3/4 cup Malto-Dextrin powder in the beginning of the boil
Add Honey with 10 mins left in boil

[Otis_The_Drunk]

Slightly over on both the OG abd the IBUs but not to worry, the recipe looks yummy.

[BrewDog]

I just wanted to mention that my neighbors (and their wives) all raved over the orange blossom braggot. I agree with them that this is one tasty beer. The hefe yeast and the orange blossom honey really complement each other to make a nice, light, great tasting braggot.

Next time I'm gonna formulate it as an AG batch and add about a lb of CaraPils for a little more body.

[BrewDog]

Yesterday I brewed the AG Version of the Orange Blossom Honey Hefeweizen. CampAJohn stopped by. I was running late, and he had to leave for a while, but he stayed and helped with some of the pre-brew setup and then came back later on just after I had added my bittering addition. It was a long brew day.
(Thanks for the help, John!)

Malt:
4.50 lbs. Wheat Malt
3.00 lbs. Pale 2 Row
3.00 lbs. Orange Blossom Honey (added at flameout)
1.00 lbs. CaraPils
0.50 lbs. Crystal 10L


Hops:
1.00 oz. Hallertauer Pellet 4.20 60 min.
1.00 oz. Hallertauer Pellet 4.20 30 min.
1.00 oz. Czech Saaz Pellet 3.60 15 min.
1.00 oz. Czech Saaz Pellet 3.60 0 min.

Yeast
White Labs WLP320 American Hefeweizen Ale

Mash:
Dough in 8 qts at 132F to hit 122F protein rest for 15
min. Then infused to 152 for 45 mins.

Other/Misc:
I added a whirlfloc tab at 15 mins. I know weizens aren't supposed to be clear, but I wanted this one to be a bit clearer than the prior version.

Session notes:
I missed my efficiency badly again on this batch (2nd batch in a row). It should have been a lot higher OG. (I sparged way too fast, and only measured a 59% efficiency going into the brewpot) I then did a very small batch sparge to get some more of the sugars that were still in the mash. The extra batch sparge ended up bringing my efficiency to 66% -- better than it was but far below what I am usually used to getting. At least this time, I knew in advance how much extra time would be needed to boil down the extra wort. I held off and waited off my bittering addition until that extra time had passed. Given that adjustment, I at least managed to nail the boil volume this time.

Sigh. That year off from brewing has me way off of hitting my volume and efficiency targets. I guess the answer to this is more practice..... Ok, twist my arm...

[larin1477]

A new one Im thinking of

Peachy Wheat

4lbs 2 row
4lbs wheat
1lb vienna

1oz Hallertau (60)
1oz Styrian Goldings (15)

plan on racking over peach puree in secondary

5 gallon batch
SG 1.050
IBU's 23.6
SRM 3.8

[Mount Isaac]

Originally posted by BrewDog
Got bored today. Wanted to brew, had no time to do an AG batch, so I threw this extract batch together inside the LHBS. Let me know what you guys think of this slightly over-hopped and slightly over-big honey wheat.

[Gotta say the honey had one hell of a strong aroma after the boil was done.]

I'm pretty psyched about this one, considering I threw it together inside the LHBS without any reference.

04-30-2006 Orange Blossom Special



First post here on the RB forums, been lurking for about a month or two now...

BrewDog, I really liked the look of this recipe, and decided to use brew it after enjoying some Shiner Hefe with a few friends on one of the first really hot summer days here in Houston.

This was my 6th brew, and my 1st Hefe/braggot.

I altered it just a bit, as follows.

Malts:
3lbs Munton's Wheat DME
1lb Munton's Extra Light DME
3lbs Wildflower Blossom Honey
12oz CaraPils 8*L

Hops:
1.00 oz Hallertauer 4.0 AA 60 min
1.00 oz Hallertauer 4.0 AA 30 min
1.00 oz Czech Saaz 3.2 AA 15 min
1.00 oz Czech Saaz 3.2 AA 5 min

All else (yeast, malto-dextrin, honey addition, etc) stayed the same.

Brewed 5/19/07 and STILL bubbling/holding krausen

This will be bottled after secondary and enjoyed throughout the summer as it matures.

[cbtrtbum]

spencer, thanks for the recipe. Lemon Lengiere is going to be one of my next two batches. (along with a Celis White clone.) Just ordered the ingredients a few moments ago for both. Ill let you know how it turns out. By the way, what was the final verdict on how many lemons to zest. Did you end up thinking 2 was good, or do you now use one? Thanks again!! Peace,Chris

[HarkJohnny]

I'm brewing some Fast Eddy Wee Wee Wheat this weekend!

[update]
well that was two weeks ago and even though my efficiency sucked and I had to adjust to make 7 gallons (instead of 10) I hit OG perfectly pitched with SafAle 05 (US-56) to make an american wheat. I used .25oz each of some leftover cascade and centennial hops at 15mins and flameout for some aroma. turned out pretty good.

[BrewDog]

Mount Isaac-

Welcome to the site- I think you'll really like that recipe. I did and just brewed up the AG version of it 2 weeks ago. I'll be transferring to secondary tomorrow.

Let me know how it turns out.

[johnkarlis]

Originally posted by spencer
Extract Recipe:
Lemon Lingerie (your female guests / spouse will love this beer)

6 lbs Wheat Liquid Malt Extract (60% wheat / 40% barley)

1 oz Cascade 5.9% @ boil
½ oz Cascade @ 30 minutes
About 10 Cascade pellets @ 55 minutes
(60 minute boil total)

White Labs American Hefeweizen Yeast (WLP 320)

Ferment at 68 degrees




Spencer, I just ordered all the ingredients for your Lemon Lingerie. Was looking for a good wife beer and this looks to be just the ticket! Thanks for posting, and will let you know how she likes it.

[Harrington]

Hello,

What did the ABV turn out to be for the Lemon Lingerie and the Orange Blossom? Both look awesome...

[Chubber]

The Lemon Lingerie came up about 4.75%. It had enough OG to hit 5%, but it terminated a little early for me due to temp stress. I know more now, I could probably get a cleaner ferment out of it.

[BrewDog]

I did the AG version of the Orange Blossom recently. It had an OG of 1.066 and an FG of 1.011 for an ABV of 7.24%.

It doesn't taste that high, though. Women seem to love that beer.

[Harrington]

I did the AG version of the Orange Blossom recently. It had an OG of 1.066 and an FG of 1.011 for an ABV of 7.24%.

It doesn't taste that high, though. Women seem to love that beer.


If I weren't married, I'd love that the women love the 7.24% beer....

I think I'll have to make both of them....

[Harrington]

Add the zest of 2 organic lemons when transferring from the primary to the secondary. The way I do this: Start with ORGANIC lemons; you don’t want a bunch of wax in your beer. Wash lemons, then steam them for about 5 minutes to help sterilize.

Do ya think using those new ziplock veggie steamer bags will do the trick?? Tomorrow will be the end of the 1st week in the primary, and am going to rack to secondary...

[cecil_spivey]

I don't mean to hijack the thread, but I'd like to bounce this off you guys. I stay pretty busy and I don't get to brew very often. I make big batches and have to make them count. Anyway, I had a flop recently...brewed a hefeweizen with extract that was obviously past its prime. It turned out way too dark and tasted off. I was so bummed, and I threatened to throw out the rest of the extract. But instead I kept it in the freezer just in case.

Well, now it's been about three months since I brewed, and my next one on deck is my first AG brew, but I don't have my equipment ready yet. I'm really jonesin' to brew but I'm stuck. So temptation gets the better of me. I said "what the heck", and I got out the questionable extract and some other ingredients I had around, and I threw this batch together. It's about to come out of the primary, and I can't wait to try it. But I don't even know what to call it.
Well, here it is:

(10 gal)
10-12# Munton's Wheat LME
2.5# Munton's Light DME
1# Caramunich (Durst, I think, maybe Weyermann)
.5# Chocolate Wheat
.5# Briess Chocolate
(& I meant to add some Carawheat, but I don't know where it ended up)

1 oz Cascade 6.9% ---60 min
1 oz Brewer's Gold 7.7% ---60 min

split into 2 carboys, one got Wyeast 3068 Weih. Weizen, the other got Danstar Nottingham

...OK, so there you have it, some kind of wheat beer. What is it? Wheat porter, Wheat Brown? A really loose interpetation of Dunkelweizen? I really don't know! But i know it'll be good! Ok, well, it may taste like armpit, I don't know. I figured the darkness won't matter for this one, and the roasted grains will hopefully downplay the extract twang...maybe? Well it's gotta taste better than that wide-miss-hefe. Man, I telluwhat, it was hard to get thru 15 gallons of that stuff. :(

Oh, well, here's hopin'!

[Dangerous Beans]

It looks closest to a brown porter or a brown ale. Chocolate malts and crystal, with only bittering hops.
You could always call it a "fail ale", because it fails to get in any style categories.
It sounds interesting, I might try an all grain or partial version in a while.

[cecil_spivey]

Thanks for the good word, DB, although until I try a sample I'm gonna try to avoid the word "fail".;) It really doesn't seem to fall into a category, but today I found a clone recipe for Wit Black, and that seems similar. Has anybody ever tried that one? Care to testify?

By the way, I'm gonna consult the hydrometer tonight, and if it's down below 1.012 I'm gonna keg it. When I try the sample I'll report back. I've got my fingers crossed.

Oh, yeah, and I remembered, I used Carafa I Dehusked and Choc Wheat, no chocolate. I've never used either, so I'm REALLY flyin' by the seat of my pants! What a rush!

[cecil_spivey]

Well, while my "Dark Enigma Ale" was finishing out I got busy. Just kegged it yesterday. And, yes, it's a bit of a disappointment, though not an entirely unexpected one. I had trouble chilling it down with my 70-degree tap water...go figure, huh? I have plans to build an elevated chill water tank to feed ice water through my chillzilla, but haven't done it yet. Anyway, my wort came out somewhere in the 90s, and I pitched the yeast anyway. Yeah, you guessed it...Day 2, big blowoff in carboy #1... Day 3, BIG blowoff in carboy #2. So it fermented a little warm. Summer in SW Arkansas is a drag. :(

The one with the Nottingham yeast turned out kinda funky and tart, but maybe it'll mellow after a while in the keg...we'll see. The one with the Wyeast 3068 is better...maybe it's more forgiving of warm temps.

On the bright side, the beer has some nice nutty, chocolaty notes and a really pretty tan head. Hopefully a little age will bring it around.

[Trashman]

I wanted to make a wheat with a little caramel flavor to it, this is what I was thinking:

6.6 lbs wheat LME
.5 lb crystal 60L
1 oz tettnang 60 min (4.4%)
Wyeast 3056

Thoughts or suggestions?

[steveh]

Thoughts or suggestions?

Just me, but I think you have too much wheat malt. Those more skilled will tell us why this won't work well, but most Weizens are at least 60-40% wheat to barley.

S.

[Trashman]

Just me, but I think you have too much wheat malt. Those more skilled will tell us why this won't work well, but most Weizens are at least 60-40% wheat to barley.

S.

the LME I use is 65% wheat 35% barley

[steveh]

the LME I use is 65% wheat 35% barley

I'm no mathematician, does half a pound of crystal top the balance to 60-40?

S.

[Trashman]

I don't know, but when I make wheat beers the LME is all I use and they turn out pretty good.

[beerking]

Steve, the LME is mixed wheat amd barley. The crystal would be a specialty grain, not making any real impact on the wheat-barley balance.

You might consider using Munich malt instead of crystal. It is more traditional, and will contribute some melanoidin character in addition to a little sweetness.

[markaberrant]

I wanted to make a wheat with a little caramel flavor to it, this is what I was thinking:

6.6 lbs wheat LME
.5 lb crystal 60L
1 oz tettnang 60 min (4.4%)
Wyeast 3056

Thoughts or suggestions?

My first hefe was very similar, except I used 1 lb of carawheat. At the time, I had read how specialty grains makes extract taste better, so I used them in EVERY batch. I thought it was pretty good at the time, but don't think I'd ever do it again. A hefe should have some maltiness and body, but a lot of crystal is not really appropriate.

I brewed a hefe about 3 weeks ago:

5.5 gallons

5lbs wheat malt
4.5lbs domestic 2-row
.25lb melanoidin
.25lb caramunich
mash 150F for 60 minutes

90 minute boil
.25oz sterling @ 60
.5oz sterling @ 15

Wyeast 3068 (very fresh pack, no starter)
pitched and fermented at 62F for about 10 days, then bottled

1.047 OG
1.012 FG

Without a doubt, this is the best hefe I've ever made.

[steveh]

The crystal would be a specialty grain, not making any real impact on the wheat-barley balance.

That's exactly why I was questioning it, but if that LME has been used with success in the past, why not continue on I suppose.

S.

[BrewDog]

I definitely suggest Wyeast 3068 instead for that authentic Bavarian Hefeweizen flavor. 3068 is by far the best German Hefe yeast out there hands down.

On the grain, I'd consider doing it here as 8 oz of Weyermann's CaraMunich 57L instead of 8 oz Crystal 60. Its not a lot of caramel malt so it won't be all that sweet, but it's got a better flavor than Crystal 60 (IMO). I'd bet Otis will agree.

My .02-

[Trashman]

I haven't used munich or caramunich before, will they give the caramel flavor I'm after? I'm not looking to make a traditional hefe, I've had them, love them, but I want to do something a little different. That's one of the great things about this hobby, you can basically do or make whatever you want.

[beerking]

You will get a malty, melanoidin sweetness, which is different from caramle/crystal, and IMHO better.

[BrewDog]

He's gonna have to be careful enough with his steep that it's a mash.

[BrewDog]

Yes, I do think the caramunich will give you the caramel you are after.

[Trashman]

Ok, so from the advice provided this is what I'm looking at:

6.6 lbs wheat LME
.5 lb caramunich
1 oz tettnang 60 min (4.4%)
Wyeast 3056

Do you think that'll balance well or should there be another hop addition? I'm not really going for a sweet beer I just thought that a little caramel flavor in a hefe would be good.

[BrewDog]

Nice except use Wyeast 3068 instead of 3056. This will be a VERY nice Dunkelweizen.

[beerbreath]

He's gonna have to be careful enough with his steep that it's a mash.

BD, what is meant by that? Are you referring to time/temp for steeping? This looks like a very nice recipe to me, only because you all seem to endorse it and my wife likes dunkelweizen, so I'd like to hijack it sometime soon. But I want to do it right. Thanks for your input.
Additional question: I have some 3333 yeast on hand. Can I use that in place of the 3068 or will I get a significantly different character?

[Mill Rat]

A mash does more than soak sugars out of the grain. It actually puts sugar into the grain by causing the enzymes already in the grain to convert the starches in the grain into sugars. At soil temperatures these enzymes slowly convert the starch into sugars to feed the germinating plant. We dunk the grain in hot water so the enzymes work at warp speed and a process that would take a week is over in a half hour. The key to mashing is to hold the malted and milled grain and hot water mixture at a specific temperature (~150-155 F) for long enough (1/2 hour or a little longer) until all the starch has become sugar. I could write a whole treatise here, but since others (e.g., Miller, Papazian) have done so I direct you to their fine reference works.

Anyway, specialty grains like crystal and dark roasts are already converted to all sugar, so those don't need to be mashed, only steeped. Munich malt, as well as other base malts like pilsen, vienna, english pale ale, etc., do need to be mashed so you don't end up with a starchy, unstable beer.

[beerbreath]

Thanks Mill Rat. I seem to be a bit confused by the syntax, or something here. So we might alternatively say, "He'll have to be careful enough with his steep to ensure that it is a mash." ? Is that the point?

[BrewDog]

yes, exactly. Sorry for not being clear enough.

[Trashman]

Okay, I've got a silly question. What's the difference between steeping grains at 150-155 for 1/2 and hour and mashing them at 150-155 for 1/2 an hour?

[beerbreath]

yes, exactly. Sorry for not being clear enough.

Well, as you can see, I was misinterpreting or confused. Thanks for that confirmation, BD. You da man . . er, I mean you da DAWG!

[Mill Rat]

Okay, I've got a silly question. What's the difference between steeping grains at 150-155 for 1/2 and hour and mashing them at 150-155 for 1/2 an hour?
Spelling. {Posts must be at least 10 characters long.}

[msk]

Okay, I've got a silly question. What's the difference between steeping grains at 150-155 for 1/2 and hour and mashing them at 150-155 for 1/2 an hour?

Steeping is soaking, or making a tea. Gets starches and flavors out floating around for flavor, and sometimes for head.

Mashing requires enzymes found in base malts. Causes some starches to convert into sugar. Gets flavor with less starch and more sugar.

[Tronathon]

Sooo... Burton Ale under my belt I'm going onto my next recipe a Raspberry Lemon Hefeweizen!

I'm trying to make something my girlfriend will like and she loves the hefes. We've got tons of wild raspberries around right now so I was gonna utilize them!

here's what I've been kicking around lemme know!

4.25 lbs. American 2-row
6.00 lbs. White Wheat Malt
0.25 lbs. American Caramel 10°L
0.33 oz. Amarillo (Pellets, 8.5 %AA) boiled 60 min.
0.50 oz. Willamette (Pellets, 5 %AA) boiled 1 min.
Yeast : WYeast 3333 German Wheat or 3068? not sure which

Target OG: 1.047
Target FG: 1.011
Target IBU: 11.5 (Should/Could this be higher?)
Target ABV: 4.7

Don't know how long to ferment is at all...help!

Gunna use the zest of 2 Meyer lemons (they're much more floral than normal lemons I've used them to make Lemoncello before) in the secondary

I was gunna puree a few cups of wild raspberries and hold them at 155 for 10 min to pasteurize and then dump that into the secondary as well. I'm not sure how much I should add though, nor do I know when (should I add it when I rack to the carboy or add after the beers been in the secondary for a few days?)

As always any and all criticism is desired!

Cheers,

Tronbie

[sully626]

I was told 2 lbs per gallon for fruit, though I don't know if you would change that with it being a wheat beer. I believe you want to rack onto the raspberry in the secondary and be sure to have a blowoff tube set up. My blueberry cream ale had a very explosive reaction. It depends on who you talk to as to whether you should cook them for a bit, I just tossed them right in after rinsing them and everything turn out fine.

[Tronathon]

Woah 2lbs per gallon?! eash...that's gunna be a tough order, I just went out and collected 4 cups of raspberries and blackberries...but unfortunately I'm like 2 weeks late on raspberries season and the pickins are slim....

So if I were to make a 5gallon batch I'm gunna need 10lbs of berries? that's like 20 cups of berries...only 16 more cups to go...

thanks for the info

Keep it coming,

Tron

[sully626]

Yeah, sounds about right, lol. I ended up using 9 lbs of blueberrys since the largest frozen bag I could find was 3 lbs and I was just to cheap to buy another bag for 1 lb. I would definitely go with puréeing or crushing the berries just to make sure they are all broken up, that is if you don't Pasturize them 1st.

[Tronathon]

So I can use frozen berries? I was under the impression that wasn't as good...(I suppose that's cause fresh is always better but yeah...)

So anyway, frozen is cool?

Cheers,

Tron

[Mikegobrew]

I made a blackberry wheat with 6 lbs. of frozen blackberries in secondary with a blow off tube. The blackberry wasn't overwhelming and was a popular brew. I would freeze them and thaw them to rupture the cells but I personally wouldn't cook them first. Be prepared to have stained hands for a day or so afterward. :D

[sully626]

+1 on the stains,lol. My sink, an old porcelain one, was stained blue/purple for a few days.

[Tronathon]

So don't cook em? how do you ensure they're sterile before putting them in the secondary?

Just assume that the freezing kills bacteria?

Tronathon

[Mikegobrew]

So don't cook em? how do you ensure they're sterile before putting them in the secondary?

Just assume that the freezing kills bacteria?

Tronathon

Well... I... Uh... you see... Um... :confused:

Basically we can only sanitize not sterlize and by adding them post fermentation to a brew that was about 5% ABV and then ferments the fruit and probably adds another 1.5-2.0% ABV I didn't worry. Plus I researched it and most that turned out the best weren't cooked. I figure we worry too much about sanitation sometimes today. What did they use to sanitize long ago?
I still have ONE lonely bottle left. I drank one about a month ago and it was still pretty darn good.

[Mill Rat]

The amount of fruit you put in a beer depends greatly on the fruit you use. Put 1 lb/gallon of raspberries and blueberries in a brew and the raspberries will overpower everything is sight, and the blueberry flavor will be lost, even if the color is not. it also depends on how strongly flavored the base beer is. Randy Mosher's Radical Brewing has a good section on how much to use of each fruit. Every fall I brew a Raspberry Oatmeal Chocolate Stout that is about ready to be given as a present for my wife by Valentine's day. I use one 48 oz. can of pureed raspberries, and my wife and her friends love the beer ("It's like drinking cake," one said), while the contest evaluations have said that the raspberries need to be cut back. OTOH, I make a couple of batches of strawberry hefe for summer at 1 lb berries per gallon, and the riper farmer's market berries are need to get the fruit to really show up. The grocery store berries don't quite make it.

[Tronathon]

Yesterday I brewed the AG Version of the Orange Blossom Honey Hefeweizen. CampAJohn stopped by. I was running late, and he had to leave for a while, but he stayed and helped with some of the pre-brew setup and then came back later on just after I had added my bittering addition. It was a long brew day.
(Thanks for the help, John!)

Malt:
4.50 lbs. Wheat Malt
3.00 lbs. Pale 2 Row
3.00 lbs. Orange Blossom Honey (added at flameout)
1.00 lbs. CaraPils
0.50 lbs. Crystal 10L


Hops:
1.00 oz. Hallertauer Pellet 4.20 60 min.
1.00 oz. Hallertauer Pellet 4.20 30 min.
1.00 oz. Czech Saaz Pellet 3.60 15 min.
1.00 oz. Czech Saaz Pellet 3.60 0 min.

Yeast
White Labs WLP320 American Hefeweizen Ale

Mash:
Dough in 8 qts at 132F to hit 122F protein rest for 15
min. Then infused to 152 for 45 mins.

Other/Misc:
I added a whirlfloc tab at 15 mins. I know weizens aren't supposed to be clear, but I wanted this one to be a bit clearer than the prior version.




I was considering making this brew for my friend's 25th Birthday this Oct (I know it's outta season for wheat beers but she requested one) and she loves oranges. I was wondering though, did this orange blossom honey actually add a orange flavor?

I was thinking of throwing 1.5 oz of fresh orange zest in the last 5 minutes of to boil to get a citrus flavor in the beer (kinda like a Belgian wit) and/or racking it to a secondary with some orange zest like the lemon one above.

this is the recipe I was kicking around...

4.50 lbs. White Wheat Malt
3.00 lbs. American 2-row
3.00 lbs. Orange Blossom Honey
1.00 lbs. Carapils
0.50 lbs. Crystal Malt 10°L

0.20 oz. Amarillo (Pellets, 8.5 %AA) boiled 60 min.
0.50 oz. Amarillo (Pellets, 8.5 %AA) boiled 15 min.
1.50 oz. Fresh Orange Zest (maybe dried?) 5 min.
0.50 oz. Amarillo (Pellets, 8.5 %AA) boiled 1 min.

Yeast : WYeast 3068 Weihenstephan Weizen

Mash:
Dough in 8 qts at 132F to hit 122F protein rest for 15 min.
Then infused to 152 for 60 mins. (changed it to 60)

I was wondering though, how long did yours ferment?/when would you rack it to a secondary if you were going to?

The recipe looks great, I like the high ABV wheat idea.

Cheers,

Tron

[Tronathon]

So, my wheat beer is done I think, following the Beertools estimated FG (1.018) I'm at 1.019. I think that'll be about 7% which is booyah. I'm concerned though, the beer is really sweet still. It's got banana, bubblegum and vanilla flavors and it's really tasty but not very dry at all. Is that because there is so much honey in it?

Recipe is posted above.

EDIT:

So, the beer has aged for a few more days, it's less sweet, I think I bottled it a little early cause it looks like the yeast is cropping on top still? It doesn't make much sense though cause I fermented it for 13 days...but yeah, it's pretty much a banana smoothie in a bottle - with a kick. I just drank a 22oz of it and it's strong...but not cidery which is cool

[Baacktoberfest]

I want to brew a reasonably affordable wheat beer for our housewarming party with a reasonable ABV and plenty of flavor. Here's what I came up with:

House Warmer Wheat


6 lb Wheat LME
1lb Wheat DME
1 lb Aromatic
.5 Carawheat
.25 Biscuit

.5 Cascade 60
1 Amarillo 20
1 Amarillo 1
.5 Cascade 1
.5 tsp Black Pepper 1
Zest 3 Oranges 1
Zest 2 Limes 1

2 Vanilla Beans

Safale WB-06

ABV 6%
IBU 26

[maltyapples]

I like the idea of vanilla beans and oranges, but how's the lime going to go? it's kind of an odd-ball citrus. I'm guessing it has to be a low IBU to fully appreciate the gentle flavors? Have you considered using meyer lemon zest instead? Or perhaps Blood Orange zest? They're hard to find in season, but when I add them to sorbet they add some nice citrus and heartier fruit notes. Thoughts?

[Rumplemintz]

I have been experimenting with several wheat beer recipies. Each one using a different type of Wyeast meant for the wheat/hefe style. I have finally hit my goal in a good recipe and yeast combo. This recipe mimics a lighter wheat style with a subtle hint of spice and sweet orange peel. The absence of banana/clove was key to hitting my goal. I added it to the beertools library.
http://www.beertools.com/html/recipe.php?view=11132

[Baacktoberfest]

I like the idea of vanilla beans and oranges, but how's the lime going to go? it's kind of an odd-ball citrus. I'm guessing it has to be a low IBU to fully appreciate the gentle flavors? Have you considered using meyer lemon zest instead? Or perhaps Blood Orange zest? They're hard to find in season, but when I add them to sorbet they add some nice citrus and heartier fruit notes. Thoughts?

I've seen recipes on the forum calling for the zest of two lemons and two limes so I just kind of picked one.