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Old 05-26-2009, 11:11 PM   #1
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Default American Wheat - Getting back to it

I'm getting back into brewing after a year in my new home and I'm going back to extract w/ specialty grains for the time being... also showing a friend how to home brew so, I figured it'll help me get re-acquainted with brewing while being easy for said friend to follow.

Doing an American Wheat and I've never done the late extract method, so, how does this look? I've also lost my old PC, so my recipes are gone...

6.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 80.00 %
0.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 6.67 %
0.50 lb Vienna Malt (3.5 SRM) Grain 6.67 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.33 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.33 %
1.00 oz Hallertauer [3.00 %] (60 min) Hops 6.9 IBU
1.00 oz Hallertauer [3.00 %] (15 min) Hops 3.4 IBU
1 Pkgs US-05 (Safale) Yeast-Ale


Extract w/ specialty grains; late extract method.

Steep specialty grains for 30 minutes @ 150.
60 - Boil 2lbs DME, add 1st hop addition
45 - Add remaining DME, 2nd hop addition



Primary: Hefeweizen
Keg #1: Ed Wort's Haus Pale Ale (All Citra)
Keg #2: -

On Deck: Mild Ale - Imperial Stout
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Old 05-26-2009, 11:28 PM   #2
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Looks good to me. I start my brewing classes with a German wheat using DME because of the simplicity and ease of brewing. I don't use any specialty grains at all. It is a good choice for introducing people to homebrewing.
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