ohio tom

Recipes 

I have ingredients but no instructions.
Making a wheat beer,
I have 2 cans wheat malt extract 3.3 lbs each
2 1oz bags Hallertau hops
1 bottle liquid yeast

wanted to make beer similar to (franziskaner)
Instructions were shredded by new puppy.

Can anyone offer any help?

ScottT

Recipes 

First question to you, how big a pot do you have?

__________________
Scott

Primary: Empty

Secondary #2: Empty

Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen

david_42

Recipes 

Palmer's extract brewing is a great place to start. I would guess you'd add half the hops at the start of the boil and half 45 minutes later. Other people might be more familiar with the style and can give you a better schedule.

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

ScottT

Recipes 

If you can boil 6 gallons at a time, do it. Turn off the fire and add one can of the malt extract. Turn heat back on and stir constantly takeing care to avoid boil over. Once the foam has subsided, add 1 oz of the hops and start a 60 minute timer. At half of the other bag at 30 minutes. (don't use the last half of that bag) With 15 minutes remaining, add the other can of malt extract and stir it in. Watch for the foam again.

Once the 60 minutes is up, you need to cool the wort down as quickly as possible. Place the pot in a tub of ice water. Freeze a 2 liter soda bottle or two full of water and sanatize the outside then place those into your pot to help cool it down.

When it gets below 80, pour it into your primary firmenter. Use a sanatized wisk and froth the wort to incorperate oxygen into it and pour the yeast in. Your tube of yeast needs to sit at room temp while you're brewing.

Put the lid on your fermenter and wait for the magic to happen.

__________________
Scott

Primary: Empty

Secondary #2: Empty

Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen

ohio tom

Recipes 

pots are huge, wife loves to cook and can.

ohio tom

Recipes 

OUTSTANDING Thanks

ohio tom

Recipes 

thanks, Iwill check out the link

ScottT

Recipes 

I need to add a few things. You'll want to ferment this at about 68 degrees. Do your best to keep it at that temp, 72 degrees won't kill you but you will develop more banana flavors in it at that temp.

You should yield approximately 5 gallons of wort. If you don't, it's a good idea to have some previously boiled water chilled to add back to get you back to 5 gallons.

This should yield you a Weizen with about 4.4 ABV. Bitterness units (IBU) will be 13, the style range is 13-15 IBU.

__________________
Scott

Primary: Empty

Secondary #2: Empty

Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen