Originally Posted by FoReel
Can a decent beer be made with extracts only?
I even made a phenomenal (IMO) hefeweizen using a prehopped extract can. Here was the recipe:
One 3.75lb Cooper's Wheat prehopped LME can
2lbs Briess Wheat DME
1.1lb (500 grams) Cooper's Light Dry Malt
Used Bayonne New Jersey tap water
One packet Wyeast 3068
Sat in primary for two weeks and bottled - bottle primed with one and a half Cooper's Carb Drops... yes... I cut them in half and it's a pain LOL.
Came out awesome. My wife and father-in-law like it better than my favorite hefeweizen Franziskaner, and sometimes I do too... heck... if not most of them time. And I feel ashamed to say that as it's been my favorite hefe for years! And yes, I've had oh so many and have been to Germany over a dozen times and have sampled many hefe's so it pains me to say that.
Now, I have to ask something and I'm just curious... why ask? I'm sooo NOT trying to cause any conflict here, I'm merely wondering what brought about the question. Steeping grains is so ridiculously simple I don't think anyone should ever rule it out. It takes no more equipment and only about another 30 minutes steeping time and offers so much more. So I'm just wondering, that's all. Please don't take my questioning the wrong way.