Originally Posted by Arkador
I would do a standard extract recipe
1: malt extract
2: specialty grains
you will get a far better product than a can of coopers, and it is as easy as 3+3 (only slightly more complicated than 2+2)
You should be fine with just a primary fermenter. Unless you are planning to add additional sugars, transfering to a secondary vessel is just to improve clarity.My Dunklewizen is a pretty simple recipe
, should cost about $30 to buy everything at your LHBS and i placed 1st in my club's monthly competition with it.
The easiest would be a Heffewizen
6lb Wheat Dry Malt Extract
1oz Cascade (60 min boil)
Wheat Beer Yeast (E941)
just boil 2.5g water, add the extract and hops
Boil for 1 hour, cool to 70deg, top off to 5gal
pitch yeast, and bottle in 14 days.
OK, so malt extract first should be good & easy with specialty grains.
I've been told that, with this temperature, I'm better (as I don't presently have a fermentation chiller) starting off with a Saison (Season?) / belgian ale which, if carefully chosen, may uses yeast fermenting at 25-35 Celsius degrees (77-95 F). Any good recipes for that?
Although, I'll keep in mind your *weizen recipes, as they seem very easy to do and very good to taste Mutilated
: I've read on these very forums some reviews of these beers kits (Cooper's) which said this wasn't really an awesome beer to drink (espacially the Cooper's dark ale). Well, of course, I don't know of all the kits they do. However, I'm pretty sure this is more rewarding to do your own malt extract recipes instead of a kit.