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Old 09-06-2009, 05:06 AM   #1
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Join Date: Aug 2009
Location: Colorado Springs
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Default Extract - Honigweizen (Honey Wheat)

Recipe Type: Extract
Yeast: Wyeast 3333
Batch Size (Gallons): 5
Original Gravity: 1.062
Final Gravity: 1.010
IBU: 12.4
Boiling Time (Minutes): 60
Color: 5.5 SRM
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Sweet, hoppy, and cloudy...just the way I like American Wheats

Honigweizen (Honey Wheat)

Style: Weizen/Weissbier
Volume: 5 Gallons
Type: Extract
IBU's: 12.4
Color: 5.5 SRM
Calories: 167

Primary: 7 days @ 68°F
Secondary: 14 days @ 68°F
Aging: 21 days @ 68°F

Orig. Gravity: 1.062
Fin. Gravity: 1.014
ABV: 6.81%

Grains & Adjuncts
6.00 lbs Wheat Dry Extract
1.25 lbs Wheat, Torrified
8.00 ozs Honey Malt
1.00 lbs Honey

1.00 ozs Hallertauer, New Zealand - 60 mins
0.50 ozs Tettnang - 5 mins

1.0 pkg German Wheat - Wyeast 3333

(15%/hr evaporation rate = 2.35 gal water)
Steep the Torrified and Honey Malt in 160 deg. water for 30 min. Bring water to boil and add Wheat Extract, bring back to a boil and add hallertauer hops and boil for 60 min. In the last 5 min of boil add honey and tett hops. Rapidly cool wort and top up with 3 gal of cool water. Mix wort and water, take O.G. reading, and aerate when wort is at pitching temp.

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