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Old 11-25-2010, 02:29 PM   #1
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Default Extract - Simple Wheat

Recipe Type: Extract
Yeast: Danstar Munich German Wheat (dry)
Yeast Starter: Not necessary
Batch Size (Gallons): 2.5
Original Gravity: 1.049
Final Gravity: 1.010
IBU: 14
Boiling Time (Minutes): 60
Color: 3+ SRM
Primary Fermentation (# of Days & Temp): 14-21
Tasting Notes: Phenols depend on fermentation temps, subtle if brewed at room temp (~74F)

Transitioning from Mr Beer? You can try my "Simple" recipes without steeping or mashing.

Really, though, steeping and mashing is pretty easy. I'd encourage you to make the leap.

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From Recipator:

Category #1: Weizen/Weissbier
Category #2: American Wheat

Simple Wheat

This is an extract + hops recipe. Super simple, really good beer.

Brewer: Justin
Beer: Simple Wheat
Style: Weizen/Weissbier
Type: Extract
Size: 2.5 gallons
Color: 3 HCU (~3 SRM)
Bitterness: 14 IBU
OG: 1.049
FG: 1.010
Alcohol: 5.0% v/v (3.9% w/w)

Water: Use water that tastes good. Distilled water is an option since it is an extract recipe.

Boil: 60 minutes, 2.75 gallons

3.3 lb. Briess Liquid Wheat extract (60% barley, IIRC)

I boiled the extract for 60 minutes which darkened the color slightly. Beware of scorching.

Hops:
.25 oz. Hallertauer Mittelfruh (5% AA, 60 min.)
.25 oz. Hallertauer Mittelfruh (5% AA, 15 min.)

Yeast: Danstar MUNICH German Wheat Yeast, dry packet

Fermented at room temp during the summer. If done cooler it will get a little bit more of a clove taste rather than banana, but the banana wasn't anywhere near overwhelming in this recipe. You don't need a swamp cooler -- this is the easiest recipe ever.

Carbonation: Bottle carb or keg carb, whatever you usually do.

Tasting: As brewed and at normal temperatures it turns out pretty clean and tasty. Slight banana phenol taste, you could get more if you turned your AC down (made it hotter) while it fermented.

If you want to turn it into a Shandy, one packet of Country Time Lemonade (the kind without any sweetener in it, comes in little foil packets) per gallon makes a pretty refreshing version. This is easy, cheap (for extract) and quite tasty.

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Old 11-29-2010, 01:52 AM   #2
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At what time in the boil do you recommend adding the Countrytime Lemode packet?

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Old 11-29-2010, 11:08 AM   #3
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At bottling.

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Old 12-03-2010, 08:04 PM   #4
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I noticed you said the size was 2.5 gallons. Is also see that you suggest a boil with 2.75 gallons. Is the 2.5 the total batch size. I am looking to make five gallons. I assume just doubling the ingredients. I boil all my wort in 2.5 gallons and then add 2.5 when after it has cooled. then I pitch my little alcohol making friends

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Old 12-03-2010, 09:12 PM   #5
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Just double it for 5 gallons. It was meant to work in Mr. Beer fermentors.

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Old 12-04-2010, 02:09 PM   #6
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Questions from another thread (that I answered there and am copying here):

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BTW. will be trying your simple wheat this weekend. sounded great with the shandy idea. i will let you know

If you want, only add half the lemonade packet, taste, then see if you want the whole packet. Also, I haven't experimented with adding actual cloves, but my keg is sitting empty(!) at the moment, so I need to get back to brewing beer...

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do you pour through a strainer before primary or leave the hops in it?

I use a hops bag.

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I am looking through my hops collection and i have Hallertau AA-3.5% the wheat in your recipe calls for Hallertau Mittelfueh AA-5%.

do you think this will cause a big difference in aroma? i am not completely sure what the "AA %" mean.


The AA% means "alpha acid" percentage. The alpha acids are what give the bitterness. Basically, you multiply the percentage, times the ounces, to get the equivalent bitterness. Another calculation based on how long you boil gives you the bitterness in IBUs (international bitterness units, I believe) -- but that's best done by software.

So, if you have 3.5%, and the recipe calls for 5%, then you can just divide 5 by 3.5 to get how many ounces to use for the same bitterness.

5 / 3.5 = 1.4 oz.

The way to test whether you put the right number in the right spot is that if you have a lower percentage hop, you should need more of it, not less. So if you did the calculation backwards it would come out with 0.7 oz. or so, which doesn't make sense if you think about it. If you have hallertauer at 7.5 AA% then you would obviously need less than one ounce because you have more powerful hops, etc. So, it's no mystery, just algebra.

You can taste the hallertauer in the recipe, but it isn't a prominent feature of the beer. If you use a slightly lower AA% version of the hop, there will be more of that flavor present, but like I said, nowhere near overpowering. Traditional German wheat beers are not really hop-a-licious beers.

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Old 12-18-2010, 05:25 PM   #7
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I made a simple wheat, except-i used light dme,steeped white wheat grains 45 min,used amarillo and for 10 beers equaling a gallon i used about .5 oz of hops, and ibu's came to around 58. Bad idea? trial and error i guess.looking forward to the turnout. I was trying for a minmash with the wheat so i hope i didnt need to do 60 min.+ steep. I only boiled 20 min also.
Is the only reason to boil 60 for hops? I want a lighter colored beer and i felt this long would give extract darker color?

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Old 12-20-2010, 12:36 PM   #8
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Quote:
Originally Posted by jonmohno View Post
I made a simple wheat, except-i used light dme,steeped white wheat grains 45 min,used amarillo
Amarillo is not a "noble" hop, so your wheat beer - although it sounds tasty - is not a German wheat.

Quote:
and for 10 beers equaling a gallon i used about .5 oz of hops, and ibu's came to around 58. Bad idea? trial and error i guess.looking forward to the turnout.
Half an ounce of high AA% (8-11?) hops into only one gallon of beer... wow. That's gonna be a wheaty li'l hop bomb! It sounds closer to an IPA than a wheat beer.

Quote:
I was trying for a minmash with the wheat so i hope i didnt need to do 60 min.+ steep. I only boiled 20 min also.
Most of the conversion is done in the first 15 min., according to what I've read on this site. That being said, you probably didn't get the full amount of sugars out of the grain by mashing such a short amount of time. If you weren't counting on those sugars to convert, then you'll be fine -- you basically did a "steep" instead of a "mash". (Steep = yields flavors, mash = yields flavors + fermentables).

Only boiling 20 minutes means you didn't get the full IBU's out of your hops. That's a good thing, because that much bitterness would erase the wheat. Basically, I have no idea what your beer is going to taste like, except I suspect it will have 1) grapefruit flavors from the hops and 2) good mouthfeel from the wheat.

Quote:
Is the only reason to boil 60 for hops? I want a lighter colored beer and i felt this long would give extract darker color?
Boiling 60 minutes is how you extract bitterness (as opposed to aroma) from hops. Boil long = bitter, boil short = aroma.

Boiling extract for a long time does change the color to a bit darker. If you want to avoid that in the future, just add half of the malt extract at the very end of the boil (last 10 minutes).

Since you don't seem to understand some of the features of this process, I recommend doing a few kits (or recipes like this one) exactly as written, for at least a few times, before you try to go out on your own.

The beer you made might be very good... it's got me curious at the least.
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Old 12-22-2010, 12:49 AM   #9
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oh,ok. i didnt know a simple wheat was a german wheat. i was thiking simple american wheat. It actually tasted decent @ botteling although i bottled at 11 days.Im doing 3 weeks min. now after spending alot of time on this site.
I was kinda going for ipa but got over my head a little I knew if i did a 60 min,Id probably be screwed,i was paying atttention. Wanted to push the boundry alittle.Easier to do with a 2 gal batch. I got a 1.047 and i bet if i did a 60 min mash and 10 min sparge i would have gotten a 1.05+.
I hope i get a kit for Christmas because i really dont plan on buying them i just look at the recipe and use what i got. Thanks for giving me hope about my 2nd beer im going to give it a 3 week test on Christmas. cheers.

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Old 12-22-2010, 11:04 AM   #10
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Quote:
Originally Posted by jonmohno View Post
oh,ok. i didnt know a simple wheat was a german wheat. i was thiking simple american wheat.
There is no "simple" wheat style... I just like 'em German! There's nothing wrong with an American wheat. SWMBO prefers 'em. Also, they make nicer shandies, because you can use citrus-y hops like citra and amarillo.

Quote:
It actually tasted decent @ botteling although i bottled at 11 days.Im doing 3 weeks min. now after spending alot of time on this site.
Yeah, bottling can really change the flavor of the beer. I say try one at one week and at two weeks, but it won't be it's best until three weeks.

Quote:
I was kinda going for ipa but got over my head a little I knew if i did a 60 min,Id probably be screwed,i was paying atttention. Wanted to push the boundry alittle.Easier to do with a 2 gal batch.
Experimentation works best when you start simple and ramp up from there.

Quote:
I got a 1.047 and i bet if i did a 60 min mash and 10 min sparge i would have gotten a 1.05+. I hope i get a kit for Christmas because i really dont plan on buying them i just look at the recipe and use what i got. Thanks for giving me hope about my 2nd beer im going to give it a 3 week test on Christmas. cheers.
Eh, don't worry about a few points here or a few points there. You won't really notice until you start looking at the difference between a 4% and a 5% beer. How much you had for dinner (and how long ago) makes a bigger difference in your buzz than a few brewer's points plus or minus.
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