Incredible!

Recipe:

Briess-Bavarian Wheat Liquid Extract 6lbs 8oz
Sazz Chech Pellets 1oz @ 60min
Danstar Munich (yeast)

OG - 1.044 - 1.052
FG - 1.010 - 1.014
IBU - 8-15
SRM - 2 - 8
ABV - 4.30 - 5.60

OG ended up being 1.060
Fermented for 8 days
FG ended up being 1.019
ABV of around 5.5%
Bottled and carbonated for 2 weeks

Kirk at Brew Master's Warehouse wasn't kidding when he said this was going to be the fastest recipe we could probably do but it was still going to be tight to get a batch done by the Super Bowl. Not bad for around three weeks for ingredients to lips.

AND IT TASTES GREAT!!!






Thanks for all of the great help and info here guys. We can't wait to try our next brew; most likely a cream ale for our wedding at the end of April.

It is pretty amazing how quick you can get a wheat beer from kettle to glass.

What kind of grains did you steep? This sounds tasty and I was thinking of trying it out, but didn't see that step in here.

No grains, pretty simple recipe

nanofreak said:

It is pretty amazing how quick you can get a wheat beer from kettle to glass.

Click to expand...

I have done it in just under 3 weeks all grain and force carbing (1-2 days) in a keg, and just short of 4 weeks extract/steeping grains and bottle conditioning. They both turned out quite tasty for short turn around beers.

I recently brewed a wheat beer that fermented 10 days and tried one after 10 days in the bottle and I was very surprised at how good it was. That was my 2nd batch and was a TON better than the first batch that had twice as much time in primary and conditioning. My temps during ferment on the 1st batch were way too high though.

I hear of quick fermentations for witbiers a lot but also read others keeping on yeast for weeks. I just brewed one and am wondering best practice. I know they are good young, but is it just preference?

Yea, wheat just became my favorite beer! I had a couple bombers of my first partial mash(Thanks Deathbrewer!)last night after just 3 weeks in the primary, and 7 days conditioning. Absolutely amazing. A little on the cloudy side, but I guess thats typical for wheat(?) Deathbrewer calls it a dunkelweizen, but tastes identical to some hefs I've tried:

3 lbs wheat malt
2 lbs munich malt
1/4 lbs pale chocolate

3lbs wheat dry malt extract

1 oz Tettnanger 60min.
WLP 300

BIAB method, fermented at 61-65f

This recipe is a keeper.

I'm currently finishing an orange-wheat that was 8 days in primary, then 8 days in the bottle when first opened for friends. It was good at 16 days, but much better at a month.