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Old 06-25-2009, 06:26 AM   #1
JebCkr
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Default So I bought a Wheat beer kit...

So this is going to be my second batch ever. I've decided to step it up a bit and not do the prehopped can brew. I went to my LHBS and got the most popular wheat beer recipee. It came with hops and a big ass bag of something...anyhow, my question is would this be considered a hefeweizen if once bottled I pour yeast and all into my glass? Hmm, any other information you think may be vital about making a wheat beer would be nice. THANKS!


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Old 06-25-2009, 01:05 PM   #2
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It depends on the type of yeast. If you have a hefeweizen yeast, then you are making a hefeweizen.


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Old 06-25-2009, 04:48 PM   #3
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As double E5 says, the type of yeast will determine what you have. As for advice, I've made a couple of wheat beers - one just a straight Wheat Ale and the other a Belgian Wit and both times got a very quick starting and violent fermentation, so would recommend using a blow off tube.
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Old 06-25-2009, 05:29 PM   #4
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I recently brewed a wheat beer and pitched WLP300 (Hefeweizen Ale Yeast). There beer was delicious but was disappointed with the overpowered banana/clove esters. Very strong. If you decide to go with WLP yeast, I would highly reccomend using WLP320 as it will not leave as strong a nose as the WLP300. Just my couple pennies.

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Old 06-25-2009, 05:57 PM   #5
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Quote:
Originally Posted by JebCkr View Post
It came with hops and a big ass bag of something...
That is most likely your DME (dried malt extract).
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Old 06-25-2009, 09:13 PM   #6
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Ferment in the 60's, lower is better - more balanced flavors. Unless you like

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Old 06-25-2009, 09:20 PM   #7
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Wheat yeast and hefeweizen yeast are different. For a hefeweizen, you need a wheat malt extract (typically 40-60% wheat) and a hefeweizen yeast.
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Old 06-25-2009, 11:24 PM   #8
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Thank you all for your help! Oh, and the woman at the HBS warned me of the violent fermentation and recomended placing the top loosly on my bucket for the first few days. I'm assuming there's no harm in that.
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Old 06-26-2009, 12:36 AM   #9
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top loosly on should do the trick. you might also put your bucket on a trashbag or something plastic in the off chance that the fermentation overflows.

you can also search "blow off" in the search field up top to see how a lot of people handle a violent fermentation.

cheers!
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Old 06-26-2009, 12:46 AM   #10
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Couple of recommendations. First, don't bother with secondary. Primary for 2 weeks and, if fermentation is complete, bottle. Secondary if for clearing and aging, neither of which is beneficial for a wheat beer.

Second, do a late extract addition. Add about half the extract at the beginning of the boil, then the rest with about 10 minutes remaining. This will keep the color light by reducing caramelization.


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