Rookie - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Rookie

Reply
 
Thread Tools
Old 11-16-2005, 04:11 AM   #1
ohio tom
Recipes 
 
Nov 2005
Posts: 4


I have ingredients but no instructions.
Making a wheat beer,
I have 2 cans wheat malt extract 3.3 lbs each
2 1oz bags Hallertau hops
1 bottle liquid yeast

wanted to make beer similar to (franziskaner)
Instructions were shredded by new puppy.

Can anyone offer any help?



 
Reply With Quote
Old 11-16-2005, 04:19 AM   #2
ScottT
 
ScottT's Avatar
Recipes 
 
Aug 2005
Hurst, Tx
Posts: 653
Liked 1 Times on 1 Posts


First question to you, how big a pot do you have?


__________________
Scott

Primary: Empty

Secondary #2: Empty

Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.

Next up: Hefe Weizen

 
Reply With Quote
Old 11-16-2005, 04:20 AM   #3
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


Palmer's extract brewing is a great place to start. I would guess you'd add half the hops at the start of the boil and half 45 minutes later. Other people might be more familiar with the style and can give you a better schedule.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 11-16-2005, 04:29 AM   #4
ScottT
 
ScottT's Avatar
Recipes 
 
Aug 2005
Hurst, Tx
Posts: 653
Liked 1 Times on 1 Posts


If you can boil 6 gallons at a time, do it. Turn off the fire and add one can of the malt extract. Turn heat back on and stir constantly takeing care to avoid boil over. Once the foam has subsided, add 1 oz of the hops and start a 60 minute timer. At half of the other bag at 30 minutes. (don't use the last half of that bag) With 15 minutes remaining, add the other can of malt extract and stir it in. Watch for the foam again.

Once the 60 minutes is up, you need to cool the wort down as quickly as possible. Place the pot in a tub of ice water. Freeze a 2 liter soda bottle or two full of water and sanatize the outside then place those into your pot to help cool it down.

When it gets below 80, pour it into your primary firmenter. Use a sanatized wisk and froth the wort to incorperate oxygen into it and pour the yeast in. Your tube of yeast needs to sit at room temp while you're brewing.

Put the lid on your fermenter and wait for the magic to happen.
__________________
Scott

Primary: Empty

Secondary #2: Empty

Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.

Next up: Hefe Weizen

 
Reply With Quote
Old 11-16-2005, 04:34 AM   #5
ohio tom
Recipes 
 
Nov 2005
Posts: 4

pots are huge, wife loves to cook and can.

 
Reply With Quote
Old 11-16-2005, 04:36 AM   #6
ohio tom
Recipes 
 
Nov 2005
Posts: 4

OUTSTANDING Thanks

 
Reply With Quote
Old 11-16-2005, 04:40 AM   #7
ohio tom
Recipes 
 
Nov 2005
Posts: 4

thanks, Iwill check out the link

 
Reply With Quote
Old 11-16-2005, 05:03 AM   #8
ScottT
 
ScottT's Avatar
Recipes 
 
Aug 2005
Hurst, Tx
Posts: 653
Liked 1 Times on 1 Posts


I need to add a few things. You'll want to ferment this at about 68 degrees. Do your best to keep it at that temp, 72 degrees won't kill you but you will develop more banana flavors in it at that temp.

You should yield approximately 5 gallons of wort. If you don't, it's a good idea to have some previously boiled water chilled to add back to get you back to 5 gallons.

This should yield you a Weizen with about 4.4 ABV. Bitterness units (IBU) will be 13, the style range is 13-15 IBU.


__________________
Scott

Primary: Empty

Secondary #2: Empty

Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.

Next up: Hefe Weizen

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Help with Rookie Mistake scubadan Beginners Beer Brewing Forum 8 12-16-2008 12:43 AM
Rookie Mr. Awesome Winemaking Forum 4 02-02-2008 09:29 PM
Rookie Move YC57 Beginners Beer Brewing Forum 3 10-21-2007 12:39 AM
rookie. - bobbydigital Label Display & Discussion 1 10-07-2007 02:52 AM


Forum Jump