First Wheat Beer

[bigsticknick]

This is only my 2nd batch of beer and I want to do a wheat beer so I got a basic (German) wheat beer recipe from my local homebrew supply.

5.5 to 6.5 lbs wheat extract
1 oz Hallertau
5 oz priming sugar

I usually like Belgian White beer better but after looking at recipes thought this would be easier for me to start out with. Can I add the bitter orange and coriander to this to get some of the flavoring like the Belgian Whites?

I also contemplated trying some fruit extract in part of the beer at bottling. I keep reading that it is not as good as real fruit but right now I don't have a secondary fermentor so looking for any advice.

 

[duboman]

My advice for your second batch is to brew the recipe as is, learn how to make great beer first and while you do that learn more about the additions you are contemplating.

Adding the flavors to a German Hefe will not give you a Belgian as they are totally different beers made with totally different yeast imparting completely different flavors.

Once you brew this beer start your search for a Belgian

 

[bigsticknick]

Thanks. I was thinking it probably would be best to stick with the recipe and keep it simple until I had a few batches under my belt and learned a little more.

Any advice on a good Belgian recipe? Can a good Belgian be made using extracts only?

 

[f0xtr0t]

What type of yeast? Also I would make sure you read about the yeast strain you are going to use. Yeast is a huge part of what makes a weizen beer. You need to understand that you can manipulate the flavors that the yeast puts out by fermentation temperature management. Also understand the difference between American Hefe vs Bavarian Hefe. (Ask me how a know)

 

[duboman]

Thanks. I was thinking it probably would be best to stick with the recipe and keep it simple until I had a few batches under my belt and learned a little more.

Any advice on a good Belgian recipe? Can a good Belgian be made using extracts only?

Go to the recipe wiki and search, there are hundreds of great recipes and they are labeled as all grain, extract, partial etc

 

[homebrewdad]

Yes, you can brew a Belgian with extract. Also, good news - many Belgian brews don't even use spices - the spicy character comes from the yeast strain, not any odd additives.

 

[bigsticknick]

Thanks, I will continue to look at recipes and start trying to learn about different yeast.

The yeast I got for the recipe from my local homebrew is Safbrew WB-06, dry wheat beer yeast.

 

[homebrewdad]

Thanks, I will continue to look at recipes and start trying to learn about different yeast.

The yeast I got for the recipe from my local homebrew is Safbrew WB-06, dry wheat beer yeast.

If you have the ingredients in hand, you really ought to just brew your normal wheat beer. Do it, get an idea for the process. Do a couple more recipes, perfect your technique. THEN start tinkering and going with unusual additives.

We see so many new brewers who want to tinker before they have any idea how to brew or why they are doing certain things... and way more often than not, the results leave them unhappy.

Fruit beers are one of the tougher things to do right. Fruit beers often frustrate experienced brewers. Fruit beers discourage a lot of newbies into never brewing again.

 

[AdamPag]

WB-06 is a good wheat strain, but for belgians (if dry yeast) ill opt for S-33

 

[natefrog255]

Just tried my first wheat that I made and didn't like it. Its not that it was brewed poorly but just didn't like taste. I guess I was hoping it would turn out like an american wheat (312 by Goose Island), which I love. But I think its in that Bavarian Wheat style, which I am not 100% sure what that means, but I know every "Bavarian" beer I've had I didn't like. Unfortunately I am extract and Briess only has Bavarian Wheat.