Recipe Input

[MWM777]

Hey guys! I've got about 8 extract kits under my belt now, so I decided to wing it and try my own recipe, based on input and inspiration from other kits. Hefe's are inherently simple, so there's not a whole lot "original" about this recipe, but it's my first "scratch" attempt. I've decided to add banana to the boil to accentuate 3068's natural banana notes. Here's the list:



6# Bavarian Wheat DME

1# Pilsen DME

1# Flaked Oats (Steeps @ 150° for 30-45 minutes

2oz Tettnang (60-minute boil)

1 banana chopped (10 minutes before flameout)

WYeast 3068 pitched @ 67°



The plan is to add all DME at 10 minutes to flameout, to avoid caramelization and darkening.



Thoughts? Thanks!



Sent from my iPhone using Home Brew

 

[Captain Damage]

Flaked oats need to be mashed with an equal potion of 2-row malt (not just steeped). Instructions are here.

I'd use all Bavarian Hefe extract instead of the 1 lb pilsen, l but that's just me. I'd also consider adding some hops late in the boil. Maybe an ounce of tetnang or hallertauer at 5 minutes or flame out. Someone else will have to advise on the banana usage as I have no experience with adding babana.

 

[ManhattanProjectBrewing]

I needed a recipe in a hurry for a buddy of mine.. His homecoming was 8 days away so I set out to craft a quick extract recipe for his party… Well, after I force carbed and packaged a few 12oz bottles [4] we wound up kicking the keg in just under 4 hours. Great party and everyone LOVED the beer… Comments to the like of “this is the best, most easy-drinking hefe we’ve EVER had…” Not bragging but damn, it was good. Oh, and the 12oz-ers? Entered and won a local comp with 'em. Proof was certainly in the pudding…. 6 days from grain / extract to glass. Recipe below….

Operation Heartland (Extract Wheat V 1.0)
Method: Extract
Style: American Wheat
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.171 (recipe based estimate)
Efficiency: 80% (brew house)
Source: J. Smith / Manhattan Project Brewing
Original Gravity: 1.062
Final Gravity: 1.016
ABV (standard): 6.11%
IBU (tinseth): 25.84
SRM (morey): 5.48

Fermentables
6 lb Bavarian Wheat DME
0.25 lb Corn Sugar
1.5 lb Light DME
0.5 lb German - Melanoidin (Steeped cold / rise to 170F / Strain / Sparge)

Hops
0.5 oz Northern Brewer Pellet Boil 60 min
1 oz Northern Brewer Leaf/Whole Boil 60 min
1 oz Vanguard Leaf/Whole Boil 60 min
0.5 oz Northern Brewer Leaf/Whole Boil 30 min
0.5 oz Vanguard Leaf/Whole Boil 30 min
0.5 oz Northern Brewer Leaf/Whole Boil 10 min
0.5 oz Vanguard Leaf/Whole Boil 10 min

Hops Summary Amount (You could easily substitute any noble-type hops...Pellet or Leaf/Whole)
2 oz Northern Brewer Leaf/Whole
0.5 oz Northern Brewer Pellet
2 oz Vanguard Leaf/Whole

Other Ingredients
3 tsp Yeast Nutrient Boil 20 min
3 each Lemon Peel Boil 5 min
2 oz Lemon Juice Boil 5 min

Yeast

Danstar - Munich Dry Wheat Yeast (Two 11g pk) rehydrated and pitched WITHOUT aeration

Pitch @ 80F (self-drop to ambient [75-ish])

This beer fully attenuated in 6 days. Yup, you heard it… 6 days from grain / extract to glass (I force carb). By fermenting at a higher pitch temp you intentionally stress the yeast in order to coax maximum ester and phenolic profiles. I use this same strategy for my Belgians, Saisons, and Farmhouse Ales. Works like a charm if you dig the big flavor profiles like me.

Cheers,

-JM