I searched far and wide for a good ale, extract recipe for Lienenkugel's Sunset Wheat. I finally had to just grab straws and pick the one I thought I could trust. Turns out, it was off a good bit (too high OG, too much blueberry). So then I tried some variations, and slowly I got closer. I think I finally have achieved perfection with this recipe yielding 5 gallons:
6 lb wheat DME (55% wheat, 45 %barley)
2 oz cluster hops
Wyeast Labs #3944 (Belgian Witbier)
1 oz coriander (toasted and crushed)
1 ounce blueberry extract added to keg
Bring 5 gallons water to boil, remove from heat. Add DME and 1 oz hops. Return to boil. After 45 minutes add 1 oz toasted, crushed coriander and remainder of hops - boil for 10 more minutes. Top-off fermenter to achieve Original gravity 1.051. Ferment to final gravity 1.010 - 1.012 (10 - 14 days at 70F). Add 1 ounce blueberry extract to keg when transferring from fermenter. Serve at 9 psig and 40 F.
The blueberry will seem too strong at first but will fade over the course of the first few weeks in the keg/bottle.
6 lb wheat DME (55% wheat, 45 %barley)
2 oz cluster hops
Wyeast Labs #3944 (Belgian Witbier)
1 oz coriander (toasted and crushed)
1 ounce blueberry extract added to keg
Bring 5 gallons water to boil, remove from heat. Add DME and 1 oz hops. Return to boil. After 45 minutes add 1 oz toasted, crushed coriander and remainder of hops - boil for 10 more minutes. Top-off fermenter to achieve Original gravity 1.051. Ferment to final gravity 1.010 - 1.012 (10 - 14 days at 70F). Add 1 ounce blueberry extract to keg when transferring from fermenter. Serve at 9 psig and 40 F.
The blueberry will seem too strong at first but will fade over the course of the first few weeks in the keg/bottle.