(from The Everything Homebrewing Book by Drew Beechum)
A traditional Bavarian wheat beer that’s decidedly easy to brew. It’s the yeast strain that adds the telltale banana and clove aromas that this style is known for.
|Malt Extract:||Wheat (weizen) liquid malt extract (6.60 lbs)|
| Hopping Schedule:|
(Variety, amount, boil time)
|#1 Tettnanger (0.5 oz; 60 min)|
#2 Czech Saaz (0.5 oz; 5 min)
|Fermentation Temp:||65-69 degrees F|
|Yeast:||White Labs WLP830 Hefeweizen IVor Wyeast 3650 Bavarian Wheat|
- In a large pot, bring 2 gallons of water to a boil.
- Remove from the heat and stir in 2 pounds of the liquid malt extract.
- Return to the heat and bring it to a full, roiling boil. Watch for boilovers!
- Once the foaming stops, add the contents of the first hop package.
- Sanitize your fermenter, strainer, airlock & stopper.
- Maintain the boil for one hour, adding the Czech Saaz hops when 5 minutes remain in the boil.
- When the boil is done, cool the pot in a sink until sides are cool to the touch.
- Pour the wort into your sanitized fermenter, add pre-chilled water to bring it up to 5 gallons at about 75 degrees and pitch the yeast.
- Ferment in the temperature range recommended above.