(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) |
| Starting Gravity: | 1.045 |
| Fermentation Temp: | 65-69 degrees F |
| Yeast: | White Labs WLP830 Hefeweizen IVor Wyeast 3650 Bavarian Wheat |
Directions:
- 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.
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