Wheat Ale Beer Recipe
Category Wheat Beer
Recipe Type All Grain
Fermentables
4 lbs Harrington
3 lbs Belgian Wheat
.25 lbs Crystal (60L)
Hops
.5 oz Chinook (12aa) boiling
1 oz Mt Hood (5 mins before end of boil)
Yeast WY1056
Procedure 40-60-70 Mash Schedule / 90 min boil
Wheat Amber
Category Wheat Beer
Recipe Type Extract
Fermentables
3 lb light dry malt extract
1 can Kwoffit Bitter kit (hopped extract)
1 lb crystal malt
.5 lb wheat malt
Hops
? oz Fuggles Leaf Hops
Yeast Kwoffit yeast
Procedure Steep the crystal and wheat malts. Boil the resulting mixture with the Kwoffit kit and the light extract. Add a small amount (up to 1/2 ounce) of the Fuggles hops in the last minute of the boil.
Wheat Beer #1
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs Wheat/Malt extract
1 lbs honey
3 cups crystal malt
1 lbs DME
Hops
2 oz Hallertauer (boil 60 minutes)
.5 oz Hallertauer (finish 2 mins)
Yeast Wyeast Bavarian wheat yeast
Procedure Cooled overnight outside. Rack to new carboy next day and pitch WYeast Bavarian Wheat.
Wheat Beer #2
Category Wheat Beer
Recipe Type Extract
Fermentables
6 lbs Wheat/Malt extract
1 lbs honey
3 cups crystal
Hops
2 oz Tetnanger (alpha 3.6) boil 1 hr
.5 oz Tetnanger to finish 2 min
Yeast WYeast Bavarian Wheat (from a previous batch)
Procedure Cooled overnight outside, rack and repitch slurry from previous batch.
Wheat Berry
Category Wheat Beer
Recipe Type Extract
Fermentables
5-1/2 lbs light dried wheat malt extract
24 to 36 oz frozen raspberries
16 oz frozen blackberries
Hops
1-1/2 oz Hallertauer or Northern Brewer (boiling), 7 HBU
.5 oz Hallertauer Hersbrucker (finishing), 2-3 HBU
Other
1 tsp vanilla extract
Yeast Belgian ale yeast (Wyeast 1214)
Procedure Boil 2-1/2 gallons of water, add malt extract and boiling hops, and boil for 55-60 minutes. Turn off heat, add finishing hops, cool to 190 F and add the frozen fruit and vanilla. Let sit covered for 20 minutes, maintaining temperature at about 170 F and stirring occasionally. Cool to below 100F, add to carboy pre-filled with 2-1/2 gallons of water, straining out and pressing the fruit to extract most of the juice. Pitch the yeast, ferment at 70-72F, transfer to secondary after two days, then ferment completely out (about another 7 days). Prime with 3/4 cup corn sugar and bottle.
24 oz of raspberries gives a fairly subtle beer, with a mild tart raspberry underpinning that all of my friends loved. 36 oz of berries give a more assertive, but not overwhelming, raspberry flavor. Note that Belgian ale yeast will give stronger "clove" overtones when fermented at temperatures of 75-78F, and milder flavors at 70-72F.
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