Hefe Weizen Recipe

Posted by Unknown | 11:19 PM | | 0 comments »

Summer is just about here and time to make a lighter type of beer. One style that tastes great during those hot, steamy days is a hefe weizen. Sure, it takes a few to get use to the taste (not your typical beer), but during the summer it sure hits the spot.
This recipe was taken from the Tastybrew recipe bank and is primarily geared to extract brewers.

Killer Bee Wheat

Name Killer Bee Wheat
Description A Perfectly Balanced Honey Weizen
Added by Matt Wilson
Date Submitted Sun, 15 Dec 2002 03:49 AM (GMT)
  • 6# Wheat LME
  • 3# Clover Honey
  • 1/2# Carapils
  • 2 oz Saaz hops
  • 5 oz corn sugar
  • Muntons Gold Ale Yeast
  • 1 Tsp Irish Moss
  • 1 package Knox unflavored gelatin
8 oz Carapils in 2 gallons cold water, heat to 170 and hold 30 minutes.Remove Carapils and bring to boil. Add 6# Wheat LME and 1 oz Saaz in hop bag.Boil 45 minutes.Add 2# Clover Honey. Boil 10 minutes. Add 1oz Saaz and 1 Tsp Irish Moss in hop bag. Boil 5 minutes. Remove from heat add cold water to make 5.5 gallons. Cool to 80 degrees and pitch yeast. Primary ferment 3 days, rack to secondary fermenter.Pasterize 1# Clover Honey @ 180 degrees for 30 minutes, add to secondary fermenter for 14 days. Fine with 1 package Knox Gelatin 3 days before bottling. Condition 2 weeks @ 65-70 degrees.
Style Hefe-
Recipe Type Extract
Batch Size 5 Gallons
Original Gravity 1.060
Final Gravity 1.018
Boiling Time 60 minutes
Primary Fermentation plastic 3 days
Secondary Fermentation glass 14 days
Other Specifics IBU=10 color= 3HCU Alcohol content 5.4%

I tried this tonite after bottling on thanksgiving and I cant stop grinning! This is far and away the single best homebrew I ( or my wife and a few friends) have ever tried. It is very carbonated, next time I will cut the priming sugar back to 4 oz. The head is thick and tall and lasts the length of the glass.Color,clarity,and balance is perfect. I think the honey in the secondary really kicked it up a notch.This batch won't last long.

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