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Written by Doug Wronka
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Description:
Here's a recipe for a Wiezenbock that I really liked, it was very much like one from our local micrbrewery.
This beer was delicious and went very fast(1 week in the bottle and to the fridge ). |
Ingredients:
- 1can (3lb 10oz) of Glenbrew Brewmart Austrailian Dunkelbock
- 3 lbs of wheat DME
- 11/2 light DME
- 1 oz Hallerteau hops(3.7 alpha)
- Glenbrew kit yeast
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Procedure:
Boiled DME and hops for 15 mins in 1 1/2 gals of water. Added liquid malt and continued boil for 10 mins. Added to 3 1/2 gals of cold water and used yeast from Glenbrew kit. After 5 days I racked to the secondary and added the finnings from the Glenbrew kit. Leave in secondary for 10 days then primed and bottled. |
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Written by Lee Crumpton
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Description:
light refreshing honey undertones with a light floral fragrance |
Ingredients:
- 1 can coopers wheat or similar
- 1kg unhopped wheat malt
- 250 grams dextrose
- 200 grams tasmanian leatherwood honey
- hersbrucker hops steeped
- 1 dry enzyeme
- 1 saf wheat yeast or whitelabs
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OG: 1050 approx FG: 1010 approx
Primary Ferment: 7 -10 days on the lower end of temperature range
Secondary Ferment: no secondary fermentation this was kegged |
Procedure:
this is a basic dump and stir receipe.tasmanian leatherwood honey can be stong in aroma so dont put too much in 200grams is plenty fill your fermenter to 23 litres |
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Written by Mark Stevens
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Description:
There's an excellent article by Ralph Bucca in the July/August 1994 issue of BarleyCorn that talks about various aspects of brewing with fruit. He provides some general info about handling fruit, when to add, etc., and then provides a couple recipes. One of these is an extract-based Peach Ale that should be trivial to turn into a Peach Wheat recipe. Here's how I'd change Ralph's recipe to make it a peach wheat beer. |
Ingredients:
- 6.6 pounds Northwestern wheat extract syrup
- about 5 AAU hops (maybe 1 ounce of Mt. Hood, Hallertau, etc.)
- wheat yeast (Wyeast bavarian wheat)
- 3/4 cup corn sugar (or malt extract) for carbonation
- 4 pounds fresh peaches (pitted and skinned)
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Procedure:
Boil malt and hops for 1 hour. Add cold water to fermenter to bring to 5 gallons. Add wort. Pitch ale yeast. On 2nd day of fermentation, skin, de-pit, and chop peaches. Add to fermenter. Three days later, rack to secondary. Bottle 10 days later. |
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Written by John Nicholas Varady
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Description:
Mmmmm...It's good. |
Ingredients:
- 6.6 lbs NW Weizen LME
- 1.4 lbs Alexander's Kicker Pale Malt
- 1.0 lb Crystal (lovi 60)
- 1.0 oz Perle 7.4 aau (boiling)
- .5 oz Tettnang 4.4 aau (finishing)
- 1 small roasted pumpkin (4 lbs for about 4.5 cups)
- Wyeast 3068 Weihenstephan Wheat
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| OG: 1.053 FG: 1.013 |
Procedure:
Cut pumpkin in half, seed, and roast in oven at 375 for 1 1/2 hours. Peel away skin and food process to a pulp. Add grains to 3 qts water and bring to a boil. Strain grains, add 5 qts water and bring to a boil. Add LME, pumpkin mush, and Perle in hop-bag. Boil for 20 minutes and add Tettnang in hop-bag. Boil another 15 minutes. Remove hop bags and strain wort. Add strained pumpkin material to 2 quarts of water and bring to boil. Strain this back into wort. Allow to cool and pitch yeast. Secondary in 4 days and bottle when fermentation ceases. |
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Written by Rob Mongeon
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Description:
I used a 50/50 wheat/malt xtract for the base with 1 quart of grade A Vermont maple syrup. (Vermont = #1 syrup) I kept the flavor/aroma hops low so that the flavor of the syrup would shine through. |
Ingredients:
- 6 lbs malt/wheat extract
- 1 qt. VT grade A maple syrup
- .5 oz Nothern Brewers hops 60m = 9.8 IBU
- 1oz H'Taur hops 40m = 4.0 IBU
- Wyeast 1056 chico, SN, Amer ale yeast
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| OG: 1.049 FG: 1.013 |
Procedure:
Ferment at 68-70 for 3-4 days. X-fer to secondary for at least 2 weeks. Keg or bottle anytime after that. |
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