Homebrew RecipesRecipes for all kinds of home brewing – lager, wine, stout – the works

Brewing Method: Extract
Yeast: o 1 pkg Wyeast Weihenstephan Wheat liquid yeast
Yeast Starter:
Batch Size: 5 gallons
Original Gravity:
Final Gravity:
Alcohol Content: %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU’s:
Boiling Time: 1 hour
Primary Fermentation: 1 week
Secondary Fermentation: 1 week
Additional Fermentation: Bottle condition — longer the better

Grain Bill:

6.6 lbs Wheat malt extract
2 lbs clover honey

Hop Bill:

1 oz Tettnanger hop pellets (4.4%AA) – 45 minutes remaining
1 oz German Hallertau hop pellets (3.5%AA) – 10 minutes remaining

Mash Schedule:

Brewers Notes:

Heat 1 gallon of water to boiling. Remove kettle from heat. Stir in malt extract and 2 lbs clover honey. Do not return to heat until malt extract and clover honey are completely dissolved.
Bring kettle back to boil – total boiling time is 60 minutes.
With 45 minutes remaining add 1 oz Tettnanger hop pellets.
With 10 minutes remaining add 1 oz German Hallertau hop pellets and 1/2 tsp Irish moss.
Cool, transfer to fermenter, take hydro reading and pitch yeast.
After 14 days take hydro reading and bottle. Use 7/8 cup corn sugar boiled in 2 cups of water to prime.

Tasting
After 2 weeks – not bad, but strong odors.
After 3 months – tastes great! Strong odors are gone.
After 4 months – perfect. The longer it sits the better it gets.
After 1 year – best yet.