From the HBD Archive
From: (John Devenezia)
Subject: Wheat Beer recipe and question
Date: 1992-05-11 13:48:26 GMT

Hello Fellow Homebrewers!

I have a delicious wheat beer coming out of the bottle
right now and I thought with summer here y'all might want
to give it a try. This beer is the best I've made so far
and is also the first I've made with liquid yeast. Draw
your own conclusions, but I know I will be using the liquid
stuff from now on. The taste is hard describe; flavorful
and slightly sour like a wheat beer should be,
with a nice hop to it. It has a medium alcohol content.

But first a question. This wheat beer was so good I'm going
to make a variation of it for my next batch. It will a
raspberry wheat beer and I'll be adding about 4 pounds of
berries to it. My question is this; when and how do _you_ add
berries or fruit to _your_ beer. I know there is no right
or wrong here, I'm just curious as to first hand accounts.
I've seen some recipes call for steeping the berries in the
just boiled and cooling wort. Other recipes say to add the
berries to the secondary fermenter. I'm sure there are even
more way to add fruits or berries to beer. If you could email
your responses I will summarize or just post away and I'll
still summarize.

And now the recipe (<- insert drum roll here)

Source:Variation on recipe from St.Patrich's of Texas

Name: Day after 1040A Wheat (note date of brewing)

1 lb malted wheat
4 lbs Weizen extract
2 lbs pale malt extract
1 oz Mt. Hood - boiling
1 oz Hallertau - finish
Wyeast Bavarian Wheat Ale yeast

Popped the yeast bag a day before brewing and it puffed right up.

April 16th:

Put 2.5 gallons of cold, filtered water into pot. Added malted wheat
(in muslin bag) to pot and brought the water to 180 degrees.
Steeped the wheat for 30 minutes. Removed bag of wheat and brought
the water to boil. Added malts and boiling hops to pot and let
boil for 60 minutes. Turned off the heat and added finishing hops.
Force cooled the wort in an ice bath and put into primary
fermenter. Added cold water to fermenter to bring the water level
to 5 gallon mark. Pitched yeast.

O.G. 1.038

Fermentation started in about a day and was relatively calm.

April 20th:

Racked to secondary. Very little trub in bottom of fermentor. S.G. 1.010

April 27th:

Bottled. Very clear beer with only yeast sediment on bottom of fermentor.
S.G. 1.008.

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