This recipe is an Aussie Brewmakers ‘take’ at a Hefeweizen style beer. This recipe is another great introduction to experimenting with hops and wet malts for the beginner or ‘tin kit’ brewer.
Hefeweizen is a German / Bavarian wheat style beer that literally means 'white beer'. It's unique suspension and flavour results from the strain of yeast.
Fermentation temperatures are very important for this recipe and if followed as per the below will give good results.
Supplied Kit Ingredients:
• 1.7kg Morgan's Premium Golden Sheaf Wheat Beer Kit
• 1.5kg Coopers Wheat Malt Extract Tin
• 1 x MJ's M20 Bavarian Wheat Yeast
• 12g Hallertau Finishing Hops – Dry Hopped
• 200g of Dextrose if kegging with no secondary fermentation (not supplied)
1. Clean / sterilize all equipment including wort and paddle
2. Discard Morgan's Golden Sheaf Wheat Beer tin yeast and sit tin along with the 1.5kg Coopers Wheat Malt Extract Tin in hot water for 10 minutes
3. Boil 2.0ltrs of water in kettle
4. Add 1.5ltrs of boiled water to wort
5. Add both the Morgan's Golden Sheaf Wheat Beer tin and the 1.5kg Coopers Wheat Malt Extract Tin to wort and stir thoroughly to dissolve
6. Pour 250mls of boiled water into each tin and stir then add to wort
7. Add water to wort to 22.0 ltrs and test temperature – make sure it is between 18-24 degrees before pitching yeast
8. Take initial hydrometer reading
9. Add Hallertau Finishing Hops bag to wort (dry hop)
10. Pitch MJ's M20 Bavarian Wheat yeast and stir gently
11. Keep fermentation temperature lower than 24 degrees for the duration of the fermentation. Ideal fermentation temperature is 20-22 degrees
12. When fermentation finished check with hydrometer and bottle as per normal.
N.B. If kegging, add 200g of Dextrose at step 5