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King Wheat

This basic wheat formula I present as a foundation for and fruit addition. I may even reduce the Extract by a full pound to reduce the "heaviness" for the upcoming summer.

Brewer: Crist Holveck Email:
Beer: King Wheat Style: Weizen/Weissbier
Type: Extract w/grain Size: 5.5 gallons
4 HCU (~4 SRM)
Bitterness: 16 IBU
OG: 1.053 FG: 1.013
Alcohol: 5.1% v/v (4.0% w/w)
Water: Soft Water
Grain: .5 lb. German Vienna
1 lb. Dextrine malt (Cara-Pils)
.5 lb. Flaked wheat
1 lb. German Munich
Steep: I have a pretty good yield if I rinse the grains with about a quart of water per # of specialty grain
Boil: 60 minutes SG 1.048 6 gallons
5 lb. Wheat extract
1 lb. Honey
Hops: .5 oz. Hallertauer (4.25% AA, 60 min.)
.5 oz. Saaz (3.75% AA, 30 min.)
.5 oz. Saaz (3.75% AA, 15 min.)
.5 oz. Saaz (3.75% AA, 5 min.)
Yeast: WYeast 3068 Weihenstephan Weizen Yeast.
Log: I use cold conditioning in the last three days of the secondary to clarify. Honey and 2-3 # of fruit is added in the secondary.
Carbonation: Natural
Tasting: Expect fruity esters, predominant banana & clove.

Recipe posted 01/19/06.