Wheat, White and Hefeweizen

• Flat Tyre
• India Pale Weizen
• La blanche de "Chez-nous"
• Basic Wheat Beer
• Van Zandt Weisse
• Fleischyfresh Baker's Lager
• German Weizen (all-grain)
• Weissbeer

• Flat Tyre
  From: Roger Grow (grow@sumatra.mcae.stortek.com)

  Ingredients:

  6 lbs light extract

  2 lbs amber extract

  1/2 lb 20L crystal

  1/2 lb dextrine malt (carapils)

  1 oz Chinook hops

  1 oz Cascade hops

  Wyeast 1056 American (aka Chico)

  3/4 cup of corn sugar for priming

  Add 1.5 gallons cold water and the grains (in a bag) to your boiling pot. Spend about 30 mins bringing the water to a boil. I use medium high on my generic electric range, high boils too quickly and doesnt give the grains enough soaking time.

  Remove the grain bag just before the water boils.

  Remove the pot from the heat (to prevent scorching) and add the extract. Replace on the heat and add 3/4 oz chinook hops - boil for 60 min. Add 1 oz cascades for the last 15 minutes of the boil. Cool to about 100F (chiller, ice bath, snow drift or divine intervention) Add cooled wort to 3 gallons cold water in your primary fermenter. When the temp is less than 80F (should be by now) add the yeast and shake the snot out of it, um, I mean, aereate the wort. When fermentation is complete, make a 'hop tea' by boiling the remaining 1/4 oz chinook hops (I know, not a classic aroma hop) with your priming sugar.

  Bottle, wait at least three weeks and enjoy.

  Primary ferment - 3-5 days (1056 starts slow)

  Secondary ferment - 7 days

  O.G. - 1.046

  F.G. - 1.016

  The beer turned out great! Not exactly like Fat Tire (thus the name) but close enough for me. It doesnt have that Fat Tire wheat taste, but I'm not a big wheat beer fan (shields up Mr. Data). The yeast is an important part of the flavor so buy, beg, culture or pilfer some if you possibly can. If you buy a packet, definately make a starter because 1056 seems to start slow.

  Rates:****

• India Pale Weizen
  From: John Craig (ALVARPDX@EARTHLINK.NET)

  Ingredients for 5 Gallons:

  6 Lbs. Weizen British Dry Malt Extract

  1 Lb. Light Dry Malt Extract

  1 Oz. Hallertauer Hops (60 Min.) [8.2% Alpha]

  1 Oz. Tettanger Hops (45 Min.)[4.5% Alpha]

  1 Oz. Hallertauer Hops (15 Min.)[8.2% Alpha]

  1 Oz. Tetanger Hops (5 Min.)[4.5% Alpha]

  1/2tsp. Irish Moss (40 Min.)

  1.75 Fl. Oz. Wyeast 3068 Weihstephan Wheat Yeast

  3/4 Cup Corn Sugar (Primer)

  Ferment for 6 weeks in primary @ 67deg.

  Origional Gravity 1.048

  Final Gravity 1.020

  Yeild 4.88 Gallons

  Rates:****

• La blanche de "Chez-nous"
  From:Pascal Desbiens (pdesbiens73@hotmail.com)

  Ingredients:

  1.5 kg (3.3 lb) of unmalted wheat

  1.5 kg (3.3 lb) of malted barley (you can also try here a mix of belgian malt and crystal malt)

  0.5 kg (1.1 lb) of rolled oats

  1/2 onces Hallertau

  1 ounce Saaz

  1 ounce Cascade

  8 gr. (.5oz) of orange zest

  15 gr. (.5oz) of coriander

  any kind of belgian yeast

  Rates: Rates:***

• Basic Wheat Beer
  From:jeff avery (averyjl@juno.com

  Ingredients:

  3 to 4 lbs of a wheat extract that you are comfortible with i like Muton's Wheat (3.3 lbs)

  3 lbs of DME (Wheat 40% light malt extract 60%)

  1 oz of fuggles hopps for bitter

  1 oz of cascade hopps for aroma

  any packet of dry yeast that you are comfortible with, i use Muton's

  1 tsp irish moss

  Bring 1 1/2 gals of water and 1/2 cup corn sugar to a boil. remove from heat and add the extracts and the fuggles. boil for 50 min add the cascade hopps and if you desire irish moss 1 tsp. boil 15 min longer and then cool to at least 74 degrees then pitch yeast. fement for 10 to 14 days and can second ferment if you so choose. rack and add 1 cup of corn sugar.

• Van Zandt Weisse
  From: Larry Flynn (laflynn@nas.com)

  Ingredients (five gallons):

  Take 8oz flaked maize + 8oz malted wheat and sourmash-24hrs @95f. Add the sourmash AFTER mashing in other grains. Mash 90 minutes @154.

  3lb 2 row

  3lb 4 oz wheat malt - white

  8oz 20-30l crystal

  8oz dex malt

  .8 oz hallertau 60 min-12 IBU

  .5 oz willamette +.05 oz hallertau 6 min-3 IBU total IBU - 15

  10oz honey added after the boil

  Wyeast -3068 - stepped up to one quart

  ferm 70-68-after third day63

  rack 4 days after vigorous ferment starts

  sec for 10 days

  chill down to 38 for 3 days

  keg n prime

  og 39 -15ibu

  spicy yeast , sour mash, sweet malt with low body overprime for very tall latte-like heads- About 3 volumes c02

  great with tart rasberry juice added before pouring

  serve very cold - 38f

  Rates:***

  Fleischyfresh Baker'S Lager
  From:Luke Gardin (luke@electricbean.com)

  Ingredients:

  5 lbs. Ireks Munich malt, crushed

  1 lb. Ireks light crystal malt, crushed

  .5 tsp. gypsum

  stirred into 2 gallons cold, purified Toronto tap water in a large pot on the stove. Heat quickly to 125F, hold for 20 min., then to 150F for 30 min.. Strain into your brewpot, and sparge with 1 gallon hot water at 170F., Then add:

  4 lbs. British DME

  .5 lb. brewer's rice syrup

  2.5 oz. American Tettnang pellets @ 4.7aau after boil starts (60 min)

  1.0 oz. of same hops at 30 min.

  0.5 oz. of same at 15 min. with 1/2 tsp irish moss

  0.5 oz. same at knockout

  Cool quickly, then put into primary fermentor. Add 3 gallons chilled water to primary, then agitate well.

  In a sanitized cup, pour 1/2 cup boiled water cooled to 90-100F, then add 2 tsp. Fleischmann's Quick-Rise yeast. Cover, then let stand 15-20 min. or until active.

  Pour hydrated yeast into primary, stir well, then apply cover and airlock and let stand at room temp. until active ( mine takes about 10-12hrs), then ferment at 55 F until fermentation lock bubbles every 2-3 min.

  Transfer to 5 gallon secondary fermentor that has 1 tsp. gelatin dissolved into 1 cup boiled water. Stir carefully, then apply airlock and place in fridge, starting at 55 F, then cooling slowly over a 1-week period to 35 F, then allow to lager for 3 weeks (this is a must!!!).

  Bottle with 3/4 cup dextrose and 1 tsp. of same yeast re-hydrated as above. let stand at room temp. for 2 weeks, then age at 35 F for 3 more weeks.

  Starting gravity: 1.055-1.060

  Terminal gravity: 1.010-1.015

  This was a brainstorm I came up with one night while I was loading my bread machine....tastes quite like a typical german helles, as I used only German-type hops and German grains.

  Hope you like it; I was blown away!!!!

  Rates:****

• German Weizen
  From: Rooster, (Unavalable)

  Recipe:

  6 lbs Wheat Malt

  5 Lbs Kleages malt

  1 Lb Carapils

  2 oz 120L Crystal Malt

  1 oz Hallaratau at 60 min

  .25 oz Hallaratau at 45 min

  .75 oz Hallaratau at 20 min

  tsp Irish moss at 20 min

  1 oz Saaz dry

  German Weizen

  Simple one step infusion no need to get fancy a good beer for the summer with Whystephin yeast from Wyeast labs and about four ounces of sugar to prime a five gallon batch.

  Rates:****

  Weissbier
  From: Don Groves, (cgroves@ipa.net)

  Ingredients for 5 gallons:

  3 lbs dry wheat extract

  2 lbs light dry malt extract

  1/2 oz Perle, approx. 3.5 AAU

  Wyeast #1007

  3/4 cup corn sugar, priming

  A bit one dimensional for this hop head but not bad. Will boost hops next time and maybe try Wyeast 3056, 3068, 3333 or 3942 - one of the wheat yeasts.

  Rates:**