If you are making a bigger beer, use the lower end of the range to avoid too full of a body, which can limit drinkability. ------------------------------------------------------------------, 5 lb (2.27 kg) Wheat Liquid Malt Extract 0.33 lb (150 g) Chocolate, 0.5 oz (14 g) Tradition (60 minutes) (3 kg) Great Western wheat malt (2 °L) or similar 3.3 lb. Berliner Weisse has too much acid for day-in and day-out and my stomach would complain. If you are making a lower gravity beer, use the higher end of this temperature range to leave the beer with a bit more body. A darker, stronger version of Bavarian wheat beer. Mill or coarsely crack the specialty malt and place loosely in a grain bag. This recipe is on the bigger end of the style, with a rich caramel note. Alternatively, a blend of wheat, Munich and Pilsner malt along with a heavier hand on the specialty grains seems to do well in competition. Don't miss a thing! I have used a number of wheat and Munich malt extracts with good results. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast. Stir thoroughly to help dissolve the extract and bring to a boil. The proper pitch rate is 9 grams of properly rehydrated dry yeast, two packages of liquid yeast or one package of liquid yeast in a 1.5-liter starter. They’re also both very easy-drinking, with a soft mouthfeel and high carbonat… If you can’t get fresh liquid malt extract, it is better to use an appropriate amount of dried malt extract (DME) instead. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.043 (10.8 °P). 1 oz (28 g) Tradition (0 minutes). Target low to moderate phenols and esters and you will have more than enough character for the style. 0.5 lb (227 g) Carared Steep the grains in hot water (about 145° – 160°F) to extract flavor and color – do not allow to boil. It is easy to use and provides as good a result as using the grain itself. Boil for 90 minutes. Avoid packing the grains too tightly in the bag, using more bags if needed. Avoid packing the grains too tightly in the bag, using more bags if needed. 0.25 lb (113 g) Carafa I, ---------------------------------------------------------------------, 7 lb (3.18 kg) Wheat Liquid Malt Extract Follow the remainder of the all-grain version of this recipe. (2 kg) wheat liquid malt extract (4 °L) 2.2 lb. Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast. (75 g) Weyermann Carafa Special II (430 °L) 3.36 AAU Hallertau pellet hops (0.84 oz./24 g at 4% alpha acids)(60 min.) Get the best brewing tips, techniques, and recipes in your inbox. (75 g) Weyermann Carafa® Special II (430 °L) 2.96 AAU Hallertau pellet hops (0.74 oz./21 g at 4% alpha acids) (60 min.) Limit late hop additions, if used at all, to a small addition of noble hops near the end of the boil. Delivered right to your mailbox. Slight, soft caramel notes and toasty, bread crust-like melanoidin character from Munich malt should be present in moderate levels. A traditional dunkelweizen would be 50 to 70% wheat malt, 30 to 50% dark Munich malt and a small amount of mid-color caramel malt. The best of both worlds. I skip using kettle finings in this beer. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. (150 g) Dingemans Special B malt (120 °L) or similar 5.3 oz. (75 g) Weyermann Carafa Special II (430 °L) 3.36 AAU Hallertau pellet hops (0.84 oz./24 g at 4% alpha acids) (60 min.) Boil for 90 minutes. Enroll in the BYO Digital Membership for 12 months to access premium recipes, tips, techniques, and DIY projects. I skip kettle finings for this beer. The balance between bittering and sweetness is usually even, though some examples can have an initial sweetness up front. Follow the remainder of the all-grain version of this recipe. One ounce by weight (28 g) of Sinamar® in 5 gallons (19 L) of liquid adds 6 SRM of color and little in the way of roasted flavor. (1 kg) Weyermann Munich Amber liquid malt extract (8 °L) 8.8 oz. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. 0.5 lb (227 g) Dextrine/Carafoam Steep grains for 30 minutes at 154°F (68°C).