Wheat Beer

06 Nov
Wheat Beer

Today’s experiment was to make a simple, crowd-pleasing wheat beer. To accomplish this, I made up a recipe of:

    3.3 lbs. Wheat LME
    3 lbs. Wheat DME
    1 oz. Willamette hops
    1 lbs. Crystal malt from 2-row barley (60L)

The yeast was the yeast after transferring from secondary from both the Paving Tar Stout, and the Caribou Slobber. Some priming sugar was added and the result aerated a couple hours before brewing, to give the yeast a chance to start multiplying – and from the pressure in the container when it was opened, it seems they did just that!

Steeping grains were added at 165 degrees and steeped for 20 minutes. The wort was brought to a boil and the LME and DME added. Most of the hops were added early for bittering, with the last added about 10 minutes from the end of the boil for aroma. I didn’t want to have a highly hopped beer, which drove this decision.

Given that this is an all-wheat beer, it is expected to ferment a bit violently. To help contain the brew, whirlfloc was added shortly before flame-out, and Fermcap-S was used in the primary fermenter. This should contain the brew and prevent it from doing anything dastardly to the brew room.

As the recipe was my own, the expected gravity was not known. We obtained an original gravity (OG) of 1.060 however, which is quite reasonable.
Wheat Beer In Secondary Fermenter Yeast from wheat beer when racking to secondary


Posted by on November 6, 2011 in Brewing


4 Responses to Wheat Beer

  1. Scott

    November 14, 2011 at 11:38 pm

    Given how healthy the yeast were when they went in, it is no surprise that the primary fermentation was mostly complete within the first 2 days. There is a tiny amount of continued fermentation, but barely measurable.

  2. Scott

    November 21, 2011 at 1:12 am

    Racked to secondary today. Beer is a nice golden yellow color, and smells pleasant.

    Recall that this was made using the yeast from previous brews, which were very active and appeared to have largely fermented everything they could within a very short time. Thus is is not surprising that there was quite a bit of yeast in the bottom of the primary fermenter. Once again I saved this for future batches.

  3. Scott

    December 13, 2011 at 8:37 am

    The Wheat beer was transferred into a keg last night using a ‘clean in place’ process to completely clean out the lines first with PBW and then with Star San, leaving the keg filled with the heavier than air CO2 for a completely safe container.

    The FG was 1.014, for a final ABV of 6.1%. The taste is surprisingly citrus flavoured considering the hops used, but tastes light and crisp, as I had hoped. Now to taste test it on visitors to see if it fits the bill as a crowd pleaser. Considering how many people love Bud and the like, I’m guessing most will take some time to come around to this beer.

  4. Scott

    June 3, 2012 at 5:25 pm

    This beer was loved by snobs and casual enjoyers alike. Thus far, it is the most universally enjoyed of the beers made here, and accordingly, it was the fastest to be consumed.


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