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Looking for a Wheat Recipe
I'm looking for an fairly easy recipe for a wheat beer. This would only be my second batch. I did buy a Coopers brewmasters wheat beer malt concentrate. I have heard of using orange zest and corriander seeds, but not sure of anything esle. Please explain recipe so that a newbie such as myself can understand.
My first brew that i did was a lager that came with my coopers homebrew kit. It has only been bottled for a week and seens to be coming along OK, but not as good as i suspected. From reading the forum, i understand some mistakes that i made and look forward to seeing some of your recipes.
PLEASE respond quickly...I'm want to get started this weekend. The waiting game of making beer is killing me.
Thanks
What kind of wheat beer are you looking to brew, an American style or a Hefeweizen? I brewed a great Hefeweizen for my first batch. I didnt add orange or corriander, but I used a White Labs Hefe yeast that gave it a wonderful banana and clove flavor.
I have never had a hefewweizen, but it sounds good.
Was it easy to do?
I'm planning a hefe for my third batch, as soon has I have the "discretionary income" to buy the ingredients 
I was thinking of a super-easy all extract, though a local HBS sells a partial grain kit. After pricing out the individual ingredients at the store, the kit may actually be a few cents cheaper than me cobbling a recipe together.
A good Hefeweizen is a great thing. The brew was really easy because I used a kit that had all of the ingredients already. I used a True Brew Wheat kit that contained two cans of an unhopped wheat liquid malt extract, 1 oz of hops, and yeast (I didnt use the yeast and substituted a white labs Hefe yeast instead).
No grains involved!
6.6 lbs of Munton & Fison LME - Wheat
1 oz Tettnanger hops
White Labs Hefeweizen yeast (WLP300)
Bring 2 gallons of water to a boil
Turn off heat and stir in both cans of LME plus hops
Bring back to boil
Boil for one hour
Cool wort and add it to 3 gallons of water in your carboy - top off to 5 gallons
Once wort has cooled below 78F, pitch yeast
Ferment for 10-14 days
EASY!
There are a ton of free recipie web sites out there, I use Cats meow 3 and Gambrinus' Mug for most of mine. I will usually find a couple of good recipies, to use as a starting point, and try to take bits and peices to form my own. That way I have a beer that I can really say that I came up with.
As far as wheat beers go I would have to agree with Brewrob, you should try to narrow down a little further and decide what type of wheat you want to brew. I have used dried bitter orange peel and crushed corinader seeds, (both found at a local homebrew supply) in an ESB and I think that they really worked well.
Congrats on taking the first steps to truely enjoying beer. Keep us posted on how they turn out. Have you tried your first batch yet?
RS
"People are willing to pay $20 for a bottle of mediocre wine; for half that, you get beers you will remember for the rest of your life"
Extract:
7# wheat of any brand (roughtly 65% wheat, 35% pale)
Add about 1/4# to 1/2# of crystal 20L or 40L, and the same of munich, this gives it a SLIGHT caramel and malty flavor. Not much though.
Halletauer or cascade for bittering @ 60 mins, then halletauer, tettnanger, or willamette for aroma @ 5 mins
It's a simple recipe I have made before and loved it.
I brew this all grain now, but since this is your second batch, that is probably not what you want.
Cubx, I wouldn't mind seeing your all grain version....If you'd be so inclined to share...
Thanks.
My all grain tends something like this:
10# wheat, 8# 2 row (I try for a 65%-35% mix), then 1# crystal 20L or 40L, or 1# of munich. I rarely use 2 specialty grains. Widmer (my favorite) uses both specialties though.
For hops, generally 2 oz Halletauer or Willamette @ 60, then 2 oz Tettnanger or Willamette @ 5. I try to keep all the hops below 6% AA.
Sometimes I will slightly modify the grain bill, but not much. The hop bill is pretty standard for this.
For yeast, I don't use the Bavarian banana clove, I absolutely hate it. I have used 1056, 1275, 1098, 1335, 1028, whatever strikes my mood. I have used 1007 and 1010, but didn't like either.
I don't do a protein rest since I have no good method of raising the temperature. My mash in is around 152, and my typical fermentation is 7-10 primary, same for secondary.
It doesn't have to be complex to be good.
Oh... and I *prefer* to use low flocculating yeast and I don't filter. I love hazy beer.
And before anybody writes back and says "that's not hefe if there's no banana clove", duh... I know that, but it's my beer. I call it as I see it.
Cubx, thanks for sharing, it looks good...I'll have to give it a shot.
I know you said you don't do a protein rest & it sounds like you have a good thing going here, but if you're ever interested, give this site a look. I've used it now on two batches VERY successfully and have hit my temps on the nose both times.
http://www.rackers.org/calcs.shtml
Cheers
I forgot to mention that is 10 gallons, but I figure that any all grain brewer should figure that out.
Either that or their efficiency is about 25%...!
Cheers
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