Wheat beer: 3 recipes at home + tips

Traditionally, homebrew is made from barley malt, but an equally tasty drink is obtained from wheat malt. This foamy beer has a mild character, delicate aroma and, most importantly, is easy to prepare.

Tips before you start

1. It is very important to observe sterility in the work

   All utensils and equipment, as well as the brewer's hands, should be clean, ideally steamed or disinfected with any means.

2. Malt can be bought ready-made

   Or you can make it yourself by germinating and grinding the grains.

3. The alpha acidity of hops should be at least 3%

4. It is best to make "foamy" in a special brewery

   If you don't have one, you need to find a capacious pot "with a reserve".

   It should be borne in mind that foam will be actively formed in the process.

5. Optionally, carbonize the beer (saturate it with carbon dioxide)

   Before bottling, add to it (one thing): honey (5 g per 1 liter), beet sugar/fructose/dextrose (7-10 g), malt extract (10 g).

   Powders can be poured directly into a bottle or made into a syrup by boiling with a little water.

   The best option is carbonization with young wort.

   To do this, at the end of cooking, pour off 10% of the liquid, place it in a clean jar and store it in the refrigerator until fermentation is complete, then add it to the drink.

6. For maturation, the beer is sent to the refrigerator or cellar

   The finished drink can be stored for about six months at a temperature not exceeding room temperature; after opening the bottle, wheat foam should be drunk within 1 day.

Recipe for beer "Bavarian style"

Hops are better to use Hallertau or Tettnanger, yeast - special yeast intended for brewing wheat beer (WB-06, WLP300, 3068).

Glucose is used for carbonation in the amount of 10 g per 1 liter of beverage.

Optionally, the list of ingredients can be supplemented with coriander or citrus zest.

Ingredients

1. Wheat malt - 2 kg

2. Pilsner malt - 1.5 kg

3. Light caramel malt - 0.5 kg

4. Hops - 15-20 g

5. Yeast - 1 package

6. Glucose - proportionally

7. Water - 20-25 liters

Method of preparation

1. Heat part of the water (12 l) to 73 °C, mix with malt.

2. Leave to stand at t=66-68 °C for 1 hour.

3. Increase the temperature of the mixture to 71 °C by adding the required amount of boiling water, and leave for 15 minutes.

4. Filter the mass by washing the grain with the rest of the hot water (t=78 °C) until 23.5 liters of wort are obtained.

5. Boil the mass for 15 minutes, add hops, boil for another 45 minutes.

6. Cool the mixture to 20-23 °C, add the yeast activated according to the instructions.

7. Leave for 1 week to ferment in a dark room at room temperature.

8. Pour the beer into bottles, add glucose according to the specified proportions, let the drink mature for 10 days in the cold.

Recipe for strong wheat beer

This spirit will be more to the taste of the stronger sex, as its degree is quite high - about 10%.

Ingredients

1. Wheat malt - 2.5 kg

2. Barley malt - 2.5 kg

3. Hops - 40 g

4. Water - 23 liters

5. Special yeast - 1 package

The method of preparation

1. Mix two types of malt.

2. Heat the water to 50-55 °C, gradually add the grain mass to it.

3. Then cook, removing the foam and stirring, according to the following scheme: at t=55 °C - 5 minutes., at t=65 °C - 35 minutes., at t=72 °C - 35 min., at t=78 °C - 10 min.

4. Add hops to the wort, boil the mixture for 70-80 minutes.

5. Cool the liquid, strain, mix with the yeast activated according to the instructions.

6. Put the mass in a dark place at room temperature (20-22 °C) until fermentation is complete (about 1 week).

7. Filter the drink, pour into glass vessels, keep for another 1 week in the dark and cool for maturation.

Classic wheat beer recipe

Ingredients

1. Filtered water - 32 liters

2. Wheat malt - 5 kg

3. Dry brewer's yeast - 25 g

4. Hops - 50 g

Method of preparation

1. Heat the rest of the water (25 liters) to t=80 °C.

2. Put the malt in a gauze/cloth bag, place in water, boil for 2 hours with the lid closed and t=72 °C.

3. Heat the mixture to 80 °C, keep it under these conditions for 5 minutes.

4. Take out the malt bag, pour the rest of the water into the container, boil the wort.

5. After boiling, skim off the foam, add hops, and cook for another 15 minutes.

6. Cool the wort container in a cold water bath or in special equipment.

7. Filter the mixture, pour into the fermentation vessel, add the yeast activated according to the instructions.

8. Transfer the wort to a dark place with a constant temperature of about 20-22 °C.

9. Wait for the fermentation processes to end (up to 10 days), strain, distribute the drink into small containers.

10. Let the beer "mature" in the cold for about 1-2 weeks.

Update: 14.04.2019

Category: Beer, Cider, Ale