Wednesday, November 23, 2011

Belgian Style Wheat Beer

Ramble: This is the first recipe for a beer that I'm posting, and it's an extract recipe that I came up with all on my own. A lot of research on Belgian beers and hops went into the process. Now, don't worry, this site is not being overtaken by home brewing, the Winemaker's Notebook is in fact for winemakers, but I'm sure there are some readers who have lots more experience brewing beer than I do, and for that reason, I'd love for you to share your thoughts down in the comments! Just let me know what you think.


2 lbs. crushed Bavarian white wheat
6 lbs. wheat extract (35%barley, 65% wheat)
1oz. hallertau hops
brewferm blanche yeast
1 lb light brown sugar
1 bitter orange peel (valencia)
1/2 tsp ground coriander

I steeped the crushed grains in a grain bag at 155 degrees Fahrenheit for 60 minutes. Then added the sugar and wheat extract to the mash, brought it to a boil, added in the hops for 60 minutes, and the coriander/orange for the last 5 minutes. Brought to five gallons, added yeast, and fermented!

So far so good, the beer isn't very old yet, and I sampled it for the first time the other day. It definitely needs to age. Up above is what I intended, but I actually only hopped during the boil for about 45 minutes. And, yes, the beer could be a little hoppier, but overall I'm pretty satisfied with both the flavor and aroma. The orange comes through very nicely, a little more than some of the Belgian beers I've sampled in the past, but it's by no means overpowering. It has been a lot of fun making my own extract recipe, and I'm sure that by Christmas time, this will be an excellent beer.

Have a Happy Thanksgiving to all of the American Readers!

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