ploto
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Ian's Kit and Extract Excel spreadsheet may be more useful - see the pinned topic at the top of the kit/extract forum.
Wheat beer kits will not benefit from being 'toucanned' (save that for beers you want strong and/or bitter).
You can get a very good wheat beer from extracts, more so if you use liquid yeasts - but worry about that later.
Use dry or liquid malt extract in addition to the kit - better yet use wheat malt extract (coopers make cans of unhopped liquid wheat extract, home brew shops sell dry wheat malt extract).
Avoid using dextrose or 'beer enhancers' that contain dextrose and or maltodextrin.
For a less watery beer you can try adding less water. Make up to 22 or 21 litres instead of 23. Use Ian's spreadsheet to work out your desired alcohol level.
Simple kit wheat beer recipe:
1 x can kit wheat beer
1 x can liquid wheat malt extract OR 1kg dry wheat malt extract.
WB-06 yeast, 20°C, 21 litres.
Also keep in mind that wheat beers can finish fermenting quite quickly and can be drinkable sooner than you may expect. The last one I did as per the above recipe was ready to bottle after 8 days and was good to drink after only 5 days in the bottle (it tasted best between 1 and 3 weeks).
Wheat beer kits will not benefit from being 'toucanned' (save that for beers you want strong and/or bitter).
You can get a very good wheat beer from extracts, more so if you use liquid yeasts - but worry about that later.
Use dry or liquid malt extract in addition to the kit - better yet use wheat malt extract (coopers make cans of unhopped liquid wheat extract, home brew shops sell dry wheat malt extract).
Avoid using dextrose or 'beer enhancers' that contain dextrose and or maltodextrin.
For a less watery beer you can try adding less water. Make up to 22 or 21 litres instead of 23. Use Ian's spreadsheet to work out your desired alcohol level.
Simple kit wheat beer recipe:
1 x can kit wheat beer
1 x can liquid wheat malt extract OR 1kg dry wheat malt extract.
WB-06 yeast, 20°C, 21 litres.
Also keep in mind that wheat beers can finish fermenting quite quickly and can be drinkable sooner than you may expect. The last one I did as per the above recipe was ready to bottle after 8 days and was good to drink after only 5 days in the bottle (it tasted best between 1 and 3 weeks).