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K&e Wheat Beer

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Blitzer

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Hi,

For my next beer I'm looking at doing a Wheat Beer I have a couple of questions.

Recipe atm: 1 can coopers wheat beer, 1kg dried wheat malt.

1. Fermentation, is it the same temperature etc. as fermenting an ale?
2. What yeast to use?
3. If I want to add fruit like raspberries, how and when should I do this? Especially if I'm only using 1 fermenter and not racking to a secondary.
4. Would you add hops? If so what kind?

Thanks for your help.
 

Bizier

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It depends what you are doing here buddy.

If you are adding fruit, I would make it an American style wheat and ferment with US05 at a cool temperature.
http://www.bjcp.org/2008styles/style06.php#1d
http://www.bjcp.org/styles04/Category20.php

If you are trying to make a Bavarian style weissbier, then I would definitely use a liquid yeast and ensure you have a good healthy starter made up. I am not huge on banana bombs, so I would personally ferment on the cool side around 18C.
http://www.bjcp.org/styles04/Category15.php

Both styles use very subdued hopping, and you can't go wrong with something traditional and German like Hallertau or Tettnanger. If the coopers can is hopped, then go light. No dry hops.

There is no avoiding that fruit is a bitch in your fermenter and will always try to block your method of transfer. If you are bottling, you should be able to siphon off directly to bottle if you are very careful and have something like a racking cane with a tip that you can lock off at a set height in the fermenter. You would need to add primings to bottles themselves (like those little lollies). It will require dexterity.
 
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I just recently brewed the Thomas Coopers Wheat, added a can of Morgans Liquid Wheat Malt and that was it. I used the yeast that was under the lid and kept it at 18 - 20c.

I haven't tried it yet, other than sampling the beer in the hydrometre tube. That tasted ok, maybe little bland. So it could do with some hops.

The Mangrove Jack, Bavarian Wheat is quite good, I will definitely be doing that one again.
 

Blitzer

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It depends what you are doing here buddy.

If you are adding fruit, I would make it an American style wheat and ferment with US05 at a cool temperature.
http://www.bjcp.org/2008styles/style06.php#1d
http://www.bjcp.org/styles04/Category20.php

If you are trying to make a Bavarian style weissbier, then I would definitely use a liquid yeast and ensure you have a good healthy starter made up. I am not huge on banana bombs, so I would personally ferment on the cool side around 18C.
http://www.bjcp.org/styles04/Category15.php

Both styles use very subdued hopping, and you can't go wrong with something traditional and German like Hallertau or Tettnanger. If the coopers can is hopped, then go light. No dry hops.

There is no avoiding that fruit is a bitch in your fermenter and will always try to block your method of transfer. If you are bottling, you should be able to siphon off directly to bottle if you are very careful and have something like a racking cane with a tip that you can lock off at a set height in the fermenter. You would need to add primings to bottles themselves (like those little lollies). It will require dexterity.
Probably aiming for more the Weissbier style, what type of yeast are there? Why would you suggest to not dry pitch?

For the fruit, I have a new coopers fermenter the tap is quite high if the fruit drops to the bottom it should not clog until the last few bottles. What if you liquefy before putting it in the fermeter? And when should I place at the start of fermentation? Or after krausen has settled?

Sorry to continue bombarding with questions
 

gjn200

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I brew the worlds simplest Wheat beer, tried it lots of different ways but come back to this.

3kg Coopers liquid wheat extract
25g Hallertau @45mins
Wyeast 3333 @ 18* for 14 days

I keg so it is good to drink straight away, would'nt need to bottle condition I guess.

Next step up was 500g of honey near the end of boil along with the liquid from 12 g of steeped toasted and crushed coriander seed. And Wyeast 3068 @19* for 14 days.
 

Blitzer

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Has anyone tried WB-06 wheat yeast?
 
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