Hexenweizen Brau Beer Kit - Extract

Description

Your Hexenweizen Brau gives you the classic banana and clove character of a Bavarian hefeweizen with a modern citrus twist from the sweet orange peel. Wheat and golden light dry malt extracts create a smooth, hazy golden body, while the Munich malt adds subtle toasty notes. Hallertauer Blanc hops contribute delicate floral and fruity bitterness, and the SafAle WB-06 yeast produces the signature esters that define the style.

Your Hexenweizen Brau kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 5.2% - 5.6%
• Original Gravity: 1.044 - 1.050
• Final Gravity: 1.005 - 1.008
• IBUs: 41
• SRM: 5

Ingredients

Extracts

• 3 lbs Wheat Dry Malt Extract
• 2 lbs Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb Munich Malt (10 °L)

Hops (substitutions based on availability)

• 1 oz Hallertauer Blanc (60 min)

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle WB-06)

Spice Pack

• 1 oz Sweet Orange Peel (10 min before end of boil)

Also Included

• 5 oz. Priming Sugar
• Muslin bag
• Irish Moss/Energizer Combo Packet

Instructions

Hop Schedule

• 1 oz. Hallertauer Blanc hops 60 minutes (bittering).

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Steep Specialty Grains

1. Heat 2.5 gallons of water to 155°F.
2. Add Munich Malt (10 °L) to a mesh bag and steep for 30 minutes.
3. Remove the grains, ensuring not to squeeze the bag to avoid extracting unwanted tannins.

Dissolve Extracts

1. Remove the pot from heat and gradually stir in all the Dry Malt Extract until fully dissolved.
2. Return to heat and bring to a boil.

Boil

1. Add Hallertauer Blanc hops at the start of the boil for bitterness.
2. Add the Irish Moss/Energizer Combo with 15 minutes remaining in boil.
3. Add sweet orange peel 10 minutes before the end of the boil for a modern citrus twist.
4. Boil for a total of 60 minutes.

Cool and Transfer

1. Cool the wort to 68°F using an immersion or counterflow chiller.
2. Transfer the cooled wort to a sanitized fermenter and top up to 5 gallons total.

Fermentation

1. Pitch the WB-06 yeast into the fermenter.
2. Ferment at 68°F for about two weeks, allowing the yeast to impart its characteristic banana and clove flavors.

Priming for Bottling

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.