Weizen Whiz Weizenbier Beer Kit - Extract

Description

Your Weizen Whiz Weizenbier gives you a wheat beer with light and sweet notes of banana and clove from the wheat malt and SafAle WB-06 yeast. The Bonlander Munich Malt and Vienna Malt provide a smooth, full-bodied character with a touch of caramel sweetness. Hallertau, Czech Saaz, and German Tettnang hops add a light bitterness and hint of spice to balance the malt.

Your Weizen Whiz Weizenbier 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: 7.0% -7.6%
• Original Gravity: 1.062 - 1.070
• Final Gravity: 1.008 - 1.010
• IBUs: 19
• SRM: 6

Ingredients

Extracts

• 6 lbs. Wheat Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Bonlander Munich Malt
• 1 lb. Vienna Malt
• 8 oz. Carapils Malt
• 8 oz. White Wheat Malt

Hops (substitutions based on availability)

• 1 oz. Hallertau Hops
• 1 oz. Czech Saaz Hops
• 1 oz. German Tettnang Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle WB-06)

Also Included

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

Instructions

Hop Schedule

• 60 minutes: 1 oz. Hallertau (Bittering)
• 15 minutes: 1 oz. Czech Saaz (Flavor)
• 5 minutes: 1 oz. German Tettnang (Aroma)

1. Heat 2-3 gallons of water to 150°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with warm water into the wort, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!