NORTHERN BREWER 750X Hank’s Hefeweizen Wheat Beer Recipe Instructions

NORTHERN BREWER 750X Hank’s Hefeweizen Wheat Beer Recipe

Product Information

Specifications :

• Original Gravity (O.G.): 1.052
• Alcohol By Volume (ABV): 5.2%
• International Bitterness Units (IBU): 15.8
• Brew Time: 6 weeks (Primary: 2 weeks, Secondary: 2 weeks, Bottle Conditioning: 2 weeks)

Hank’s Hefeweizen
This recipe features a delicious German-style ale created by homebrewer Hank, using the Weihenstephan wheat yeast strain for a traditional flavor profile of spicy clove phenolics and banana esters. It combines American malts and hops to bring a taste of Bavarian classic hefeweizen.

Kit Inventory:

• Suggested Yeast
• Specialty Grain: Fieldstone Grain Blend (0.5 lbs Briess Carapils)
• Malt Extracts: 6 lbs Wheat Malt Syrup, 1 lb Golden Light DME
• Premium Hops: 1 oz German Tettnang (60 min)
• Yeast

Product Usage Instructions

Before Brew Day:

• Prepare brewing notes including important dates, additions, and fermentation temperature.
• Ensure you have all necessary equipment and ingredients ready.

On Brewing Day:

1. Heat 2.5 gallons of water.
2. Bring water to a boil and add Wheat Malt Syrup and Golden Light DME.
3. Add German Tettnang hops at the start of the boil.
4. Cool the wort and transfer it to the fermenter, aerating it well.
5. Measure specific gravity with a hydrometer.
6. Initiate fermentation by adding yeast and sealing the fermenter.

Primary Fermentation:

• Monitor fermentation activity for about 1-2 weeks until it slows down.
• Determine optimum temperature for yeast performance.

Bottling Day:

1. Sanitize bottling equipment and prepare a priming solution.
2. Siphon beer into bottles, mixing it with the priming solution for carbonation.
3. Cap the bottles securely.

Secondary Fermentation (Optional):
If desired, transfer the beer to a secondary fermenter for further conditioning before bottling.

Frequently Asked Questions (FAQ)

• Q: Can I adjust the ingredients in the recipe?
  A: While variations are possible, altering the ingredients may affect the final taste and quality of the beer.

• Q: What should be the ideal fermentation temperature?
  A: The ideal temperature varies based on the yeast strain used; refer to the yeast’s recommended range for best results.

EXTRACT

HANK’S HEFEWEIZEN

This recipe has been in our stable for nearly 20 years, and has proven to be one of our most popular wheat beer recipes. Originally created by a homebrewer named Hank, this delicious German style ale utilizes the famous Weihenstephan wheat yeast strain to produce the time-honored flavor profile of spicy clove phenolics and distinctive banana ester profile. Paired with American malts and hops, this recipe brings this Bavarian classic over the pond to spread the joy of hefeweizen for all to enjoy.

KIT INVENTORY

• SPECIALTY GRAIN
  • Fieldstone Grain Blend: 0.5
  • lbs Briess Carapils
• MALT EXTRACTS
  • 6 lbs Wheat Malt Syrup
  • 1 lb. Golden Light DME
• PREMIUM HOPS
  • 1 oz German Tettnang 60 min

SUGGESTED YEAST

YEAST

• DRY YEAST:

  • Fermentis Safale WB-06
  • Optimum Temp: 59°- 75°F

• LIQUID YEAST OPTIONS:

  • Omega Yeast OYL-021
    Hefeweizen Ale Optimum temp: 64°- 75°F

  • Imperial Yeast G01 Stefon
    Optimum temp: 63°- 73°F

  • Wyeast 3068 Weihenstephan Wheat
    Optimum temp: 64°- 75°F

BEFORE BREW DAY

• Upon arrival, unpack kit.
• Read all instructions before starting.
• Be sure you have all items listed in the Kit Inventory.
• Refrigerate liquid yeast. Check package for manufacture recommendations for brew day.
• If making a yeast starter, we suggest 24-48 hrs.
• Contact us if you have any questions or concerns.

YOU WILL NEED

• Homebrewing equipment for brewing 5 gallon batches.
• Boiling kettle (at least 3.5 gallons capacity).
• Approx. 2 cases of 12 oz or 22 oz pry-off beer bottles.
• Optional – 5 gallon carboy, with bung and airlock, to use as secondary fermentor.

BREWING NOTES

KEY STATS

• Brew Day Date: __
• Secondary: __
• Important Additions: ____
• Bottling/Kegging: ___
• Fermentation Temp: __
• Yeast Strain #: _____
• Measured OG: __ FG:___

ON BREWING DAY

1. Heat 2.5 gal of water.

2. Pour grain into supplied mesh bag, and tie open end in a knot. Steep for 30 min at 150° – 160°F. Remove bag, drain and discard.

3. Bring to a boil. Remove the kettle from burner and stir in 6 lbs Wheat Malt Syrup and 1 lb Golden Light DME.

4. Return to boil. The mixture is now called “wort”, the brewer’s term for unfermented beer.
   NOTE: Total boil time is 60 min.
   – Add 1 oz German Tettnang at the start of boil Note: If you have extra hops, store them in the freezer or they can be discarded.

5. Cool wort.When.60-minute.boil is finished, cool. wort to approximately 65°-70°F as rapidly as possible. Use a wort chiller, or put kettle in an ice bath in your sink.

6. Sanitize fermenting equipment and yeast pack. While wort cools, sanitize fermenting equipment (fermenter, lid or stopper, airlock, funnel, etc) along with yeast packs.

7. Fill primary fermenter with 2 gal cold water, then pour in cooled wort. Leave any thick sludge in bottom of kettle.

8. Add more cold water as needed to bring volume to 5 gal.

9. Aerate wort: Seal fermenter and rock back and forth to splash for a few mins, or use an aeration system and diffusion stone.

10. Measure wort’s specific gravity with a hydrometer. Record.

11. Add yeast once temp. of the wort is 70°F or lower (not warm to the touch). Sanitize and open yeast pack. Carefully pour contents into primary fermenter.

12. Seal fermenter. Add approx. 1 tbsp of water to sanitized fermentation lock. Insert airlock into rubber stopper or lid. Seal fermenter.

13. Move fermenter to a warm, dark, quiet spot until fermentation begins.
    PRIMARY FERMENTATION

14. Within 48 hours Active fermentation begins. You’ll see a cap of foam on the surface of the beer. Specific gravity as measured with a hydrometer will drop steadily. You may see bubbles in the fermentation lock. Determine optimum temp. for this beer based on the yeast you selected from above.

15. Within 1-2 weeks Active fermentation ends. Proceesd to next step when:

16. Cap of foam falls back into the beer.

17. Bubbling in airlock slows down or stops.

18. Specific gravity as measured with a hydrometer is stable.
    SECONDARY FERMENTATION (OPTIONAL)
    NOTE: You may skip transferring to a secondary fermentor and simply leave the beer in the primary fermentor.

19. Sanitize siphoning equipment, airlock, carboy bung or stopper. Siphon beer from primary fermenter into secondary.

20. Allow beer to condition in secondary fermenter for 2 weeks before proceeding with the next step. Timing is now somewhat flexible.
    BOTTLING DAY (ABOUT 4 WEEKS AFTER BREWING DAY)

21. Sanitize siphoning and bottling equipment.

22. Mix a priming solution (sugar dissolved in water; carbonates bottled beer). Use the following amounts, depending on which type of sugar you use:

23. Corn sugar (dextrose) 2/3 cup in 16oz water.

24. Table sugar (sucrose) 5/8 cup in 16oz water.
    Bring solution to a boil. Pour into bottling bucket.

25. Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix – do not splash.

26. Fill and cap bottles.
    CONDITIONING (ABOUT 6 WEEKS AFTER BREWING DAY)

27. Condition bottles at room temp. for 1–2 weeks. After this point, store bottles cool or cold.

28. Serving: Pour into a clean glass. Be careful to leave any sediment at the bottom of the bottle. Cheers!

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