Helles Weizen

Ingredients for 5 Gallons:
• 2 Cans Wheat malt extract
• 1/3 oz. Burton Water Salts
• 1 oz. Boiling (Tettnang) hop pellets
• 1 oz. Finishing (Hallertau)
• 1 tsp. Irish Moss
• 1 Packet Wyeast 3068 Weihenstephan Wheat or 1 Packet dry yeast
• 3/4 Cup priming sugar

Thoroughly clean and sanitize anything that will come in contact with the fermenting beer, except bottles and caps which will be sanitized just prior to bottling.

If you are using the Wyeast, two to three days prior to brewing, you will need to start the liquid yeast. Inside the packet, you will feel a small pouch. Press down on the pouch with the heel of your hand until it pops. Shake the foil envelope vigorously for a few minutes, and then place the envelope in a warm (not hot) spot until the packet swells one to two inches. Once the packet has swollen, you can brew the beer.

Let the malt can stand in warm water for 15 - 20 minutes to make it easier to remove it from the can. Open the cans of malt and empty the contents into a large stainless steel or enamel pot (sufficient to hold 2+ gallons). Using at least 1 gallon of hot water, rinse out the cans and add this to the pot. Turn on the heat and bring to a boil slowly, stirring constantly in order to avoid scorching the ingredients.

While you are waiting for the wort to boil, place 3 gallons of cold water into the primary fermenter.

Once the wort has started to boil, add the Burton Water salts and bring to a new boil.

Then, add the Boiling (Tettnang) hops and boil for 20 more minutes while stirring and watching for boil over.

Place the Finishing (Hallertau) hops in the muslin bag and add it to the pot and boil for 10 more minutes. Add the Irish Moss at the same time as the Finishing hops.

When you are done with this process, cool the hot wort and transfer into the primary fermenter. Top off to the 5-gallon level and cover to prevent contamination and wait for the temperature to reach 70 degrees F.

Take a hydrometer reading and note the results. Add the Wyeast to the wort. If you are using the dry yeast, add the yeast to 1 1/2 cups of warm water and allow it to become active (approx. 10 minutes), then add it to the wort. Place the blow off hose into the lid and allow it to hang down into a jar that contains enough water to cover the bottom of the blow off.

Allow the beer to ferment for 2 days in the primary fermenter, then siphon it into the secondary fermenter.

Fill the airlock 1/2 full with water or vodka and place it in the secondary fermenter. Allow the beer to ferment for an additional 5 to 14 days. Use your hydrometer to check the specific gravity.

Fermentation is complete when the specific gravity remains the same for 2 consecutive days.

Once again: sanitize all of the equipment that comes in contact with your beer, including the caps. Dissolve the sugar in a cup of water by bringing it to a boil. Then pour it into the bottling bucket. Siphon the beer from the secondary fermenter into the bottling bucket. Fill and cap the bottles.

Let the beer stand at room temperature for a week, then move to a cooler area for 3 to 4 weeks (the hardest part, but worth the wait).

If you don't have a secondary fermenter, don't worry, the beer will be just fine. You may wish to use the blow off tube for the first few days, then place the airlock on the primary fermenter.

This recipe may be ordered from Brewers Den. Please call us any time if you have questions, would like assistance or would like to place another order.

Enjoy, and keep brewing.

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