Extract wheat beer recipe queston

That recipe looks perfectly fine, and any of those choices of extract are fine too. You can even just use wheat dme.

I made an apricot wheat one summer that was awesome. I think I used five pounds quartered and frozen.

 

I dont see the point of the light dme. Wheat dme has about the right proportion of wheat to barley malt needed anyway.

If you haven't done a wheat beer before, probably best to master the base recipe first

 

Looks good. Wheat DME beers are almost like cheating, soooo easy and the results will surprise you!

 

I did a mango/habanero wheat beer last summer and doing it again this summer. My friends and I all really enjoyed it and we haven't really had anything like it. I didn't get enough heat off the habanero last year so I will be adding less mangos and more habanero to this years batch.

 

Fine recipe. I'll second and third the removal of light DME. You can use 6, 7 or 8 pounds of Wheat DME.

Hallertau is more traditional than Saaz. I personally would use Hallertau, then perhaps German Tettnang, maybe Liberty. Saaz is fine as well, just not the traditional hop for wheat beer.

Hold the fruit for now. A Wheat based DME is really a great summertime brew. I have a hard time justifying all grain wheat brews actually because the simple DME version is solid. If you think the apricot is worth it then go right ahead.

Lastly, pay attention to your fermentation temps. If you get the yeast where it needs to be the beer will be very good.
Cheers.

 

Mid 60's is generally good for suppressing esters. If you're looking to impart yeast character in an ale strain, you probably want to go a bit higher in just about every style other than kolsch and alt.

Some people will hold part or most of the DME until late in the boil to 1) increase hop utilization due to lower wort density and/or 2) reduce wort darkening.

Since DMS is not a real concern for extract brewing, there are not many significant benefits to a full length boil aside from convenience. Obvious exception for extended boils intended to induce various chemical reactions.

 

I'm not a fan of this particular dry yeast, wb6, and recommend the wyeast product. I found the wb6 to be overly clovey, but I've only used it once and it is just one person's opinion. As stated earlier, you can make great wheat beers with just dme. I also think there is no reason to go out of your way with light dme. wheat dme is typically 50% wheat, 50% barley based. All you are doing is shifting the percentage a bit. You are right that you cannot get honey malt as an extract, but you could do a minimash with half a pound of 2row and half a pound of honey malt. I personally don't think honey malt tasted like honey, but if you are looking for honey, no reason that you couldn't add some

 

Sorry I'm late, but to clarify, I washed and quartered fresh apricots, then I froze them. I didn't go out and buy frozen apricots. I personally wouldn't boil them because that might remove some of the flavor.