Hefeweizen Extract Ingredient Questions

Just use 6lbs of the Muntons Wheat DME, the liquid will do you no favors. If you can find Wyeast 3068, that's my preferred yeast for Heffes, lots of Banana and clove.

You may also find this link helpful:

https://processbrewing.wordpress.co...iment-wlp300-hefeweizen-vs-wlp029-german-ale/

 

You'll be fine if you use the local kit. Just be sure the ingredients are fresh, especially the LME.

"Bavarian Wheat" from NB huh? Pay no attention to that. There is certainly a difference among grains and where they originate but with LME/DME it isn't a concern. And it usually not a concern with wheat in any case.

Don't sweat the ratios. The manufacturers refuse to publish the malt bill for extracts anyway, so anything they say can safely be called bull shit. Doesn't make it bad, just nothing you or I could ever verify. More wheat is better though.

A good liquid German wheat strain should be used. Yeast is absolutely the most important consideration with continental wheat beer. You can't make a proper Hefe without it. WLP300 is fine.

Good luck.

 

As has been discusses do not sweet the details of wheat vs. barley ratios.

Select a Wheat DME that is available at your homebrew store.

Make sure to use a liquid yeast strain. Wyeast 3068 is my personal preference but WLP300 should 'work' as well.

A critical decision is what fermentation temperature to achieve. My personal preference is 68 degrees F with 3068 (or the equivalent strain of WLP300) since this gets the best balance of banana and clove flavors for my palate. Fermenting cooler will let the clove flavor be more prominent and fermenting warmer will make the banana flavor more dominant.

Good luck with your Hefeweizen!

Cheers!

 

Don't use LME at all. Just go with 6 lb DME and call it good.

I would pick WLP300, but any of them will work fine.

I'd ferment cool in the low to mid 60s Fahrenheit if possible to accentuate the clove. Otherwise it can turn into a banana bomb.

Enjoy.

 

Welcome to the BA site, brew4you15, and to the Homebrewing forum. It's probable that the late addition of the extract is to minimize any darkening of the wort from cooking the extract for an hour. If you'd like to keep your beer as light as possible you can add 25% of the DME at the start of the boil and the rest with 10-15 minutes to go. Extract does not have to be boiled for a full hour.

Hang around the site as long as you'd like, and enjoy your time while here.

 

Necessary no. Beneficial yes.

Good question.
Late addition extract does two things. 1, less time to darken the beer as pointed out by @Mothergoose03.
2, better hop utilization. You will get better extraction of hop compounds, bittering agents in this instance, with a less dense wort. As the density of the wort increases the amount of hop oil extracted decreases. Think about it, you are trying to extract pine tar into boiling water. If the water is dense with sugar, it will extract less. Save the extract and you boil the hops in a less dense wort for a longer period.

Since extract has already gone through the boil wort boil stage, there is little need to really keep an extended boil- except to dissolve the extract, sanitize the extract, mix the hops with the wort.
This is when it starts to get technical and hopefully fun. Tettnang btw is considered by many to be the absolute best hop for Hefe as well as many other Continental brews. One of my top 5. Maybe top 3.

Now is a good time to research "full wort boil".
Cheers.