Journal of Brewing

This recipe is my own. It’s a modified version of Keystone Wheat Beer. My modification is 1oz of Tettnang hops for the final 30 mins and 2 lemons zested and added for the final 10 minutes.

I’ve made this beer before and with great results. I make sure to add the malt extract late in the brew to keep the color nice and pale. I like a light colored wheat beer.

Here’s the lineup:

Fermentable Sugars

8lb of (60/40) wheat malt extract by Alexander’s. On the phone I was told that the ppg for this extract was 30. So

(8 x 30) / 2 = 120

So that’s a boil gravity. When the recipe is taken out to 5 gallons we get:

(8 x 30) / 5 = 48

That’s a decent orignal gravity. My OG was 1.056. That’s most likely because of the starter. The starter was made with the wheat yeast (3068) and 6oz Light DME and 2L of water.

Hops

1oz Tettnang for 60 minutes and 1oz Tettnang for 30 minutes. Since I added the malt extract toward the end, I most likey got maximum extraction from the hops.

I.B.U. = (13% x .29 x 75) /5 = 56.5 + (13% x .22 x 75 /5) = 99.45 Something is wrong with that number. Got to figure that one out.

Yeast

Wyeast 3068 XL. Wheihenstephaner yeast. An excellent yeast with hits of banana and clove. The best smelling yeast of all I’ve put my nose too. I love that stuff. Best temperature 68F.