Wheat beer

Although we drink it year-round, summer is typically the season for wheat beer, a thirst-quenching ale that has become quite popular since the 1900s. Its popularity could be due to the vitamin charged yeasty sediment, or it could be due its yeasty flavour and zesty effervescence.

A traditional German weizenbier must use at least 50% malted wheat. The rest of the grist is malted barley. Weizenbier clones use anywhere between 25 to 70 percent wheat malt, depending on the brewer. Traditional weizenbiers also have a dose of yeast added at bottling time for a second fermentation in the bottle. This ia called hefe-weizen, or yeast-wheat. If a wheat beer without the yeast is preferred, a filtered Keistallklar (crystal clear ) 
Weizenbier is also widely marketed.

As with other beer styles there are variations on the wheat beer theme. There are Dunkelweizens dark wheat ) and weizenbock  wheat bock ) beers. Berliner Weisse is
Altogether different. Dubbed “the Champaign of the spree” by Napoleon, Berliner


  • 1.5kg NFP Superfine Malt
  • 500g Spray Dried Malt
  • 400g Wheetbix Breakfast Cereal
  • 30g Halletau Hop Pellets
  • 10g Halletau Hop Pellets ( Last 5 minutes of boil )
  • 300g Glucose
  • 1 x Pilsner Beer Yeast
  • 1 x Beer Yeast Nutrient
  • 2 T-spoons Calcium Carbonate
  • 1 x Brewing Salts
  • 1 x Finings

Start S.G Approximately 1038
Final S.G 1005

Boil Wheatbix in 3-4 liters of water in stocking for 30 minutes and remove. To this water add hops in stocking and simmer for 15 minute , leaving the hop stocking in the pot add the malt, beer yeast nutrient, calcium carbonate & brewing salts. Stir constantly to prevent the malt from burning & simmer for 30 minutes. Place the glucose in the brewing bucket & pour the pot of wort into the brewing bucket. Mix thoroughly and fill up to 22 liters in total. Wait until the temperature of the brew drops below 20 degrees Celsius and take a S.G reading. Add the yeast and leave to ferment. . When final S.G reading is reached ( 1005 ) boil finings with 150ml water and pour gently over the brew. Leave 48 hours and bottle.

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