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Home Brew Beer Recipes - Partial/Extract
Beer Brew 1 - Hubert's Belgium Trippel
  Beer Brew 2 - Straw Dog Kolsch

  Beer Brew 3 - Blow My Windmill Pilsner
  Beer Brew 4 - What to Wheat for Dinner
  Beer Brew 5 - Let the Oktoberfestivities Begin
  Beer Brew 6 - Belgian Battleground Ale
  Beer Brew 7 - Pablo's Kolsch
  Beer Brew 8 - Belgian Golden Ale
  Beer Brew 9 - Ichabod's Cranium Pumpkin Beer
  Beer Brew 10 - Appalachian Pale Ale (OAPA)
  Beer Brew 11 - Appalachian Pale Ale 2 (OAPA)
  Beer Brew 12 - It's Good to be American Pale Ale
  Beer Brew 13 - Another Munich Beer Tent Brau
  Beer Brew 14 - Up Under Australian Lager
  Beer Brew 15 - Monks Gone A Rye Ale
  Beer Brew 16 - Trouble With Belgian Dubbel
  Beer Brew 17 - Hubert's Belgium Tripel 2

About Wheat Home Brew Beer


Hops Used

Bittering - Tettnang Hops 1 Ounce.

Aroma - Hallertau Hops 1 Ounce.

Technical Stuff


Styles of Beer
Many have said the taste of beer must be "acquired".  That may be true.  Although factors such as the brewing process and various spices, fruits, etc. play a role, the taste of beer chiefly comes from the malt and water used, esters (or lack of) from the yeast, and the hops.  And, it's the hops that people are inherently tasting when we say beer is an acquired taste... more

Choosing the Right Beer Glass

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Home Brew How To: Brewing Beer

Discover the wonderful world of home brew.  If you've ever wanted to brew at home, but didn't know how to get started, this website serves to provide information on how to make home brew beer and the home brew process.  Get recipes for home brew beer, and step-by-step instructions on how to home brew beer.  No detail has been left out. 

Every new home brewer is going to need a basic set of brew equipment.  Read about all the home brew supplies available and typically used within the hobby.  Get information about home brew kits - one of the first purchases you'll make.  Find your local home brew stores and shops

You'll find that most beginners use bottles for their home brewed beer.  But, as you advance your knowledge and experience in brewing beer at home, you'll likely want to move away from bottling to kegging your beer.  Learn about the various home brew kegs and kegging systems.

Get answers about the home brew system, the best home brew kits, all the different pieces of home brew gear, and even where to obtain beer labels for your bottles!

Our Favorite Brew Supply Store
If you live in Western North Carolina, we highly recommend you visit the guys over at Asheville Brewers Supply!


Our Favorite Commercial Beers
Chimay Trappistes
Any of the Belgian Monk beers brewed within the walls of the Trappist Monastery and controlled by the International Trappist Association.  World renowned beers that are considered by us among the finest brews.

RJ Rockers
Great beer, brewed in a fashion familiar to any of us who have served with the Army/Air Force in Germany during the Cold War.  Love the new Pint Glass they sent me recently.  Ummmmmm!

BrandBrand Bier - The Brand Beer from The Netherlands.
While stationed in The Netherlands, this was the more popular beer, after Heineken.  In our opinion, it is a far better brew than the big "H" beer!  Unfortunately, Brand beer is not available in the United States.


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Beer Brew 4 - What to Wheat for Dinner Weizen Beer

July 25, 2014 by Rick Morris:

Recipe for this Wheat Beer Home Brew

1. Northwester Weizen Malt Extract 6 Pounds
2. Briess/Northwestern Dry Malt Extract     1 Pound
3. Crushed Grain, Wheat Blend (.5 Pilsner Malt    + .5  Wheat Malt) 1 Pound
4. Tettnang Hops 1 Ounce
5. Hallertau Hops 1 Ounce
6. White Labs German Ale/Kolsch Ale Yeast - 1 Vial
7. Corn Sugar - 1/2 cup

April 2012 - This is our first go at a wheat beer.  Just like every other home brew, we started by sanitizing everything.  And, we of course took the vial of yeast from the fridge so it can get to room temperature.

A picture of our home brewing kettle and plastic bucket fermenter, after sanitization.   Sterilizing our brewing equipment in the sink, with a mixture of water and a few tablespoons of "One Step" sanitizing powder.

We collected our water, one 24-ounce glass at a time, from the filtered water coming out of the fridge, and added about 2 1/2 gallons of this to our primary fermenter, which then went into the fridge to chill.  The idea behind this is to have cold, clean and filtered water in the fermenting bucket, in which we pour our hot wort.  This will bring the temperature down quickly - something important in brewing beer at home, to prevent bacteria exposure.  We also collected about 5 pounds of ice (also filtered water) from the freezer, for adding to our wort.

The ingredients (hops, malts, yeast, grains) for our Wheat Beer.   We got our filtered water from the fridge!

Next, we added another 2 gallons of filtered water to the brew pot, and brought the temperature to about 155 degrees F.  We then added the grain bag, allowing it to steep at this temperature for 55 - 60 minutes.  Make sure you monitor the temperature when steeping your grains!  You may have to turn the heat on low, and/or move the brewing pot from the heat.  After the hour of steeping, we moved the grain bag to a bowl so as to collect the extra juices, which were added later, at mid-boil.

Important: Do not add your grain bag until the temperature of your water has risen to, and is holding steady at 150 - 155 degrees F.  Why?  Well, if you forget about monitoring your water for a few minutes, you can always adjust for temperatures higher than 155 degrees F. (by cooling, obviously).  If the grain bag was placed in the water as the temperature was rising, and you step away for a minute, the grains may accidently steep at a higher temperature and produce off-flavors.

Adding filtered water to the home brew kettle.  Generally, you'll need about 2 gallons of water.   Steep the grains for about 55 minutes at a temperature of 155 degrees.

Moving the grain bag to a bowl after steeping in the brew kettle.

The heat was increased to about 200 degrees F., at which time we added the malt, and malt extract.  In our previous batches, we noticed the powder malt would leave a considerably amount in the bag.  This was happening because the steam from the brew pot was instantaneously converting the powered malt into it's natural sticky state, making some of it "cake" to the plastic bag from which it was being poured.  So, we first poured the dry malt into a bowl, and then added it to the brew pot. 

Powdered malt was pured into a bowl before adding to the home brew kettle.  This reduces waste when the steaming pot melts the extract to the plastic bag.   Powdered malt was pured into a bowl before adding to the home brew kettle.  This reduces waste when the steaming pot melts the extract to the plastic bag.

As for the malt extract, it came in a plastic bag this time, as opposed to the nice plastic jars we previously used.  So, we soaked the bag of extract in hot water to make it less viscous and easier to pour.  After a few minutes, we added it to the brew pot, and increased the heat.

Warning: This was the time to pay more attention to our brew pot.  Last go around we had a spill over.  So, we weren't taking any chances here!

Rest the malt extract bag for a few minutes in a bowl of very warm water to make for easier and quicker pouring into the home brew kettle.   Malt extract is added to the brew kettle after the grain bag has been removed.  The temperature is then increased to a boil.

When boiling began, we started the clock.  Total boil time on this batch is 50 minutes.  Ten minutes into the boil, we added our first hops.  These are the Tettnang Pellet Hops, with an Alpha Acidity of 3.7%.

25 minutes into the boil we added the juices from the grain steep that we saved earlier.

10 minutes into the home brew boil, in go the bittering hops.   The remaining steeped-grain juice is added at mid boil to the brew kettle.

At the end of the boil, we added the flavoring hops, removed the pot from the heat, and covered with a lid.  We let the brew rest for 5 minutes to take in the flavoring hops and cool slightly. 

Pouring in the flavoring hops at the end of the boil for this home brew.   Resting the brew kettle in a cold water bath in the sink just after boil ends, to reduce some of the initial heat of the stainless steel pot.

Next, we placed the pot into a sink of cold water for further cooling.  Our "filtered-water" ice was then added to the brew, and a temperature reading was taken.  It read 95 degrees F.  5 minutes later, we poured the wort into the fermenting bucket containing the chilled water, and took another temperature reading.  About 74 degrees. 

Adding ice (from filtered water out of the fridge) to the home brew wort a few minutes after it was resting in the cold water bath.   Adding the cooled wort to the fermentation bucket, already with 2 gallons of pre-chilled, filtered water.

We added additional filtered water from the fridge dispenser to bring the total brew to 5 1/2 gallons, taking the wort to a perfect 72 degrees!  So, using the chilled water and ice method, we were able to bring the temperature to a yeast-pitching range within about 15 minutes!  So, after shaking thoroughly, we added the vial of liquid yeast to the wort, and shook is some more, very vigorously.

Topping off the fermentation bucket with enough filtered water to bring the home brew up to about 5 1/2 gallons.   Pitching the yeast to our "What to Wheat for Dinner" Weizen beer.

The lid and air-lock was added and the beer placed in a cool dark place.  Initial signs of fermentation was noticed about 12 hours later.  By the 15th hour, the air-lock movement was going at a rate of about once every 2 seconds.  Because we lacked time, we let fermentation go for about 35 days before we siphoned our fresh brew to the racking bucket for bottling. 

With the air-lock and lid in place, the beer started fermenting within 12 hours.

Thinking this was going to be way too long and end up with spoiled beer at best, we carefully smelled the brew, and even taste-tested the wort before bottling.  Everything seemed in order so we continued with bottling.  After a couple weeks on a dark shelf at room temperature and a night in the fridge, we were amazed at our success!  Fabulous German Wheat beer.  Don't know much about all the jargon we need to be using to describe this brew (we are still quite young in brewing!)  So, I apologize for that.  But, I can tell you that it taste great and didn't last long enough!

Update (February 10, 2013): After a solid year of home brewing, we have learned a few things.  One of them is most of our beers would have improved considerably after about 2 months in the bottles.  Of course, this one stayed in the primary for more than a month.  And, it turned out fine.  Probably had some off-flavors from resting on the trub for that long, but we were too cherry to realize that.  All we know is that this home brew tasted very nicely.  From now on, we are going to move our brew to a secondary and let it set for at least 2 weeks, but not more than 3.  And, we are going to allow it to condition for at least another 3 weeks (in the bottle, that is).

We now have more patience with our home brewing process!  But, look at the image below.  Isn't that a good looking beer?  At that point, I recall it was in the bottle for only a couple of weeks.  Man, I think I'm going to head over to the brewing supplies store and get enough to brew 10 gallons!

A tall glass of our "What to Wheat for Dinner" German Wheat Weizen Beer.


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