Name: Wheat Beer “White”
Ingredients: 1 can of concentrateCoopers Preacher's Hefe Wheat; 1 can of malt extract Coopers Wheat or 1 kg of glucose; 25 g coriander; 20 g bitter orange peel; 20 g sweet orange peel; 30 gLubelski hops; 20 L of water; brewer’s yeast (located under the lid of the concentrate can); glucose (for refermentation)

Wheat Beer “White”

Liquor and drinks

2020-09-30

Ingridients:

1 can of concentrate Coopers Preacher's Hefe Wheat
1 can of malt extract Coopers Wheat or 1 kg of glucose
25 g coriander
20 g bitter orange peel
20 g sweet orange peel
30 g Lubelski hops
20 L of water
brewer’s yeast (located under the lid of the concentrate can)
glucose (for refermentation)

Wheat beers belong to the group of top-fermented beers. They are produced using water, hops, yeast, barley malt, wheat, or wheat malt. Some beers of this type also include spices, most commonly coriander and bitter orange peel. Small additions of other spices such as anise, cumin, cinnamon, sweet orange peel, ginger, chamomile, and cardamom are added to provide complexity. Wheat beers are cloudy and foamy, have a smooth texture, and are light, refreshing, and highly carbonated.

These are beers with a characteristic bready, grainy aroma. You may encounter notes of clove and banana. In some beers, e.g., Witbier (white beer), spice notes may be present—coriander, nutmeg, and vanilla—originating from additions and phenols.

Preparation:

Important: Thoroughly wash the equipment used for brewing and rinse with potassium metabisulfite.

Dissolve the contents of the cans in warm water (about 10–15 liters), stirring constantly to avoid scorching. After fully dissolving, bring to a boil, add coriander, orange peels, and hops (a hop bag works great for these additions).

Boil for about 30–40 minutes (*you can extend the boil to 60 minutes; the hop aroma will then be more pronounced—however, it is not required in wheat beers).

Rehydrate the yeast—sprinkle the yeast into a glass of water at 25℃, stir gently, and leave for 20–30 minutes.

Strain the wort. Separate the spices and hops so that the resulting wort is clear.

After cooling the entire batch to 25℃, transfer it to a fermenter/carboy and top up to 20 liters with water. Add the yeast and seal with an airlock filled with water.

Ferment for about 7–10 days, until reaching 0–2 °Blg.

Bottle using 4 g of glucose per 0.5 liters of beer.

Enjoy! ...because homemade is better!