I'm planning on brewing an American Wheat Ale with extract soon and looking for advice on specialty grains. I'm reading suggestions to not use any specialty grains, but I thought I'd see if anyone had luck adding any. My recipe with look something like this: 4lbs Wheat DME 2lbs Light LME 1oz Cascade 1oz Centennial Wyeast 1056 Probably ferment it around 64F in the hope of a fruity addition from the yeast.

So I'm doing a first attempt at a Blackberry Wheat beer, per a request from a co-worker. All seems to be fine and good, however before I went to bottle I tasted it and, not unexpectedly, it is a little tart. I've noticed this before when I've done Hard Ciders or other fruit beers with strong tastes like Raspberries. I was thinking of racking to another bucket with some Splenda to try and sweeten it up (Splenda is mostly maltodextrine, …

Due to the COVID-19 pandemic, I've decided to burn some time by trying out my first home brew. It has come with many challenges though. I do not have access to barley other than pearled barley, which I am not going to use, nor do I have access to hops. I have come up with some ingredients that I can use but I don't know what ratios I should be using and whether the ingredients will work or not. My …

I'm brewing an imperial wit beer and it seems i have a problem with my wort beeing stuck in fermentation at 1.040. My wort is wheat extract 3.4kg and 1kg candi sugar, steeped with some oat flakes, mesured OG is 1.074. My yeast is belgian wit II (WLP410). I've made a 1.5L starter, my pitch rate is supposed to be around 0.90, my fermentation temp is 20.5°C I'm using a Tilt hydrometer to real time check my gravity, i noticed …

I am new to the home brewing community and have a question regarding some malts I am using on my next batch. After using a few beer kits from Brewers Best, I am taking a spin at trying to gather my own ingredients to brew. I have: 1 pound of Briess Pilsen DME 1 pound of Briess Bavarian Wheat DME 1 pound of Briess Carapils crushed malt 1 ounce of German Hallertau hop pellets Safale US-05 Ale Yeast Additional items: …

This is my first recipe design! I've brewed a couple of extract and all-grain batches, with moderate success. This time around I will be trying to clone an apricot wheat ale. The original is a very easy drinking, light ale with prominent apricot flavour. Looking to do an extract brew for a simple pragmatic recipe and efficient brew day. Here is my recipe so far: https://www.brewersfriend.com/homebrew/recipe/view/587917/apricot-wheat-ale-clone Planning to brew 5 gallons of beer. I'm aiming to get as close as …

It is my first home brew. The batch size was 10ltr. I used 100% wheat malt of 2 kgs and used bitter orange peel of 36gm instead of Hop. The OG was1.02 and FG is 1.01 after 14 days of fermentation using Safale S04 of 11.5g at 25 - 27°C. After 14 days though it taste like flat beer but the colour is very light golden and it taste too much citrusy... I have attached an image of it Kindly …

I just brewed a witbier. After tasting it out of the primary it doesn't quite have the taste I'm looking for. I'd like to add some orange and/or coriander to the secondary, but I'm not sure how long and how much of each would be within reason. I was thinking of adding about .5 oz of each, and leaving it in a hop bag for a few days. Does this sound acceptable?

I just brewed a raspberry wheat w/ ~2.5 lbs of frozen (organic) raspberries added to the secondary. I waited about 23 days after adding the berries to bottle, and when I went down to the basement to get ready for bottling day, I found this: Bright white stuff growing on the tops of a few of the raspberries. I had checked it maybe 24-48 hours prior, and there wasn't any that I noticed. Sniff test came back fine, so I …

I started my Hefeweizen with a OG of 1.054 and used Wyeast 3068. The wort was well aerated but after 3 weeks my gravity is still 1.020 which seems a little high. The gravity reading I took a week ago was also 1.020. Could this be because liquid yeast has a much lower cell count then dry yeast? Should I pitch more yeast?

I used to have a problem - too much water due to extracting every last bit of sugar. That gave me 90% to 95% efficiency, but also it was a lot of work to boil it down to manageable and usable amounts of wort. This time I aimed at 70%. I created my grain bill to target 12 Brix (around 1.048 OG). It was simple, 2.5 kg pale ale and 2.5 kg wheat malts. I only sparged to get my …

I'll be making American Wheat beer this weekend. Simple malt bill - half wheat, half barley. I'm planning to use Chinook for bitterness. What would go well with it's resin and "coniferous forest" quality, to add a bit of citrus taste and grapefruit aroma? I'm open to dry hopping and don't mind using different hops for last minutes of boil and dry addition. I just don't know which ones to use. My bets so far was: Centennial Cascade Simcoe Is …

I brewed a great american wheat beer over the summer, and got to thinking about winter brew time. Is there such a thing as a dark wheat beer? I see a few recipes on brewtoad but not much. It doesnt really seem to be a "thing". Maybe I'm using the wrong terminology in my search? Perhaps there's something else I should consider?

My Goal is to make a root beer with a ABV similar to your everyday beer or maybe stronger. (4-10%) I am newer to homebrewing so most of my experience comes from using Kits. My approach was going to be to use a Wheat Beer Kit (ABV 5.2%) and before starting the Fermentation process I would add some Root beer extract. Any suggestions or Tips would be Greatly appreciated!

I am planning on brewing a wheat beer with Danstar Munich Wheat Beer Dry Yeast. I didn't realize until I had already made the purchase that the optimum temperature for fermentation was 55-65. I don't currently have the equipment to maintain that temperature and was hoping to keep it around 70-73. What ill effects, if any, will this have on the beer? Should I just bite the bullet and buy a different yeast strain?

So I enjoy the heck outa making Hefeweizens. Its a great style and very wonderful when fresh. However, my Hefe's never seem to hit that "clove" note properly, they always lean much more towards the "banana" side of the flavor spectrum. I suspect this is because I am a single infusion masher. I've never bothered with a protein rest or any kind of steps, I just hit 150-155F and let it sit for an hour. Works great on my other …

So I was told I can add lemonade or orange juice to my wheat beer to make a summer shandy, can I just put fruit in the second fermentation stage instead?

So far the beer has been in primary fermentation for 11 days, and in bottles now for 4 days. When would you expect the beer would hit optimum flavor and when will it be drinkable/pleasant? Thanks.

My first brew is almost ready for bottling. Winter is pretty much non-existent where I live, so "room temperature" is typically between 74°F and 78°F (23°c to 26°c). I was planning to leave the bottles in the thick cardboard boxes they originally came in and covering them to keep the light out and avoid shrapnel from any hopefully unlikely bottle bombs. Can I do this for 2-3 weeks and then start refrigerating whatever I plan to drink soon, or should …

I innocently/stupidly used a pack of wheat beer yeast (Safbrew WB-06) when making a high hopped light beer (100g Liberty, 100g Cascade, 2.2 lbs of spraymalt and 500g of brewing sugar made up to 20 litres) The beer tastes exactly what I was going for but is refusing to clarify after several weeks. I still want to bottle carbonate so was wondering what was best route for clarity (it looks like soup at the moment). I am happy to rack …