38° wheat beer recipe

Ingredients

12 l of brewing water to start with plus sparging water
1.1 kg Wheat malt
1.1 kg Vienna malt / Pilsner malt 50/50
0.2 kg Carahell
7 g Tettnang hops (4.8 % alpha)
2 g Perle hops (10 % alpha)
3 g Cascade hops (5 % alpha)
alternatively Simcoe hops (12 %)
½ packet Safbrew WB06 yeast

Method

Mash programme

1. 38 °C › Start mashing
2. 52 °C › 0 min
3. 62 °C › 30 min
4. 72 °C › 40 min
5. 78 °C › 10 min
6. Boiling › 80min

Hop addition

7 g Tettnang hops › 70 min before end of boil
2 g Perle hops › 40 min before end of boil
3 g Cascade at end of boil
alternative to Cascade also Simcoe

Original gravity

12 °P with 11 litres

Fermentation

Fermentation temperature at around 22 ºC

Maturing

2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.

Download recipe (PDF)

Order your brewing kit

Ingredients

23 l of brewing water to start with plus sparging water
2.0 kg Wheat malt
2.0 kg Vienna malt / Pilsner malt 50/50
0.5 kg Carahell
15 g Tettnang hops (4.8 % alpha)
5 g Perle hops (10 % alpha)
5 g Cascade hops (5 % alpha)
alternatively Simcoe hops (12 %)
1 packet Safbrew WB06 yeast

Method

Mash programme

1. 38 °C › Start mashing
2. 52 °C › 0 min
3. 62 °C › 30 min
4. 72 °C › 40 min
5. 78 °C › 10 min
6. Boiling › 80min

Hop addition

15 g Tettnang hops › 70 min before end of boil
5 g Perle hops › 40 min before end of boil
5 g Cascade at end of boil
alternative to Cascade also Simcoe

Original gravity

12 °P with 21 litres

Fermentation

Fermentation temperature at around 22 ºC

Maturing

2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.

Download recipe (PDF)

Order your brewing kit

Ingredients

55 l of brewing water to start with plus sparging water
5.0 kg Wheat malt
5.0 kg Vienna malt / Pilsner malt 50/50
1.0 kg Carahell
38 g Tettnang hops (4.8 % alpha)
12 g Perle hops (10 % alpha)
12 g Cascade hops (5 % alpha)
alternatively Simcoe hops (12 %)
1 packet Safbrew WB06 yeast

Method

Mash programme

1. 38 °C › Start mashing
2. 52 °C › 0 min
3. 62 °C › 30 min
4. 72 °C › 40 min
5. 78 °C › 10 min
6. Boiling › 80min

Hop addition

38 g Tettnang hops › 70 min before end of boil
12 g Perle hops › 40 min before end of boil
12 g Cascade at end of boil
alternative to Cascade also Simcoe

Original gravity

12 °P with 52 litres

Fermentation

Fermentation temperature at around 22 ºC

Maturing

2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.

Download recipe (PDF)

Order your brewing kit

Ingredients

230 l of brewing water to start with plus sparging water
20.0 kg Wheat malt
17.0 kg Vienna malt / Pilsner malt 50/50
3.0 kg Carahell
160 g Tettnang hops (4.8 % alpha)
40 g Perle hops (10 % alpha)
40 g Cascade hops (5 % alpha)
alternatively Simcoe hops (12 %)
2 packets Safbrew WB06 yeast

Method

Mash programme

1. 38 °C › Start mashing
2. 52 °C › 0 min
3. 62 °C › 30 min
4. 72 °C › 40 min
5. 78 °C › 10 min
6. Boiling › 80min

Hop addition

160 g Tettnang hops › 70 min before end of boil
40 g Perle hops › 40 min before end of boil
40 g Cascade at end of boil
alternative to Cascade also Simcoe

Original gravity

12 °P with 210 litres

Fermentation

Fermentation temperature at around 22 ºC

Maturing

2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.

Download recipe (PDF)

Ingredients

550 l of brewing water to start with plus sparging water
46.0 kg Wheat malt
46.0 kg Vienna malt / Pilsner malt 50/50
8.0 kg Carahell
380 g Tettnang hops (4.8 % alpha)
120 g Perle hops (10 % alpha)
120 g Cascade hops (5 % alpha)
alternatively Simcoe hops (12 %)
3 packets Safbrew WB06 yeast

Method

Mash programme

1. 38 °C › Start mashing
2. 52 °C › 0 min
3. 62 °C › 30 min
4. 72 °C › 40 min
5. 78 °C › 10 min
6. Boiling › 80min

Hop addition

380 g Tettnang hops › 70 min before end of boil
120 g Perle hops › 40 min before end of boil
120 g Cascade at end of boil
alternative to Cascade also Simcoe

Original gravity

12 °P with 520 litres

Fermentation

Fermentation temperature at around 22 ºC

Maturing

2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.

Download recipe (PDF)