바바리안 휘트 액상 몰트 익스트렉트(Bavarian Wheat LME) : 1.5kg
밀맥주의 일종인 바이젠(Weizen) 및 밀을 주재로 한 맥주를 만들 수 있고, 다양한 맥주에 밀의 풍미를 부여하기 위해 사용할 수 있는 LME입니다.
65%의 밀 몰트와, 35%의 보리 몰트가 사용되었습니다.
- 1.5kg 하나로 10L의 맥주를 만드실 수 있습니다
- 홉과 효모를 따로 구입하시고, 홉넣고 끓이는 과정을 거쳐야 맥주가 만들어집니다
- 좀 더 만드는 과정을 원하실 경우 <익스트렉트 레서피킷>을 참조하시면 됩니다
비중 계산식 : GU=305×{LME 사용량(㎏)/물량(ℓ)}
GU단위는 (비중-1)×1000
비중 1.040의 GU단위는 40입니다.
1. 만들기 예 #1
LME 1통인 1.5kg으로 10리터를 만들 때 예상 비중은?
GU=305×(1.5/10)=45.75, 그러므로 비중은 1.045~1.046 정도가 됩니다.
2. 만들기 예 #2
1.050의 비중을 가진 워트 20리터를 만들려면 LME 몇 kg이 필요한가?
50=305×(X/20)
X=(50×20)/305
X=3.3kg
Bavarian Wheat LME를 이용한 레서피
106 East 11th
Type: Ale
Style: Wheat
Batch Size: 5 gallons
Recipe Type: Extract with grain
Ingredients
6.6 lbs Briess CBW® Bavarian Wheat LME
0.4 oz Caramel Malt 10L
0.5 oz Mt. Hood Hops(Boil 60 minutes)
0.6 oz Mt. Hood Hops(Boil 20 minutes)
#1098 Ale Yeast
Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 152-158℉ for 30 minutes
Add extract
Bring to a boil
Add bittering hops and bring to a rolling boil
Add finishing hops as indicated
Remove from heat
Cool to 72℉
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
Primary Fermentation: 7 days at 70℉
Secondary Fermentation: 7 days at 65℉
Berliner Weisse
Type: Ale
Style: Wheat
Batch Size: 5 gallons
Recipe Type: Extract with grain
Ingredients
3.3 lbs Briess CBW® Bavarian Wheat LME
0.75 lb 2-Row Base Malt
0.75 lb Red Wheat Flakes
0.5 oz Hallertau Hops (5% AA) - Boil 60 minutes
1 vial WLP630 Berliner Weiss Yeast Blend
1 capsule Servomyces Yeast Nutrient - Boil 10 minutes
Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 152-158ºF for 45 minutes
Add extract
Bring to a boil
Add bittering hops and flakes and bring to a rolling boil
Add Servomyces as indicated
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
Primary Fermentation: 10 days at 70ºF
Secondary Fermentation:
Fermentation Notes: Bottle condition: 4 to 6 months
Original Gravity: 1.031
Final Gravity: 1.007
Alcohol by Weight: 2.5%
Alcohol by Volume: 3.1%
IBU: 8
Color: 2.6 SRM
Darker Weiss
Type: Ale
Style: Dark Wheat
Batch Size: 5 gallons
Recipe Type: Extract with grain
Ingredients
7.5 lbs Briess CBW® Bavarian Wheat LME
2 oz Briess Black Malt
4 oz Carapils® Malt
0.5 oz Perle Hops (9% AA) - Boil 45 minutes
1 vial WLP300 Hefeweizen Ale Yeast
Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 152-158ºF for 30 minutes
Add extract
Bring to a boil
Add bittering hops and bring to a rolling boil
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
Primary Fermentation: 10 days at 70ºF
Secondary Fermentation: 14 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.056
Final Gravity: 1.014
Alcohol by Weight: 4.4%
Alcohol by Volume: 5.6%
IBU: 18
Color: 16 SRM
Ditchberry Beer
Type: Ale
Style: Wheat
Batch Size: 5 gallons
Recipe Type: Extract only
Ingredients
3.3 lbs Briess CBW® Golden Light LME
3.3 lbs Briess CBW® Bavarian Wheat LME
3 lbs Fruit Fresh or frozen
0.5 oz Cluster Hops Boil - 60 minutes
1 pkg #3056 Lager Yeast
Procedures
Bring 4 gallons of water to a boil
Add extract
Stir vigorously to dissolve
Bring to a boil
Add bittering hops and bring to a rolling boil
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
After 4-5 days of primary fermentation, puree fruit in a sanitized blender or food processor
Add to fermenter
Primary Fermentation: 7 days at 70ºF
Secondary Fermentation: 7 days at 65ºF
Dunkel Weizen
Type: Ale
Style: Wheat
Batch Size: 5 gallons
Recipe Type: Extract with grain
Ingredients
6.6 lbs Briess CBW® Bavarian Wheat LME
4 oz Chocolate Malt
4 oz Carapils® Malt
0.5 oz Hallertau Hops (6% AA) - Boil 45 minutes
1 vial WLP351 Bavarian Weizen Ale Yeast(Substitute WLP300 Hefeweizen Ale Yeast)
Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 152-158ºF for 30 minutes
Add extract
Bring to a boil
Add bittering hops and bring to a rolling boil
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
Primary Fermentation: 10 days at 70ºF
Secondary Fermentation: 14 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.051
Final Gravity: 1.013
Alcohol by Weight: 4%
Alcohol by Volume: 5%
IBU: 12
Color: 18-20 SRM
Easy Please Me Summer Weiss
Type: Ale
Style: Wheat
Batch Size: 5 gallons
Recipe Type: Extract with grain
Ingredients
7.5 lbs Briess CBW® Bavarian Wheat LME
4 oz Caramel Malt 20L
4 oz Carapils® Malt
0.5 oz Perle Hops (9% AA) - Boil 45 minutes
1 vial WLP351 Bavarian Weizen Ale Yeast
Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 152-158ºF for 30 minutes
Add extract
Bring to a boil
Add bittering hops and bring to a rolling boil
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
Primary Fermentation: 10 days at 70ºF
Secondary Fermentation: 14 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.056
Final Gravity: 1.014
Alcohol by Weight: 4.4%
Alcohol by Volume: 5.6%
IBU: 18
Color: 5 SRM
Midnight Dunkelweizen
Type: Ale
Style: Dark Wheat
Batch Size: 5 gallons
Recipe Type: Extract with grain
Ingredients
6.6 lbs Briess CBW® Bavarian Wheat LME
1 lb Wheat Malt
0.5 lb Aromatic Malt
0.5 lb Briess Midnight Wheat Malt
1 oz Liberty Hops (4.5% AA) - Boil 60 minutes
1 vial WLP380 Hefeweizen IV Ale Yeast
1 capsule Servomyces Yeast Nutrient - Boil 10 minutes
Procedures
Steep grains in water at 150-158ºF for 30 minutes
Remove grains
Bring to a boil
Add liquid extract and hops
Bring to a boil
Add Servomyces as indicated
Remove from heat
Cool to 65ºF
Oxygenate and pitch yeast
Primary Fermentation: 14-21 days at 66ºF
Secondary Fermentation:
Fermentation Notes:
Original Gravity: 1.054
Final Gravity: 1.014
Alcohol by Weight: 4.3%
Alcohol by Volume: 5.3%
IBU: 14
Color: 30-40 SRM
One Red Suspender
Type: Ale
Style: Wheat
Batch Size: 5 gallons
Recipe Type: Extract with grain
Ingredients
6.6 lbs Briess CBW® Bavarian Wheat LME
0.5 lb Flaked Wheat - Boil 15 minutes
0.75 oz Cascade Hops - Boil 60 minutes
0.75 oz Cascade Hops - Boil 10 minutes
1 oz Coriander - Boil 15 minutes
1 oz Cumin - Boil 15 minutes
1 oz Orange Peel - Boil 15 minutes
1 pkg #3944 Lager Yeast
Procedures
Bring 4 gallons of water to a boil
Add extract
Stir vigorously to dissolve
Bring to a boil
Add bittering hops and continue to boil
Add flakes, finishing hops and spices as indicated
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
Primary Fermentation: 7 days at 70ºF
Secondary Fermentation: 7 days at 65ºF
Peach of a Weiss Beer
Type: Ale
Style: Wheat
Batch Size: 5 gallons
Recipe Type: Extract with grain
Ingredients
8 lbs Briess CBW® Bavarian Wheat LME Extract
4 oz Carapils® Malt
1 tsp Irish Moss - Boil 15 minutes
0.5 oz Perle Hops (8% AA) - Boil 45 minutes
3 lbs Pureed De-Pitted Peaches Ripe or slightly over ripe
1 vial WLP300 Hefeweizen Ale Yeast
Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 152-158ºF for 30 minutes
Add extract
Bring to a boil
Add bittering hops and bring to a rolling boil
Add Irish Moss as indicated
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
After 4-5 days of primary fermentation, pit and puree peaches (skin and all) in a sanitized blender or food processor
Primary Fermentation: 5 days at 70ºF. After fruit 14 days at 70ºF
Secondary Fermentation: 10 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.058
Final Gravity: 1.018
Alcohol by Weight: 4+%
Alcohol by Volume: 5.2+%
IBU: 15
Color: 8 SRM
Red Wheat Lager
Type: Lager
Style: Other Lagers
Batch Size: 5 gallons
Recipe Type: Extract with grain
Ingredients
6.6 lbs Briess CBW® Bavarian Wheat LME
1 lb Briess Caracrystal® Wheat Malt
4 oz Carapils® Malt
0.3 oz Perle Hops (9% AA) - Boil 60 minutes
1 tsp Irish Moss - Boil 15 minutes
0.5 oz Hallertau Hops (6% AA) - Boil 15 minutes
0.75 oz Saaz Hops (5% AA) - Boil 1 minute
1 vial WLP830 German Lager Yeast
Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 152-158ºF for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add remaining hops and Irish Moss as indicated
Remove from heat
Cool to 55-60ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
Primary Fermentation: 10 days at 55ºF
Secondary Fermentation: 20 days at 35ºF
Fermentation Notes:
Original Gravity: 1.050
Final Gravity: 1.014
Alcohol by Weight: 3.9%
Alcohol by Volume: 4.8%
IBU: 20
Color: 15 SRM
Three Wheat Wit
Type: Ale
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: Extract with grain
Ingredients
3.3 lbs Briess CBW® Bavarian Wheat LME
2.5 lbs Wheat Malt
4 oz Carapils® Malt
8 oz Insta Grains® Soft Red Wheat Flakes - Boil 15 minutes
1 tsp Irish Moss - Boil 15 minutes
0.33 oz Perle Hops (9% AA) - Boil 60 minutes
0.25 oz Bitter Orange Peel - Boil 1 minute
0.25 oz Coriander - Boil 1 minute
1 vial WLP410 Belgian Wit II Ale Yeast
Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 152-158ºF for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add flakes, Irish Moss, orange peel and coriander as indicated
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
Primary Fermentation: 10 days at 70ºF
Secondary Fermentation: 7 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.044
Final Gravity: 1.011
Alcohol by Weight: 3.5%
Alcohol by Volume: 4.3%
IBU: 12
Color: 3 SRM
White Cherry
Type: Ale
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: Extract with grain
Ingredients
5 lbs Briess CBW® Bavarian Wheat LME
1 lb 6-Row Brewers Malt
6 oz Caramel Malt 60L
12 oz Briess Bonlander® Munich Malt
4 oz Carapils® Malt
2 qts Knudsen's Organic Just Tart Cherry Juice (Substitute 4 lbs pitted frozen tart cherries)
1 tsp Irish Moss - Boil 15 minutes
0.33 oz Perle Hops (9% AA) - Boil 60 minutes
1 vial WLP410 Belgian Wit II Ale Yeast
Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 158ºF for 45 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add Irish Moss as indicated
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
After 4-5 days of primary fermentation puree cherries in a sanitized blender of food processor and add to fermenter (Use cherries that are ripe or slightly over ripe)
Use cherries that are ripe or slightly over ripe
Primary Fermentation: 14 days at 70ºF
Secondary Fermentation: 10 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.042
Final Gravity: 1.008
Alcohol by Weight: 3.6%
Alcohol by Volume: 4.5%
IBU: 12
Color: 10+reddish SRM
Wichita Wheat
Type: Ale
Style: Wheat
Batch Size: 5 gallons
Recipe Type: Extract only
Ingredients
6.6 lbs Briess CBW® Bavarian Wheat LME
0.5 oz Perle Hops Boil - 60 minutes
0.2 oz Saaz Hops - Boil 5 minutes
1 pkg #3068 Wheat Beer Yeast
Procedures
Bring 4 gallons of water to a boil
Add extract
Stir vigorously to dissolve
Bring to a boil
Add bittering hops and bring to a rolling boil
Add finishing hops as indicated
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast