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Killer Bee Wheat

Name Killer Bee Wheat
Description A Perfectly Balanced Honey Weizen
Added by madmatt192
Date Submitted Sun, 15 Dec 2002 03:49 AM (GMT)
  • 6# Wheat LME
  • 3# Clover Honey
  • 1/2# Carapils
  • 2 oz Saaz hops
  • 5 oz corn sugar
  • Muntons Gold Ale Yeast
  • 1 Tsp Irish Moss
  • 1 package Knox unflavored gelatin
8 oz Carapils in 2 gallons cold water, heat to 170 and hold 30 minutes.Remove Carapils and bring to boil. Add 6# Wheat LME and 1 oz Saaz in hop bag.Boil 45 minutes.Add 2# Clover Honey. Boil 10 minutes. Add 1oz Saaz and 1 Tsp Irish Moss in hop bag. Boil 5 minutes. Remove from heat add cold water to make 5.5 gallons. Cool to 80 degrees and pitch yeast. Primary ferment 3 days, rack to secondary fermenter.Pasterize 1# Clover Honey @ 180 degrees for 30 minutes, add to secondary fermenter for 14 days. Fine with 1 package Knox Gelatin 3 days before bottling. Condition 2 weeks @ 65-70 degrees.
Style Hefe-
Recipe Type Extract
Batch Size 5 Gallons
Original Gravity 1.060
Final Gravity 1.018
Boiling Time 60 minutes
Primary Fermentation plastic 3 days
Secondary Fermentation glass 14 days
Other Specifics IBU=10 color= 3HCU Alcohol content 5.4%
I tried this tonite after bottling on thanksgiving and I cant stop grinning! This is far and away the single best homebrew I ( or my wife and a few friends) have ever tried. It is very carbonated, next time I will cut the priming sugar back to 4 oz. The head is thick and tall and lasts the length of the glass.Color,clarity,and balance is perfect. I think the honey in the secondary really kicked it up a notch.This batch won't last long.

User Comments

6 Comments Posted
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Re: Killer Bee Wheat Feb 16th 2003, 08:18 pm
Next time I would cut the honey back to 2# or a little less. I think the alcohol raised above the levels my yeast could handle and was not quite finished, making excessive carbonation. I refermented with a champagne yeast and it took on a dry quality that affected the taste and lost some of the maltiness. I hope this doesn't screw up anyones brew, it was delicous at 1.018
Comment by: madmatt192 reply to comment
Re: Killer Bee Wheat Sep 1st 2003, 11:33 pm
i was looking at your killer bee recipe and plan to add it my list of 'experements' this year (i'm still looking for my 'first' good brew that i would plan to make again). could you clarify the yeast and finishing modifications that you mentioned in your follow up post ?<br>thks! jffga. atlanta ga.
Comment by: jffga reply to comment
Re: Killer Bee Wheat Sep 14th 2003, 10:47 pm
The yeast was just a dry pastuer champagne that I had in the fridge. I think in retro that 3 lbs was tooo much. The beer was great but as it conditioned in bottles it became more and more carbonated to the point I was worried about bottles exploding. So I put it back in the fermenter for a couple weeks. It is ok now , but honey is very slow to ferment and the beer is a little on the dry side from the stronger yeast. I would cut the honey back to 1.5 lbs of orange blossom and add a touch of coriander the next time I make this. Matt
Comment by: Matt Wilson reply to comment
Re: Killer Bee Wheat Dec 4th 2003, 05:18 am
What is the measuremnt for the symbol #?<br>Ta Phil
Comment by: Philip Beer reply to comment
Re: Killer Bee Wheat Jun 30th 2004, 04:04 pm
# = pounds = lbs.
Comment by: nogoodreason reply to comment
Re: Killer Bee Wheat Oct 6th 2004, 09:21 pm
Rather than cutting back on the honey, or going to champagne yeast, you might try a better grade of hefe yeast - White Labs is the true standard for home brew. I make a similar recipe, sans the irish moss and gelatin - hefes are supposed to be cloudy, and i've had a bad experience with irish moss.<br><br>Honey is a very slow ferment - 4 weeks plus doing a 2 stage ferment. Trick is to be patient and let it complete. Anyway, happy brewing.
Comment by: Neil reply to comment