Red Devil Belgian Wheat 5 Gallon Recipe
This Belgian wheat is the perfect brew to share. With its cloudy appearance and tastes of banana and clove, this is a perfect representation of this classic brew.
What You Get
1 Can of Thomas Coopers Preacher's Hefe Wheat (HME)
1 Can of Coopers Wheat Malt (UME)
1 Packet of Belle Saison Yeast
2 Packets of No-Rinse Cleanser
For Fans Of
Belgian Wheat Beers
Original Gravity: 1.049
Final Gravity: 1.005
SRM: (Color): 4
IBU: (Bitterness): 25
STEP 1: Sanitizing
Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:
1. Fill clean fermenter with 8 liters (2 Gallons) of warm water, then add 1 pack of No-Rinse Cleanser and stir until dissolved.
2. Use your measuring cup to scoop the liquid up and run it down the side of the Coopers Fermenter. Do this around the entire fermenter a few times. Then add your krousen kollar and repeat. Then take some of the solution and pour it into the lid and allow it to sit for 2 minutes. (If you have a different fermenter sanitizing may be different.)
3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds, and then close.
4. Pour some of the solution from the fermenter into a large bowl. You need enough to fully cover your brewing utensils. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in the cleaning solution prior to use. Any remaining solution in your fermenter can be discarded.
5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the fermenter, proceed immediately to brewing.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
1. Add 16-cups (1-gallon) of water to a 2 gallon or larger boil pot. Begin heating the water to a range of 155-165 degrees F and add the Wheat UME and mix well. *Do not add the Preacher’s Hefe yet.
2. Bring the liquid to a boil. Continue stirring constantly to keep the rising foam in check. If it begins to rise, pull the pot off the heat, and lower the temperature slightly, continuing to stir (about 5 to 20 minutes depending on your conditions), until you hit the hot break which is where the foam has subsided, and the solution is now boiling.
3. Once the solution is at a low rolling boil, remove from heat and stir in the Preacher’s Hefe with a sanitized spoon. This unfermented mixture of beer is called wort.
4. Fill your fermenter with 1 gallon of cold water. (If using a Cooper’s BrewMax fermenter, fill with enough cold water to cover the spigot hole)
5. Pour the wort into your fermenter, and then bring the volume of the fermenter to 5-gallons or 19 liters total, by adding more cold water.
6. Stir your wort mixture vigorously with your sanitized spoon or whisk.
7. Sprinkle the Belle Saison yeast packet into the fermenter and put on the lid to the fermenter. Do not stir.
Place your fermenter in an area out of direct sunlight to ferment for 14 days at a temperature between 68-72 degrees F. *Higher temps will bring more yeast characters out, like banana, clove, or bubble gum.
STEP 3: Bottling & Carbonating
After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.
1. When your beer is ready to bottle, fill 3 1-gallon containers with warm water, then split the remaining pack of the No-Rinse Cleanser between them and mix until dissolved. Once dissolved, it is ready to use.
2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be used for bottling. Do not rinse.
4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.
5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.
6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation.
Tip from our Brewmasters
After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it.
This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer.