Recipe of the Month August 2015 – ‘Beez Neez’ Clone
5
/ 100
Do you like Matilda Bay’s Beez Neez or Honey Wheat Beers in general?
Then give this a try – one of our favourite ‘clones’ that always drinks well.
Ingredients:
- 1.7kg Thomas Coopers Wheat Beer Kit
- 1.5kg Coopers Liquid Malt -Wheat
- 15g Brew Cellar Premium Wheat Yeast
- 150g Cracked Wheat Grain
- 12g Pride of Ringwood Finishing Hops
Other Ingredients:
- 500g Capillano Honey – available from any supermarket
- 200g of Dextrose if kegging with no secondary fermentation
Method:
- Clean / sterilize all equipment including wort, paddle, mug and jug (used for steeping)
- Discard Thomas Coopers Wheat Beer tin yeast and sit tin along with Honey jar and Coopers Liquid Wheat Malt in hot water for 10 minutes
- Boil 1.25ltrs of water in kettle
- Steep 12g of Pride of Ringwood Finishing Hops in 250mls of boiling water for 10 minutes
- Steep 150g of Cracked Wheat Grain in 1ltr of boiling water for 15 minutes
- Re-boil 2ltrs water in kettle
- Add 1.5ltrs of boiled water to wort with Coopers Wheat Malt tin and stir to dissolve
- Pour remaining 500mls boiling water into Coopers Wheat Malt tin and stir, then add to wort
- Re-boil 1.5ltrs water in kettle
- Add Thomas Coopers Wheat tin to wort and stir to dissolve
- Pour 500mls boiled water into Thomas Coopers Wheat Beer tin and stir, then add to wort
- Strain steeped wheat grain into wort and rinse with 500mls boiling (do not add grain to wort)
- Add 500g Capillano Honey to wort and rinse jar with remaining boiling water
- Add water to wort to 22.5 ltrs and test temperature – make sure it is between 18-24 degrees before pitching yeast
- Add Pride of Ringwood Finishing Hops bag and mug of water to wort
- Take Hydrometer reading and pitch 15g Brew Cellar Premium Wheat Yeast and stir gently
- When fermentation finished check with hydrometer and bottle as per normal.
N.B. If kegging, add 200g of Dextrose at step 7
All ingredients (except honey) available in shop now individually or as a recipe kit.
