Purchase our Bindlestick Hoppy Wheat recipe here.


  • 1 Bavarian Weissbier (Yeast under lid. You won’t be using this.)
  • 1 Brewmax LME - Golden
  • 1 Safale US-05 Yeast
  • 1 Packet 2-Row Brewers Malt
  • 1 Packet Red Wheat Flakes
  • 3 Packets Ekuanot Hops
  • 4 Muslin Hop Sacks
  • 1 Packet No-Rinse Cleanser

Additional Information

  • OG: 1.047 (approx.) -- FG:1.010(approx.)
  • Flavor: Balanced
  • ABV (alc/vol): 4.7%
  • SRM (Color): 4
  • IBU (Bitterness): 38
  • BJCP Style: 1. Standard American Beer, 1D. American Wheat Beer


Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)



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. Using a measuring cup, pour 6 cups of water into your clean 3-quart or larger pot (use enough water to cover the grains).
  2. Add the grains (2-Row Brewers Malt and Red Wheat Flakes) to a Muslin Hop Sack and bring your water up to above 155 degrees F.
  3. Add the grain sack to the hot water and steep for 60 minutes between 155-165 degrees. (You may add up to another 2 cups of hot water to make sure that your grains are fully submerged.)
  4. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bag. Discard grain bag.
  5. Remove the yeast packet from under the lid of the Brewing Extract (you won’t be using this), then place the unopened can in hot tap water.
  6. Place 1 packet of Ekuanot pellet hops into a hop sack tying it closed, then trim away excess material.
  7. Bring the grain water to a low rolling boil, add in hop sack, let boil for 10 minutes. While this is boiling, place the contents of a 2nd packet of Ekuanot hops into a hop sack and trim away excess material.
  8. After the 10 minute boil has passed, remove the pot from heat and add the 2nd hop sack to the wort (do not remove previous hop sack).
  9. Open the can of Brewing Extract and the LME Softpack, pour the contents into the hot grain water. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort”.
  10. Fill keg with cold tap water to the #1 mark on the back.
  11. Pour the wort, including the hop sacks, into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. You'll leave the hop sacks in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk.
  12. Sprinkle ONLY the Safale US-05 yeast packet into the keg, and screw on the lid. Do not stir.
  13. Put your keg in a location with a consistent temperature between 59 and 71.6 degrees F (15-22 degrees C) and out of direct sunlight. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
  14. 1 week before bottling, boil remaining hop sack for 60 seconds, put remaining Ekuanot hops into hop sack, and add to fermenter. This is called dry hopping.
  15. You’ll ferment for 21 days total. Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks. After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.


Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)