Shark Tooth Weizen

A weizen for those hot days at the shore.
Thanks to Magwire for the idea, this is very similar,
with a few personal touches.

Brewer:	Patrick C		Email:	arrowman@home.com
Beer:	Shark Tooth Weizen		Style:	Weizen/Weissbier
Type:	All grain		Size:	5.25 gallons
Color:	5 HCU (~5 SRM)		Bitterness:	13 IBU
OG:	1.054		FG:	1.012
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Filtered H2O with 1/4 tsp gypsum.
Grain:	4 lb. American 2-row 4 lb. Wheat malt 1.5 lb. Belgian Munich
Mash:	80% efficiency
	155F for 90 minutes.
Boil:	60 minutes	SG 1.048	6 gallons
	1/2 tsp Irish moss @ 20 minutes.
Hops:	.75 oz. Kent Goldings (5% AA, 60 min.)
Yeast:	Wyeast 3068 Weihenstephan Weizen yeast.
Log:	Finished at 1.010, bottled with 8 oz corn sugar. Smooth with nice fruity undertones.
Carbonation:	4.0 volumes	Corn Sugar: 8.42 oz. for 5 gallons @ 68°F

Recipe posted 04/10/00.