Blackhorse Weizen

This is a first attempt to formulate a good German Weizen
that I so much enjoyed while spending two years in
Bad Kissingen, Germany during the mid-eighties. This is
named after the Blackhorse Regiment - The 2nd squadron 11 Armored
Cavalry Regiment which I had the privelege to be a part of.
ALLONS!

Brewer:	Michigan Braumeister		Email:	stachta@rapistan.com
Beer:	Blackhorse Weizen		Style:	Weizen/Weissbier
Type:	Extract w/grain		Size:	5.5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	12 IBU
OG:	1.053		FG:	1.011
Alcohol:	5.4% v/v (4.2% w/w)
Water:	6 gallons of filtered West Michigan tapwater.
Grain:	1 lb. American 2-row 1 lb. Wheat malt
Steep:	Crack grains and steep in 1.5 gallons of water at 150°-155°F for 30 minutes. Sparge grains with 1 gallon of ~175°F water.
Boil:	60 minutes	SG 1.053	5.5 gallons
	6 lb. 10 oz. Wheat extract
	Add malt extract and boil. Add hops per schedule. Irish Moss will be added during the last 10 minutes of the boil. Wort will be cooled using a wort chiller. I use a homemade counterflow type. It will bring 5 gallons of 170°-190°F wort down to pitching temp (60°-75°F) in about 15 minutes. I highly recommend one. The additional boiled water, that is still very hot, will be added into the boiling pot that contains the hot wort so that it can be chilled as well. This would be the water needed to top off the primary fermenter to the required volume, less yeast volume.
Hops:	.5 oz. Hallertauer (4.25% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 30 min.)
Yeast:	3068 Weihenstephan Weizen yeast (Used a 1L starter) Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68°F. Flocculation low; apparent attenuation 73-77%. (64-75°F) *For more information see: www.wyeastlab.com/beprlist.htm
Log:	Ferment for 10-12 days, or until no signs of yeast activity are present. Rack into secondary fermenter for 10-12 days before bottling.
Carbonation:	15% Speise and 50mL Wyeast 3056 Bavarian Wheat yeast used for priming/bottle conditioning. The volume of speise is equal to 15% the volume of the young beer. This volume should give the proper level of carbonation of the Weizen and contribute additional yeast to the finished product. The attempt here is to add the additional yeast and general cloudiness that is typical in a German Weizen. The speise was made as follows: 1# wheat malt 2L 0.8 Gal. tapwater. Crush wheat and steep @ 160°F for 40 min. Take the first runnings of the sparged wort (0.8 gal) and cool to 68°F. Pitch 50mL yeast and mix all of this with young beer to be bottled. (Calculations for this method were used from the book German Wheat Beer by Warner.)

Recipe posted 09/30/00.