Red weizen

Brewer:	Steve Jensen		Email:	sugaree1@attbi.com
Beer:	Red weizen		Style:	Weizen/Weissbier
Type:	Partial mash		Size:	5 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	12 IBU
OG:	1.083		FG:	1.018
Alcohol:	8.4% v/v (6.6% w/w)
Water:	I used bottled spring water.
Grain:	8.0 oz. Wheat malt 8.0 oz. American victory 8.0 oz. American crystal 20L
Mash:	80% efficiency
	Put 2 1/2 gallons of water in kettle. Added grains then brought them up to 155 deg. and held for 1 hour. Then sparged with 1 gallon of 170 deg water.
Boil:	60min minutes	SG 1.118	3.5 gallons
	3. lb. Light dry malt extract 6 lb. 6 oz. Wheat extract
	Bring up to boil and add malt extracts and 1 1/2oz hops, boil 45 min. Then add 1tsp irish moss, boil for 10 min. Add 1/2 oz hops, boil for 5 min.
Hops:	1.5 oz. Mt. Hood (4.5% AA, 45 min.) .5 oz. Mt. Hood (aroma)
Yeast:	I used Wyeast #3068 Weihenstephen yeast, the recipe called out Wyeast #3056 Barvarian. I like the character of the 3068 it gives a nice banana clove taste.
Log:	Fermented at 65 deg for 9 days, then racked to secondary for 11 days then bottled.
Carbonation:	1/2cup corn sugar 1/2cup maple syrup 1/2tsbp orange blossom honey used for priming before bottling
Tasting:	After 9 weeks in the bottle, this a great beer. The wyeast #3068 really presents it self. It needs to age more, you can taste the dryness from the alcohol still. Next time I will try the suggested yeast #3056 wyeast.

Recipe posted 04/14/02.