Bavarian Weizen

My first attempt at a wheat beer, purposely formulated with a relatively low gravity and bitterness to let the yeast flavors predominate.

Brewer:	Paul Gallagher		Email:	pgg3a@alumni.virginia.edu
Beer:	Bavarian Weizen		Style:	Weizen/Weissbier
Type:	All grain		Size:	2.5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	10 IBU
OG:	1.042		FG:	1.010
Alcohol:	4.1% v/v (3.2% w/w)
Grain:	8 oz. German Pilsner 2 lb. 8 oz. Wheat malt 8 oz. Dextrine malt (Cara-Pils)
Mash:	80% efficiency
Boil:	60 minutes	SG 1.035	3 gallons
Hops:	.3 oz. Hallertauer Hersbrucker (4.3% AA, 60 min.)
Yeast:	Wyeast 3068 Weihenstephan Weizen yeast
Log:	Fermented at 68 degrees.

Recipe posted 06/22/03.