Wolf Weizen "The weizen with bite!"

The closest I have found to true German Hefe-Weizen without going all grain.
This has a much higher alcohol content than most weizens recipes. I did this
to emulate the much higher content in true German Weizen which is 10-12%

Brewer:	Bret Spencer		Email:	-
Beer:	Wolf Weizen "The weizen with bite!"		Style:	Weizen/Weissbier
Type:	Extract w/grain		Size:	5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	11 IBU
OG:	1.072		FG:	1.012
Alcohol:	7.8% v/v (6.1% w/w)
Water:	Used Bottled water with no treatment
Grain:	8.0 oz. German Vienna 8.0 oz. American crystal 20L 1.00 lb. Dextrine malt (Cara-Pils)
Steep:	Steep the grain in a grain bag until the water reaches approx. 160°. At 160° remove the grain bag and add the extract.
Boil:	60 minutes	SG 1.120	3 gallons
	9 lb. Wheat extract
	Add 1/2 tsp Irish Moss for 15 min.
Hops:	1.25 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
Yeast:	Wyeast 3068, or 3056
Log:	Ferment at 70°. Primary for 7 days. Rack and ferment for 4-6 weeks. Used a Analayse Enzyme additive with the yeast pitch to increase the kick of the final brew. Some liquid extracts already have this enzyme.
Carbonation:	1 1/4 cup corn sugar, typical priming.

Recipe posted 02/15/99.