Christopher's Hefeweizen

This is a variation of a recipe that I made before that turned out
really well. It has a huge head and the malt and hops blend nicely
with the clove, apple and banana esters.

Brewer:	Christopher McMath		Email:	mcmath@colorado.edu
Beer:	Christopher's Hefeweizen		Style:	German Hefeweizen
Type:	All grain		Size:	5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	27 IBU
OG:	1.056		FG:	1.018
Alcohol:	4.9% v/v (3.9% w/w)
Water:	declorinated 10 gallons of Boulder Water.
Grain:	3 lb. German Pilsner 5 lb. Wheat malt 1 lb. German Munich .5 lb. Dextrine malt (Cara-Pils) .5 lb. Belgian CaraVienne
Mash:	75% efficiency
	Step mash with rests at 90, for 20 min, 122 for 30, 154 for 70 and a mashout at 170 for 20 min. Sparge with 5 gallons of water down to a gravity of 1.010 to collect 6 gallons.
Boil:	75 minutes	SG 1.047	6 gallons
	Irish moss at last 20 min.
Hops:	1 oz. Hallertauer (4.25% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 30 min.) .5 oz. Tettnanger (4.5% AA, 30 min.) .5 oz. Tettnanger (aroma)
Yeast:	Wyeast weihenstephan wheat beer yeast. 1 qt of starter at high krausen grown up in a growler with a quart of wort at 1.040 gravity.
Log:	ferment for two weeks at 65 degrees f. age one month.
Carbonation:	1 cup of corn sugar per five gallons to achieve the high level of carbonation typical of wheat beers.
Tasting:	Not brewed yet but the recipe that this is based on yielded a beer with a bright gold color and a very full white head with a balance between malt and banana, clove and apple fruity esters. It was very rich and refreshing at the same time. Great in a hefeweizen glass. No lemon though.

Recipe posted 01/12/98.