Green Acres Heavyweizen

This is as close to a Bavarian Dunkelweizen that I've brewed so far. It's good enough to want another, but, be verrry careful, it's deceptively potent. Don't forget the wedge of lemon.
The nice lady that served me my first dunkelweizen, put a few kernels of rice in the glass, with the lemon- I don't know why, but they look pretty neat zooming around in the glass!

Brewer:	Richard Haney		Email:	hosedad57@aol.com
Beer:	Green Acres Heavyweizen		Style:	Weizen/Weissbier
Type:	Extract w/grain		Size:	6 gallons
Color:	28 HCU (~15 SRM)		Bitterness:	10 IBU
OG:	1.066		FG:	1.010
Alcohol:	7.2% v/v (5.7% w/w)
Water:	Just clean city water--no additives
Grain:	8 oz. Wheat malt 4 oz. British crystal 50-60L 4 oz. British chocolate 4 oz. Flaked barley
Steep:	Crush and bag the grains; 1.5gal cold water,put the grain bag in, @ medium heat raise temp. to 160° , hold for 20 minutes. Sparge w/2qts of 160° water.
Boil:	60 minutes	SG 1.132	3 gallons
	3 lb. Light dry malt extract 6 lb. 9 oz. Wheat extract
	No Irish Moss-this is a Hefewiezen!
Hops:	1.5 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
Yeast:	Only! Wyeast Y3068 Weihenstephen-use a smack pack to make at least a 1 pint starter. (1 pt boiled water and 1/2c of Light dme; boil and hold for 15 seconds. Cool to pitching temp.) I use a wine bottle with a water lock for this.
Log:	Temperature--about 70° Racked to the bottling bucket @ 10 days Weizens have minimal hop aroma-so no dry hopping bottled@ 17 days
Carbonation:	Reserve 3 cups of "SPEISE" (un-fermented wort, from the the 3 gallon boil). I like to use those "flippy top" Grolsh pils bottles for saving the speise in the refrigerator. Remember to sterilize first! Add it to the bottling bucket as you would any othe priming method. You could substitute 7/8 cup of dextrose for the speise, if you prefer.
Tasting:	Mein Gott, das is gut bier! Try it. It is very easy to get this right. It takes about 5 weeks for good carbonation. Best taste at 6 months, but it's pretty good at 2 months. Nice head, slight roasty flavor, wonderfully wheaty.

Recipe posted 12/01/00.