Prince Weizen

Brewer:	George Duncan		Email:	grduncan@msn.com
Beer:	Prince Weizen		Style:	Weizen/Weissbier
Type:	All grain		Size:	5.0 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	15 IBU
OG:	1.048		FG:	1.008
Alcohol:	5.2% v/v (4.1% w/w)
Grain:	3 lb. Belgian pale 5.5 lb. Wheat malt
Mash:	75% efficiency
	2.75 gals at 139F, should stabalize at 127F. Rest for 20'. Pull 1st decoction(1\3 of mash). heat to 158F and hold for 20'. Raise to boil and hold 20'. add back to mash, should be between 150-152F. hold for 20'. Pull 2nd decoction(1\4 of mash). Bring to boil and hold for 20'. Add back to mash, should be between 156-159F. Hold until starch conversion. Sparge with 5 gallons.
Boil:	90 minutes	SG 1.037	6.5 gallons
Hops:	.5 oz. Hallertauer (5.6% AA, 60 min.) .25 oz. Hallertauer (5.6% AA, 30 min.) .25 oz. Hallertauer (aroma)
Yeast:	wyeast 3056
Log:	ferment at 68F for 4 days. Rack to secondary for 3 days. Rack to bottling bucket and add spiese. Condition at fermentation temp for 1 week. Then 3-4 weeks at cooler temp.
Carbonation:	1.5 quarts of speise.

Recipe posted 03/01/98.