Bavarian Weizen

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

Now that the brew day is over, I have changed the recipe size and ingredients to reflect all of the unexpected happenings and mistakes (one of which involved an explosion!). If this beer turns out anything close to intended, it'll be a miracle. Days like this make me want to go back to extract.

Brewer:	Paul Gallagher		Email:	pgg3a@alumni.virginia.edu
Beer:	Bavarian Weizen		Style:	Weizen/Weissbier
Type:	All grain		Size:	2 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	13 IBU
OG:	1.052		FG:	1.010
Alcohol:	5.4% v/v (4.3% w/w)
Grain:	8 oz. German Pilsner 2 lb. 6.5 oz. Wheat malt 8 oz. Dextrine malt (Cara-Pils) 1.5 oz. German Munich
Mash:	80% efficiency
	20 minutes at 122, 60 minutes at 151, mash out with direct heat to 170
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 06/23/03.