Leland's Smoked Hefe Weizen

This is a lightly smoked wiezen which has mild bitterness good mouthfeel and great head retention.

Brewer:	Golden Bladder Brewery		Email:	-
Beer:	Leland's Smoked Hefe Weizen		Style:	Weizen/Weissbier
Type:	All grain		Size:	5.5 gallons
Color:	5 HCU (~5 SRM)		Bitterness:	18 IBU
OG:	1.055		FG:	1.012
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Add gypsum if you want, however ordinary water is good to go here!
Grain:	6 lb. Wheat malt 4 lb. Rauchmalt
Mash:	80% efficiency
	Mash in at 122°F and let rest for 30 minutes. Strike heat to 155°F and let rest for 1 hour. Sparge off with 6 gallons at 170-177°F.
Boil:	60 minutes	SG 1.051	6.0 gallons
	At the beginning of the boil toss in the Mt. Hood hop bag (I prefer the cones rather than pellets but whatever)and boil at the last 10 minutes of the boil add a whirlflock tablet for clarity and toss in the German Hersrucker hops.
Hops:	1 oz. Mt. Hood (5.7% AA, 60 min.) 1 oz. Hallertauer Hersbrucker (aroma)
Yeast:	I like to use the Weihenstephan 3068 yeast. If possible I will krausen (create a starting bottle of sweet wort) the yeast with 1/2 cup of dry malt boiled in a quart of water 2-3 days before brewing. This gives the yeast time to reproduce and acts like steroids to your fermentation process.
Log:	Add yeast and place a blow-off tube on the carboy for two days. Let ferment for 7 days at 65°F and rack into 2nd carboy and condition for 3 weeks at a lower temp. I also add a clarifier to assist in the yeast percipitation.
Carbonation:	Save a quart of sweet wort and use it for the primer.
Tasting:	This is a great smoke beer which is light enough for most to enjoy. It is a real crowd pleaser during partys and goes well with grilled chicken.

Recipe posted 12/19/05.