Summer Weizen

The yeast used gives aroma of banana & clove. I added fresh nutmeg & Oil of Bergamont (orange essence) for increased flavor profile. Will serve this with a slice of orange, and a high carbonation level.

Brewer:	Vetch		Email:	holveck_c@yahoo.com
Beer:	Summer Weizen		Style:	Weizen/Weissbier
Type:	All grain		Size:	5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	24 IBU
OG:	1.054		FG:	1.012
Alcohol:	5.4% v/v (4.3% w/w)
Water:	Soft
Grain:	4 lb. German Pilsner 4 lb. Wheat malt 1 lb. Flaked wheat
Mash:	80% efficiency
	Dough-in 104 (20min) Raise to 140 (30min) Raise to 158 (45 min) Mash-out @ 170 (20 min) Sparge @ 170
Boil:	90 minutes	SG 1.042	6.5 gallons
	Added Yeast Nutrient last 10 min of boil Added 3 whole crushed Nutmeg & 4 tsp of Oil of Bergamont in last 10 min of boil
Hops:	1 oz. Saaz (3.75% AA, 45 min.) 1 oz. Tettnanger (4.5% AA, 15 min.) 1 oz. Saaz (3.75% AA, 5 min.)
Yeast:	Wyeast 3068
Log:	Brew date 4/30/6 Primary fermentation @ 72 F (7 days) Secondary Fermentation @ 68 F (14 days)
Carbonation:	Natural in keg (2/3 cup of sucrose sterilized in 1 cup boiled water and added to 5 gal keg), 10 ndays later, then counterpressure fill bottles
Tasting:	Hoping for fruiti aroma, with undertones of spice (nutmeg & clove)

Recipe posted 05/01/06.