Honey weiss

This is a extract conversion to all-grain recipe of a weizenbier with added honey. using honey in this reecipe as this tends to up the abv for what I want for a weiss beer, and blends a nice mellow flavor that makes this go down very smooth and refreshing. to give you an idea, last time i made this, one bottle, and i could not feel my nose, my fingers, couldn't type, was all wobbly legged. etc. so it turned out well :)

Enjoy!

Brewer:	Rhuuk		Email:	raulr@live.com
Beer:	Honey weiss		Style:	Weizen/Weissbier
Type:	All grain		Size:	2.73 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	12 IBU
OG:	1.082		FG:	1.016
Alcohol:	8.5% v/v (6.7% w/w)
Water:	using 3 gallons of spring water, store-bought in gallon jugs. no chemical adjustments are made for this, just pure water right from the jugs. I use a 1.76qt water : grist ratio. I also run a sparge through the grain bag. gal / qt requirements. Total water needed for extract: 2.53 / 10.12 Total sparge water: 0.69 / 2.76 total ready for boil: 3.22 / 12.88 wort after 60 minute boil-off: 2.62 / 10.48
Grain:	1.5 lb. German Pilsner 3.5 lb. Wheat malt .75 lb. Dextrine malt (Cara-Pils)
Mash:	75% efficiency
	This is a brew-in-Bag mashing method. using a step-mash procedure, protein rest @122iF for 30 minutes, then continue for 20 minutes @ 148iF, then 40 minutes at 156iF in an extrafine grain bag that fits the entire pot. I have used a double-ground grain with very positive results. coarse grain bag is acceptable if you only run a single-ground grain. Once mashing procedures are done, mashout at 170if for 15 minutes. Raise and drain grist bag through a colander/strainer. run hot sparge water @170if over the bag to rinse grains. next, with a thick plastic or ceramic(cereal type) bowl, and place over bag, and press the grains to extract any remaining wort out of the bag. on to the boil
Boil:	60 minutes	SG 1.067	3.34 gallons
	1.5 lb. Honey
	Add honey 30 minutes into boil. irish moss optional at 45 minutes into boil. yeast energizer 2 minutes before end of boil is optional; the high honey content may need it, but the grains should compensate for the lack of enzymes in the honey. follow hop bill. NOTE: make a meuslin bag with the 5 minute hops bill, this becomes your dry-hop bag; the boil would have been just enough to open the oils and ready it for the fermenter. Chill to under 75iF as quickly as possible.
Hops:	.25 oz. Tettnanger (4.3% AA, 60 min.) .5 oz. Hallertauer (3.9% AA, 10 min.) .25 oz. Hallertauer (3.9% AA, 5 min.) .25 oz. Tettnanger (4.3% AA, 5 min.) .25 oz. Hallertauer (aroma) .25 oz. Tettnanger (aroma)
Yeast:	Yeast labs WL380 Hefeweizen IV year. no starter used. bring to room temp during the boil time. it will be ready to go for your beer when you are ready to go for your beer.
Log:	pitch under 75iF, cool the beer to 68iF as this is optimal range to blend yeast additions. go cooler (64iF - 68iF) for more banana like phenols, warmer (69iF-72iF) for more clove/spicy esters. give MINIMUM 14 days to ferment. 18 days would be ideal. Condition in bottle for at least 7-10 days after carbonation. this helps mellow any potential extra spicyness and bite
Carbonation:	4.2 volumes	Dried Malt Extract: 7.97 oz. for 2.5 gallons @ 72°F
Tasting:	last time i made this i wanted more bitters, less aroma. this is an attempt at that minor fix. the honey at 1.5 lb might be a little heavy. may consider going to 1.25lb so that the honey isn;t so accentuated, but the tradeoff is the lower alcohol.

Recipe posted 03/09/08.