Weizen Bucks

I'm using a recipe from an award winning homebrewer in CA. I changed very
little. The original recipe called for .5 pounds of Special B which I can't
get (nor can anybody, right?), so I substituted the same amount of
German Munich. It was closest for the color and extraction factors.
Whatever, right? I'll update this when it's done. In the meantime, we
know it will turn out good if it won an award. Enjoy!

Brewer:	Erik		Email:	sillyerik@yahoo.com
URL:	http://www.brewinwithherb.com/COVBS/index.html
Beer:	Weizen Bucks		Style:	Weizenbock
Type:	All grain		Size:	6.5 gallons
Color:	51 HCU (~22 SRM)		Bitterness:	22 IBU
OG:	1.072		FG:	1.027
Alcohol:	5.8% v/v (4.6% w/w)
Grain:	3.04 lb. Belgian Pilsner 8.68 lb. Wheat malt 1.74 lb. German Munich 6.9 oz. British crystal 50-60L 6.9 oz. British crystal 135-165L 6.9 oz. British chocolate
Mash:	85% efficiency
	122° for 20 minutes 155° for 60 minutes Mash out at 168°
Boil:	60 minutes	SG 1.062	7.5 gallons
	Whirlflock Tabs at 15 minutes
Hops:	1.68 oz. Hallertauer Mittelfruh (5% AA, 60 min.)
Yeast:	White Labs WLP380 Hefeweizen IV
Tasting:	Haven't Done it yet. I'll let you know. Let me know how it went for you.

Recipe posted 06/27/02.