Strassners' Weissbier

This is one of my summer time favorites. Light and refreshing and not too bitter.

Brewer:	Joe M.		Email:	morrison734@yahoo.com
Beer:	Strassners' Weissbier		Style:	Weizen/Weissbier
Type:	Extract w/grain		Size:	5.5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	19 IBU
OG:	1.046		FG:	1.010
Alcohol:	4.6% v/v (3.6% w/w)
Water:	Fortunately Michigan has great water and does not require treatment. Mid level ph. to slightly soft water is ok.
Grain:	1 lb. German Munich 1 lb. Flaked wheat
Steep:	Fill brew pot with approx 2.5-3 gallons cold water. Add specialty grains in muslin bag and bring temp to 160°F. Hold grains at this temp for 30 minutes. Remove and rinse grain bag with two quarts hot tap water allowing water to run into brew pot. Discard grains or retain for bread or dog biscuits.
Boil:	60 minutes	SG 1.072	3.5 gallons
	6 lb. Wheat extract
	Add wheat malt extracts with burner off. Bring to boil approx 3.5-4 gallons wert. Hop according to schedule. Chill wert to 70-75 deg. F. Strain the majority of the trub while transferring to primary fermentation vessel. Ferment for 7-10 days or until FG is stable. Secondary fermentation for three additional days optional.
Hops:	1 oz. Hallertauer (4.25% AA, 60 min.) .5 oz. Hallertauer Hersbrucker (5% AA, 30 min.) .5 oz. Hallertauer Hersbrucker (5% AA, 15 min.)
Yeast:	White Labs WLP380 Hefeweizen yeast/
Log:	This is a second posting of my Summer Weizen with a different hop schedule and a catchy new family name. Either recipe is good. This particular recipe shows off even more banana and clove flavors. Enjoy!
Carbonation:	Prime with 3/4 cup of corn sugar and bottle. Or keg and force carbonate.
Tasting:	This is style beer and is supposed to be somewhat cloudy. Serve at about 40-50 deg. Nice clove and banana overtones.

Recipe posted 08/14/07.