Renegade Weizen

Here is a good recipe for those who love yeasty wheat beers. Adding the 1/4 oz of Hallertau at hte end is not really keeping with the style but I feel it lends it self to a better beer.

Brewer:	Matt Cohen		Email:	aducker@ix.netcom.com
Beer:	Renegade Weizen		Style:	Weizen/Weissbier
Type:	All grain		Size:	5.5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	14 IBU
OG:	1.047		FG:	-
Alcohol:	-
Water:	In the mash I used 1 tsp of gypsum
Grain:	4 lb. 8 oz. British pale 4 lb. Wheat malt
Mash:	80% efficiency
	First you combine 2 gallons of water 1tsp of gypsum and grains to 130 degree water. Stabilize temp for 30 min. Then add 1 gallon of 200 degree water and stabilize at 150 for 20 min. raise temp to 158 and stabilize for another 20 min or untill ph is right. Sparge with 4 gallons of 175+ degree water.
Boil:	55 minutes	SG 1.040	6.5 gallons
	Irish moss was used in last 15 min of boil
Hops:	1 oz. Hallertauer (3.8% AA, 60 min.) 1/4 oz. Hallertauer (aroma)
Yeast:	Used Wyeast #3068 Weihenstephan Wheat, made a starter fermentation was very active needed blow off valve #3068 works best at 68 degrees.
Tasting:	Great beer.

Recipe posted 01/01/99.