TBD

In the past I have always tried to make more of an American wheat. This is my first attempt at a more traditional Bavarian Hefeweizen.

Brewer:	Doug Kraus		Email:	doug.kraus@mac.com
Beer:	TBD		Style:	Weizen/Weissbier
Type:	Extract w/grain		Size:	5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	11 IBU
OG:	1.049		FG:	1.010
Alcohol:	5.0% v/v (3.9% w/w)
Water:	Erie, CO tap water, let sit out overnight to de-chloronate. Added 1/2 tsp gypsum.
Grain:	8 oz. German Munich 1 lb. Flaked wheat
Steep:	Bring two pots with 1 gallon of water up to 170° and preheat the oven to the same (my oven won't go any lower than that). Place grains in a grain bag and submerge in one pot, making sure all grains are good and wet. Put both pots in oven for an hour. I check periodically to make sure it hasn't gotten too cold as I'm really shooting for 145-155°.
Boil:	60 minutes	SG 1.049	5 gallons
	6 lb. Wheat extract
	Add 1/4 tsp irish moss at 15 minutes.
Hops:	.5 oz. Hallertauer (3.0% AA, 60 min.) .25 oz. Hallertauer (3.0% AA, 30 min.) .5 oz. Hallertauer (3.0% AA, 15 min.) .5 oz. Hallertauer (aroma)
Yeast:	White Labs WLP300 Hefeweizen Ale liquid yeast tube
Log:	Brewing on Sunday, April, 27.
Carbonation:	This is my first attempt at higher carbonation. I use 5 gallon kegs. My beer fridge is set at 38°, so I am going to carbonate at instead of the normal 6-8. This, according to the chart I'm using, should yeild about 4.2 volumes of CO2.
Tasting:	Hopefully I'll come up with the name before tasting it.

Recipe posted 04/27/08.