German Weisen Beer

Classification: wheat beer, weizen, extract

Source: Eric Pendergrass (pendeea3@wfu.edu), r.c.b., 12/8/94

Here's one which I just finished and which, IMHO, is excellent! After about 5 weeks, it is perfect. Enjoy!

Ingredients:

1 can Irek Wheat Malt Extract (unhopped)
1 lb Light DME
1 cup Cara-Pils Malt
1 cup Crystal Malt-10L
1.5 oz. Hallertauer Hops (bittering)
1 tsp. Irish Moss
.5 0z. Saaz Hops (for finishing)
1 pack Wyeast #3056 Wheat Yeast
3/4 cup Priming Sugar

Procedure:

Crack all grains and place in grain bag. Dissolve can of malt and DME in 1-2 gal. of water in the stock pot. Add the gab of grain to the pot and adjust the heat to achieve boiling temperature. The instant the water starts to boil, remove the grains from your stock pot. Add the bittering hops and maintain the boil. After 25 minutes, add the Irish moss and continue to boil. After 20 minutes, add the finishing hops and boil for an additional 2 minutes ONLY. Remove the stock pot from the heat and attach a lid. Place the pot in a sink of ice to cool until it reaches 75-80 degrees. Pour the cooled wort into a sanitized fermenter and top off to 5 gallons. Add the active yeast starter. Once fermentation has started, move the fermenter to an area of 55-65 degrees.

Specifics:

O.G.: 1.045-1.052
F.G.: 1.008-1.014