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Half a Weizen

5 gallons, partial mash; OG = 1.045; TG = 1.010

Ingredients:

• 4 lbs. Alexander’s wheat-barley malt extract (60-40 blend)
• 3 lbs. Briess dry wheat-barley malt extract (65-35 blend)
• 1 lb. crushed lager malt
• 0.5 lb. crushed caramel malt, 10° Lovibond
• 1.5 oz. Cascade hops (7% alpha acid), 1 oz. for 75 min., 0.5 oz. for 30 min.
• 1 oz. Tettnanger hops (3.5% alpha acid), for 30 min.
• 1- to 2-qt. starter of good yeast (Widmer Hefe-Weizen or Wyeast 1007)

Step by Step:

Soak lager and caramel malts in 0.5 gals. of water at 150° F for 45 to 60 minutes, then sparge into kettle.

Add extracts and enough water to bring to 2.5 to 3 gals. Boil 15 minutes and add 1 oz. Cascade hops. Boil 45 minutes and add Tettnager and 0.5 oz. Cascade hops. Boil 30 more minutes. Total boil is 90 minutes.

Cool by adding to pre-boiled, chilled water, to bring to a total volume of 5 gals. Aerate thoroughly.    

When wort reaches 70° F, pitch  yeast. Follow normal fermentation and bottling procedures.