Bavarian Hefe-weizen

5 gallons, All-grain; OG 1.056; FG 1.015

Ingredients:

• 6.75 lbs. DeWolfe Cosyns Belgian wheat
• 3.5 lbs. pale two-row malt
• 0.75 lb. cara-pils (dextrin) malt
• 0.75 oz. German Northern Brewer hops (7.2% alpha acid) for 60 min.
• 0.5 oz. Tettnanger hops (4.8% alpha acid) for 30 min.
• 1/4 tsp. Irish moss for 15 min.
• 1/2 tsp. yeast nutrient for 2 min.
• Wyeast 3068 (Weihenstephan)
• 3/4 cup corn sugar for priming

Step by Step:

Mix Belgian wheat, two-row malt, and cara-pils malt into 11 qts. water.Use a step mash: Raise the temperature to 123° F and hold or 15 min. Raise the temperature to 148° F and hold 15 min. Raise the temperature to 155° F and hold for 35 min. Raise the temperature to 170° F and sparge to collect 5.5 gal. Bring to a boil and add German Northern Brewer hops. Total boil is 60 min. Boil 30 min. and add Tettnanger hops. Boil 15 min. more and add Irish moss. Boil 13 min. more and add yeast nutrient. Boil 2 min. more. Cool and pitch yeast at 70° F.

Hold fermentation temperature between 66° and 68° F. Transfer to secondary after kraeusen falls and condition for 10 to 12 days. Prime with corn sugar, bottle, and condition further at room temperature for two weeks.