--

Weizenbier

five gallons, extract with grain; OG = 1046; FG = 1.010; IBU = 14

Ingredients:

• 0.5 lb. carapils malt
• 0.5 lb. flaked wheat
• 1 lb. malted wheat
• 5 lbs. Briess unhopped weizen malt extract syrup  
• 3 AAU Hallertau hops (1 oz. of 3% alpha acid)
• 2 AAU Tettnang hops (0.5 oz. of 4% alpha acid)
• German Weizen yeast (Wyeast 3333 or White Labs WLP-320)
• 7/8 cup corn sugar (for priming)

Step by Step:

Steep the carapils, malted wheat and flaked wheat (in a grain bag) in 2.5 gallons water at 150° F for 45 minutes.  Remove grains, rinse back into kettle (through a colander) with another quart of hot tap water.  Add malt extract syrup to kettle, bring to a boil.

Add Hallertau hops, boil 40 minutes. Add Tettnang hops, boil 5 minutes, remove from heat. Top up in fermenter to 5.25 gallons, cool to 68° F and pitch yeast.  Ferment one week at 68° F, rack to secondary and condition two weeks at 50°F.  Prime with corn sugar,