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Wifen Weizen

My wife loves a good German-style hefeweizen, hence the name.

Brewer: Charlie Ferry Email: cferry@penx.com
Beer: Wifen Weizen Style: Weizen/Weissbier
Type: Extract w/grain Size: 5.0 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 7 IBU
OG: 1.047 FG: 1.014
Alcohol: 4.3% v/v (3.4% w/w)
Water: Water in Denver is pretty good. Didn't do a thing.
Grain: 4 oz. German Munich
12 oz. American crystal 40L
Steep: Steeped at 155°F for 45 minutes.
Boil: 60 minutes SG 1.157 1.5 gallons
6.0 lb. Wheat extract
Added 1 Tsp. Irish moss with 15 minutes to go in the boil. Didn't want too cloudy of a brew. Turned out very well; a little cloudy but otherwise very clear.
Hops: 1.0 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
Yeast: I used 35 ml liquid Hefeweizen Ale Yeast. Fermentation was very active. Looked like the carboy was set to low boil.
Carbonation: Added 1/2 cup dextrose to batch, filled two 5 L kegs. Added 1/4 cup dextrose to remaining beer and bottled.
Tasting: Aroma and flavor were very good. Friends said it is better than Paulaner. I'd add a little more sugar (in one form or another) to the boil to spike the alcohol up a bit.

Recipe posted 10/08/02.