Hefeweizen

 This is a very simple wheat beer that came out quite nicely.

GRAIN	GRUIT
5# Pilsner	1 oz Hallertau
3# Wheat
0.75# Rice Hulls	YEAST
0.25# Flaked Wheat	Wyeast 3068 Weihenstephan

PROCESS:

1.    Clean and sanitize EVERYTHING.

2.    Heat 15 quarts of water to 165 degrees F.  Add to grain in mash tun.  Goal temp is ~151 F.

3.    Allow to sit (mash) for 60 minutes.

4.    Drain liquid (wort) from mash tun into kettle while showering additional hot water over over grains (sparging) until draining wort no longer tastes sweet.

5.    Bring wort to a boil.  WATCH FOR HOT BREAK and turn down heat when it begins to prevent boil-over.

6.    Immediately after hot break add Hallertau hops and set countdown timer for 60 minutes.

8.    At 15 minutes add yeast nutrient.

11. At 0 minutes turn off heat and cool to 65 degrees F.

12. Check and record starting gravity.

13. Place in primary fermentor, add yeast, close fermentor and apply airlock.

14. Ferment at 68 F for 2+ weeks.

15. Check final gravity, calculate %ABV.

16. Keg, pressurize to 10 PSI.

17. Share and Enjoy!