Extract (Crystal Malt added):
1 lb Crystal Malt 70L
3 lbs Weizen Dry Malt Extract
5 lbs Weizen Malt Extract
Hops:
1 oz Willamette 5.5% 60 min
1 oz Bullion 8.5% 30 min
1 oz Willamette 5.5% 10 min
1 oz Bullion 8.5% Dry hopped in secondary fermenter
Yeast:
Wyeast Belgian Abbey #1214
OG 1.068
FG 1.017
Added grains to 2 gallons cold water, heat to boil and remove grains. Add Malts. Bring to a boil, boil
for 60 min and add hops as scheduled above. Save 1oz Bullion for dry hopping in secondary.
Primary fermentation in glass @ 72 deg, 7 days.
Secondary fermentation in glass @ 72 deg, 7 days.
Bottle and age 1-2 months for best results.