This all grain brew was devoloped using brewers work papers
Ingredients:
8lbs wheat malt
3lbs pale 6-row High enzyme
.25lbs crystal malt 20L
5lbs red clover honey
1lb Munich 10L
infusion mashing thecniques required
OG : 1.048
FG : 1.008
Alc: 5.5% - 6.5%
Mash in at 122F for 30 min protien rest
Increase temp to 150F 30 min
Increse Temp to 158F for 15 min
Mash out at 170F sparge
Boil 60 min, Add 1oz Cascade 5.0 at begining of the boil
At 45 min add 1oz Cascade 5.0
Cool to 65F pitch with 2 liters of prepared cluture
Preferebly Yeast Labs Bavarian Wiezen
I Cultured mine form a bottle of Norwester Raspberry Weizen
Try growing up your own sometime.
Primary fermenter 7 Days
Secondary 3 weeks
Rack off into 22oz bottles
Prime with 3/4 cup Red Clover honey.
Age to perfection @ 50 degrees for 2 months