GERMAN STYLE HEFEWEIZEN
 
 
 
  It's a ...
 
Dry Heat Wheat
  
 
This is classic Arizona beer for a few reasons. For one thing, its a beer I've found that most everyone likes and even appreciates. Another is it really ferments well in the mid to upper seventies. It produces a nice banana like flavor with after tones of clove. And finally it is a easy beer to both make and drink during our Dry Hot Summer days.
  
  Ingredients: Simple...
  6 pounds of Wheat DME 1 oz. German Hallertau Hops
 
Wyeast 3068 Weihenstephan Wheat
  
  Directions:  
  Take the yeast out of the refrigerator to allow to warm up to room temperature. In 2 gallons of water, add the Wheat Malt. Stirring the mixture, bring it up to boil. After boil starts, add 1/2 oz. of the Hops, boil for 45 minutes. Add the remaining 1/2 oz. of hops and boil for an additional 15 minutes. Remove from Heat and add 3 gallons of cold water. Add the wort to your fermenter. After the wort has reach 80 degrees or cooler, open the yeast up and pour contents into wort. Ferments out in 7 - 10 days. Bottle condition 7 - 10 days as well.
Tips:
Don't boil the wort to hard. A nice rolling boil is ideal. Stay very sanitized during the brewing, fermenting and packaging of your beer. Most importantly, enjoy yourself.		  
 
 
  #1161 Dry Heat Wheat w/Wyeast Activator
$38.46
  Shipping add $2.00 more for cold pack on Liquid Yeast
 
  Dry Heat with Safale WB-06 (Wheat Beer)
$34.76
  #1904 One Shot Priming Sugar (5 OZ)
$.79
 
 
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