El Hefe

Summer time means a summer beer, and what better beer than a fresh, refreshing hefeweizen. This is one of the easiest beers I have ever brewed, it's quick and ready to keg in 1-2 weeks. I brewed it 3 times this summer, and this was the best recipe of them all. For 1 batch, I added 4 oz of cranberry extract to the secondary (any flavor should work) and it turned put very nice.Mash the following grains for 90 minutes at 149?F:

• 11 pounds German Wheat Malt Malt.
• 3 pounds Munich Malt
• 4 pounds Belgian 2 row pilsner malt
• 1 pound 10&def;L Crystal Malt
• 1 pound rice hills

After mash is done, bring to boil. Boil time is 60 minutes.
Add bittering hops for 60 minutes of the boil:

• 1 oz Pearle Hops 6.5% alpha

With 30 minutes remaining for the boil, add:

• 1/2 oz Tettnang hops 5% hops

With 10 minutes remaining for the boil, add:

• 1 oz Hallertauer Hersbrucker 4.2% alpha

Remove from heat, cool wort below 80?F and transfer to primary carboys. Pitch yeast:

• Wyeast 3068 Weihenstephan Weizen

Follow your own fermentation and clearing guidlines to your taste.

OG	1.053
FG	1.013
ABV	5.2%
Yield	10 Gallons