Goals for this recipe:

• quantity: 5 gal
• starting SG: 1.050 - 1.055
• finishing SG: 1.010 - 1.015
• ABV: 5 - 6%
• bitterness: 10-12 IBU
• color: 16 SRM

Mini-mash Recipe:

Assumptions:

• Mash efficiency: 70%

Malt bill:

• 4 lb. wheat extract syrup
• 1 lb. two row malt
• 1.25 lb. Munich malt
• 10 oz. caramel wheat malt
• 6 oz. chocolate wheat malt

Hop bill:

• 1.5 oz. Hallertauer (bittering)

Yeast:

• Wyeast #305 (Bavarian Weizen)

Procedure:

1. Heat 1 gallon of strike water to 170° F.
2. Add strike water and crushed grains to mash tun, stirring well.
3. Temperature should stabilize around 156° F. Hold this temperature for one hour, checking the temperature every 15 minutes.
4. While mash is being conducted, heat 2 gallons of sparge water to 170° F.
5. Recirculate runnings until clear, then sparge and collect a total of 3 gallons.
6. Add 1.5 oz. Hallertauer hops. Boil 60 minutes.
7. Cool with wort chiller to ~ 75° F, strain to remove the large amount of hop debris, and add to 2 gallons of water in carboy. Top up to 5 gallons.
8. Pitch yeast.
9. Bottle when fermentation is complete.
10. Optional: age in bottles approximately two weeks, then cold condition in bottles 2-4 more weeks before serving.