The
final gravity was quite high, but this was not detrimental. As a whole
the extract grain ratio ended up (I think) to be about 50% barley and 50%
wheat. You could call Northwestern Extract (Brookfield Wisconsin, I
believe) and ask them their ratios. Excellent vanilla, clove and banana
tones abound. Here's the recipe:
Ingredients (for 5 gallons)
4 Pounds Weizen Dry Malt Extract (Northwestern)
2 Pounds Light Dry Malt Extract (Northwestern)
1/2 Pounds Crushed Munich Malt (20 L0)
1 Pound Crushed Wheat Malt
1/2 Pounds Crushed Belgian Pils Malt (DeWolf-Cosyn)
5 gallons of Menasha, Wisconsin Water (fairly hard)
2 tsp. CaCO2 Crystals
1 tsp. Burton Water Crystals
1 ounce Perle Hops (7.7 percent Alpha Acids)
1 ounce Willamette Hops (3.9 percent Alpha Acids)
Wiehenstephen Wheat Yeasts (Wyeast #3068)
Starting Specific Gravity: 1.057,
Finishing Specific Gravity: 1.019,
Alcohol by Volume: 4.9 percent
Procedure
Add crystals to about 3 gallons of water in brew pot. Bring water to 155
0F. Place crushed grains in grain bag. Steep in brewpot (maintaining
temperature) for 50 minutes. Sparge (rinse) grains with 2 quarts of 148 0F
water. Bring water to boil. Add malt extract. Slowly return water to
boil. As water boils off brewpot as steam, continue adding water to keep
water level constant. Boil for 10 minutes. Place Perle hops in a hop bag
and add to boil. Boil for 35 minutes. Add half of Willamette hops to hop
bag. Boil for 10 minutes more. Add last half of Willamette hops to hop
bag. Boil for another 5 minutes. Remove heat. Chill wort (unfermented
beer) with immersion chiller. Transfer to fermenter. Aerate by shaking.
Pitch yeast. Wait 1 week. Transfer beer to secondary fermenter. Wait 2
weeks. Siphon to keg. Carbonate and serve.