I have but one bottle left of this lovely weizen - the best I've made so far.

For 22 litres at my normal 70%ish efficiency:

2kg Joe White Export Pilsner malt

2.5kg Weyermann Wheat malt

250g Weyermann Dark Munich malt

200g Weyermann CaraHell

50g Weyermann CaraAroma

Hybrid Step Infusion / Single Decoction mash:

Ferulic Acid Rest at 44C for 30 minutes.

(9 litres of water at 52C --> 1.8 litre/kg ratio)

Raise to saccharification rest, 25 minutes at 64C

(6 litres of boiling water --> 3 litre/kg ratio)

40% decoction to raise to 72C for 30 minutes

(Decoction: 10 minutes at 72C, then 15 minute boil)

Boil: 90 minutes

- 20g Hallertauer Mittelfrueh 4.6%AA @ 60 minutes

- 5g Hallertauer Mittelfrueh 4.6%AA @ 30 minutes

- 5g Hallertauer Mittelfrueh 4.6%AA @ 15 minutes

(Later additions are non-traditional but give a subtle spicy

hops flavour & aroma which I think go well in the style).

Wyeast 3638 "Bavarian Wheat". Pitched cool (15C) and

allowed to slowly build to krausen at 18C

OG = 1.050, FG = 1.011, 14 IBUs, 6 SRM

The 3638 gave a mild but complex flavour with banana, clove and bubblegum. Of the wheat yeasts I've used, it is my favourite by far.

cheers,

Colin