3.3 pounds of Bavarian Wheat Malt Extract (LME)
3.3 lbs Pilsen Light Liquid Malt Exctract (LME)
1 pound Wheat Malt
0.75 pounds Torrified Wheat
0.25 pounds Cara wheat Malt
1 ounce Hallertau Hop Pellets @ 60 minutes in boil
1 ounce Hallertau Hop Pellets @ 10 minutes
1 ounce Willamette Hop Pellets @ 5 minutes
Safbrew-wb 06 or Wyeast 1010 American Wheat
Heat 2.5 quarts of water to 165F. Add grains to bag and steep for 40 minutes, holding temperature around 155F. Rinse (sparge) grains with about 3 quarts of water at 155F. Let drip and remove grains. Add water to increase volume to reach 3-4 gallons. Bring to boil. Turn off heat while you add half of the liquid malt extract (LME), and stir until dissolved. Return to boil Start 60 minute timer. Add hops according to schedule above. At 15 minutes before end of boil, add the rest of the LME (turning off burner until dissolved to avoid scorching).
Cool to 75F and pour into fermenter. Add clean, cool water to bring volume to 5 gallons. Aerate and pitch yeast. When fermentation is complete, rack into secondary for another week to age (optional). Bottle following normal bottling procedure.
Replace liquid extract with 3 pounds Wheat Malt and 5 Pounds Belgian Pilsen Malt
Mash at 153 for 90 minutes.