Wheat and Barley Malts are used to create Hefeweizen beers. The Hefeweizen Yeast is particularly low flocculating which provides the characteristic "cloudiness" of Hefe-style beers. This beer is highly carbonated, sweet, and refreshing. If you like Paulaner Hefe-Weisen, you may want to choose this beer.
- 3 HBUs German Hallertau Hersbrucker (Bittering)
Put the specialty grains into the muslin bag and steep in 150 degree water for 20 minutes. Pull the bag out, allowing it to drain freely into the brew kettle. There is no need to "squeeze" the bag. Squeezing the bag will only release tannins that will harm your beer.
Add 170 degree water to the brew kettle to bring the total volume to 2.5 gallons. As you add this water, run it over your bag of grains to sparge ("rinse") the rest of the grain water out of the bag.
Bring kettle to a boil, then remove it from the burner. Stir in the Dry Malt Extract (DME), and put Hallertau Hersbrucker (Bittering) hops in a muslin bag (tied closed) and add into the kettle.
Return to heat and boil for 60 minutes.
Cool to room temperature, add water to bring total volume to 5 gallons. Stir vigorously to incorporate air into the wort. Pitch (add) your yeast.