The weather’s finally cooled off enough that I can start a batch of beer so after browsing The Cat’s Meow 3 a bit I settled on a weizen recipe that looked interesting.

A shopping expedition to Homebrew Headquarters to pick up ingredients later, I started in on it. I’ve tweaked the recipe a little, so here it is in it’s final form:

Ingredients:

• 6 pounds, United Canadian wheat extract (60% pale/40% wheat)
• 1 pound, Briess 60L crystal malt
• 1/2 pound, Paul’s roast barley
• 1 pound, honey
• 2 ounces, Cascades hops (boil)
• 1/2 ounce, Cascades hops (finish)
• 1 vial, White Labs Hefeweizen IV Ale Yeast WLP380

Procedure:
Steep crystal and toasted barley in 2.5 gallons water for 40 minutes (use grain bags to make this easier). Add extract, honey and bittering hops. Boil wort for 1 hour. Remove from heat. Add finishing hops and steep 2 minutes. Chill and pitch yeast. After active fermentation stops, rack to secondary. Bottle 7 days later or when fermentation has pretty much stopped.