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Ingredients
- 3 1/3 lb Northwestern weizen extract
- 3 1/3 lb Northwestern amber extract
- 1/2 lb Crystal malt (crushed)
- 1/2 c. Black patent malt (lightly Crushed)
- 1 tsp Gypsum
- 1/2 tsp Irish moss
- 2 ounce Mt. Hood hops (8.6 AAU) Wyeast Bavarian Wheat liquid Yeast
Directions
- The black patent was*VERY* lightly crushed because I just wanted a light brown beer-not a black beer. The grains were steeped to just before boil and strained out. Add in extract and all of the hops. Boil 60 min. Add in to cool water in fermenter and pitch yeast. Came out excellent. Not quite true to the German style, but a very drinkable light-bodied beer, without an overwhelming wheat character.
- Serving Size:
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