Fermented with a blend of Hefeweizen yeast and Lactobacillus, this German Wheat beer is refreshingly clean and tart. Its acidity will properly develop in the bottle or keg for 4 to 6 months, at which time your patience will be rewarded with a delightful mouth puckering crispness that compliments the soft maltiness of this brew.

Ingredients

3.3 lbs - CBW® Bavarian Wheat LME
0.75 lb - Brewers Malt
0.75 lb - Flaked Wheat
0.5 oz - Hallertau Hops (5% AA) - Boil 60 minutes
1 vial - WLP630 Berliner Weiss Yeast Blend
1 capsule - Servomyces Yeast Nutrient - Boil 10 minutes

Directions

Perform mini-mash with 4 gallons of water and grains
Steep at 152-158ºF for 45 minutes
Add extract
Bring to a boil
Add bittering hops and flakes and bring to a rolling boil
Add Servomyces as indicated
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast