The Witches Brew Hefe-Weizen

6.5 lb. Wheat malt syrup4 oz.German Munich malt (grain)
1 oz. German Hallertau pellets1 vial of WPL300 Hefeweizen yeast

•Steep the 4 oz. German Munich malt in 1 quart of water (150˚F) for 20-25 minutes

•To your brew pot add the following:

The liquid from the steeped grains.
Approximately 1 gallon of water
6.5 lb. Wheat malt syrup

•Bring all of the above to a boil and then add:

1 oz. German Hallertau pellets (bittering hops)

Watch out. Once it begins to boil, it froths quite a bit and a boil over on the stove is likely if you don’t pay attention!

•Add 2 gallons of cold water to an already sterilized primary fermentor that holds 6.5 to 7 gallons.
•Pour in the hot wort from your brew pot and add enough additional cold water bring the total volume up to 5 gallons.
•When the wort temperature is under 80˚ F pitch your vial of WPL300 Hefeweizen yeast
•Ferment in the primary for 1 week to 10 days, or until the fermentation is complete.
•If using a secondary fermentor, siphon from the primary and leave in the secondary for an additional week.
•When fermentation is done, bottle with ¾ cup priming sugar (corn sugar)

Leave bottles at room temperature for at least 2 weeks to allow them to carbonate.