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Beer Style: Weizen/Weissbier
Recipe Type: all-grain
Yield: 5 US gallons
This beer took 1st place in category at the Emerald Coast Brewfest in Ft. Walton Beach, FL, in 1994. It's been brewed 6 times with 4 different yeast strains; Yeast Lab Canadian Ale (2), Yeast Lab Dusseldorf Ale, WYeast American Ale, and BrewTek American White (2). The winning recipe was brewed with the Canadian Ale, but my personal favorite was brewed with the Dusseldorf Ale strain. It's an offshoot of Papazian's Rocky Raccoon Honey Lager that's been converted to all-grain and beefed-up. It's a golden American Wheat that's refreshing and lightly hopped. The perfect beer to brew for summer sipping.
Two-step infusion mash. Gypsum added to increase calcium and lower PH. Protein rest at 122 degrees for 30 minutes. Raise to 152 degrees for conversion and hold for 1 hour. Mash out at 165 degrees and hold for 5 minutes. Sparge with 3.5 gallons 170 degree water. Bring to a boil and add honey. Boil one hour and follow hop schedule. Chill, aerate, and pitch yeast.