I was wandering how to improve this recipe that follows. It is needing to be partial mash.
2 Ounce Hallertauer Hops
1 Vanilla Been
4 Pounds Wheat Malt
2 Pounds Wheat Malt Extract
1 White Labs #WLP300 Weihenstephan Weizen Yeast
2¼ Pounds Pale Malt (2 Row)
Bring 2 gallons of water to a boil. Put grains in to a straining bag and steep for 20 to 30 minutes. Rinse grains with 2 cups water and then discard grains. Add all malt extract and stir until dissolved. Return to heat and bring to a boil. Boil your Hallertauer Hops for 60 minutes. Pour your wort into your fermenter and strain out any hops. Top your fermenter of with cold water to the 5 gallon mark. When the wort is cooled to 70-80o degrees pitch the yeast.
Fermentation should start within 24 hours indicated by a bubbling airlock. Once bubbling has stopped 3-4 days transfer to a sanitized 5 gallon carboy and install airlock. After 14 days total transfer to a bottling bucket and then add 1 or 2 Cooper’s carbonation drops. Sanitize beer caps and bottles. Fill bottles and cap them. Age beer for 2 weeks.
