Aventinus Clone(A(AwB/cAG:?K German-Style Wheat BeerWeizenbockr?q=?7??@@ ApA@APale or dark.Malty sweetness.Hop rates low.Clovelike phenolic, banana-fruity esters.DHallertau Hersbrucker@@AAA BMild to strong. 'Noble'.GermanyGerman lagers and ales.Hallertauer Mittelfruh, Crystal, Liberty, Mt. Hood.A@?<:WAHallertau Hersbrucker@@AAA BMild to strong. 'Noble'.GermanyGerman lagers and ales.Hallertauer Mittelfruh, Crystal, Liberty, Mt. Hood.A@?P??PilsenerlsenerGermany/݄??^I@B(AAWheat Maltt MaltGermany?ff?b@ BA-BCrystal 40Lstal 40LAmericaZ? BBA? b@Chocolate Maltte MaltGreat BritainZ?CiD A?H?Irish MossFining Agent In Any BeerAdd to boil 15 minutes prior to knockout.@Hefeweizen IV Ale YeastWhite LabsWLP380Large clove, phenolic aroma/flavor. Minimal banana.Sulfur production higher than WLP300IPB@BBrew Date:9/17/00. Using the false bottom that scott gave me for the first time. Will also be using pilsner malt as scott says that germans don't really have pale malt. The pilsner and wheat malt is Weyerman. Brew was detroyed by grains cooking to bottom of kettle. 9/22/00: Redid batch. Used Durst pilsner malt. Hit all temps right on(went back to manifold). The alpha amylase step was at 155 degrees. starting sg before boil was 1.070 @80 degrees F. OG: 1.076, 18.2 P @ 80 degrees F.KGlucan/Enzyme Prephhl?BProteolyticzx.%!?AABBeta AmylaseY?\7AAlpha Amylase#?4qdA Mashout ff?;mAFix_40_50_60_70