German Weizenbier (Alternative Bev. Recipe)0A0A•X`BÔB\A@?<Wheat BeerBavarian Weizen¸…?+‡?®G?ÁÊ?š™‰@33³@ A A@ALight straw to amber.Typically more than 50% wheat malt.Very low hopping rates.Clove-like aroma, fruity banana aromas/flavors.Paulaner Hefe Weizen, Pschorr-Brau Weisse, Spaten Club-Weisse, Schneider Weisse.ASaazerdomestic)š™‰@fff@ÀAB¸A#HBGoodUSAPilsnersCzech Saaz, Polish Liblin, Spalt Spalter Aš™‰@€?JÇ?Hallertauerlertauer€@€@¸ABB#4BMild, slightly flowery.USAGerman lagers and ales.Hallertauer Mittelfruh, Crrystal, Mt. Hood, Liberty A€@À?2’YCAWheat Maltt MaltGermanyôý„?ffæ?ªñb@ B A;ºÔAPilsenerlsenerGermany/Ý„?ÍÌÌ?^ºI@ÈBAqÑ¥AMunich Malth MaltGermanyj¼„?Aö(|A A@Lt¡@Crystal 10Lstal 10LAmericaáz„? Aš™A A€?%º@Cara-Pils Dextrine MaltverywhereX9„?@ö(|@ AIn light-colored beers to give additional body.Adds richness without color.b?l«?Irish MossFining Agent In Any BeerAdd to boil 15 minutes prior to knockout.?Weihenstephan WeizenWYeast3068Rich clove, vanilla, bananaUnique for spicy weizen characterIMˆBAdd 4 tsps of Gypsum to wort in boil kettle and boil for 15 minutes before adding bittering hops (Hallertauer).Pÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ