Recipe Type: Extract
Yeast: White labs Hefeweizen 300 X 2
Yeast Starter: yes with 2 vials
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.020
IBU: 24.1
Boiling Time (Minutes): 60
Color: Light brown
Primary Fermentation (# of Days & Temp): 21
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Rich and heavy

Bring at least 2 1/2 gallons of water to 155 degrees and turn off the heat

Put the crushed grains in the grain bag:1/2 LB.40 L crystal,1/2 LB. Belgian special B malt,2 OZ. British chocolate malt

Soak the grains in the hot water for 15 minutes.Lift the grain bag in and out of the water as if it were a teabag.
After soaking the grains,lift the grain bag out of the water,once the bag has dripped almost all of the water out,
discard the grains and return to heat untill boiling.

Turn off the heat once again and move the stockpot to a cool burner.Add the malt extract:12 LBS. Wheat malt extract,2 LBS.
Munich Extract.
Stir constantly while adding to dissolve the malt extract.Return to a boil,once its a controlled boil.add the bittering hops
and set the timer for 60 minutes:3 Oz. Hersbrucker

After the 60 min has passed put the pot in the tub with ice and water,rapidly cool the wort to 80-85 degrees.Pour the wort
in the fermenter and add as much water needed to the 5 1/2 gallon line.Check the gravity, it should be :1.090.Finishing gravity
should be :1.020