Bavarian Hefeweizen (Schneider Aventinus Clone?)
 

Malt Base: 6.6 lbs. Bavarian Wheat Liquid Malt Extract
Specialty Grains (crushed): 16 oz. Wheat Grain, 2 oz. Chocolate Wheat, 2 oz. Caramel Wheat
Sugar: 1 lb. Dark Candy Syrup
Hops: 1 oz. Perel (bittering) 1 oz. Hersbrucker (aroma)

*Place grains in muslin bag. Place in 1-2 gallons of cold water, slowly bring to approx. 160 deg. and hold temp for 10 mins. Discard grains.

*Add cans of malt extract and sugar syrup and stir well to disolve.
Bring to a boil, add bittering hops and continue to boil for 30 min.
Add aroma hops and boil 5-8 min.

*Pour wort into fermentation vessel containing enough water to total 5 gal.
Pitch yeast once temp. has cooled to 70-75 deg.

I transfered to my carboy after 7 days. After 10 days the gravity reading was down to 1.013. 2 days later, gravity still holding. Bottled.

This recipe is so good I can hardly believe I made it myself! I have a second batch in my primary as I write this.