Recipe Type: Partial Mash
Yeast Starter: 1 Liter
Batch Size (Gallons): 5.5
Original Gravity: 1.055
Final Gravity: 1.013
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Almost identical to original.
To date my most delicious beer. Many thanks to DeathBrewer, who helped with with numerous steps. The recipe roughly calls for the following:
3.5 lb Wheat DME
3.8 lb German Wheat
1.5 lb 2 Row German Pilsner
0.80 Hallertaur Hops @ 60 mins
W3068 w/ starter
Kept fermentation below 65 F to avoid a banana bomb. Cold-crashed for 1 week at ~ 40 F. Added Saflager W-34/70 when I bottled.
Mistakes: not nearly enough priming sugar - used 6 oz for 5.5 gallons, but man - not even close - head is almost nonexistent. Mine is also darker. Should have cold-crashed for longer to improve clarity. Also, pantyhose fell off autosiphon tube and allowed some yeast to get into secondary.
Conclusion: My German neighbor who grew up in Munich can't tell the difference in taste between it and the real thing.
"He who works with his hands is a laborer. He who works with his hands and his head is a craftsman. He who works with his hands and his head and his heart is an artist." - Louis Nizer