I have decided to try a kristallweizen. This was one of my favorites, from my years, stationed in Germany. I have included the recipe I intend to use. This is something I threw together myself after doing a bit of research. Please review and let me know what you think. Any advise is appreciated.
Partial Mash Kristallweizen:
Yeast: WYEAST German Wheat (3333) 2 packages
Color: 2 SRM
4lb 4oz Wheat Liquid Extract
4lb 0oz German Two-row Pils
0 4oz Rice Hulls
boil 45 mins 0.7oz Hallertauer pellet 4.8
boil 15 mins 0.5oz Hallertauer pellet 4.8
boil 15 min 1 tsp Irish Moss
A few questions I have, since this will be my first Weizen:
Should I leave it in the fermenter the normal 3-4 weeks?
How long should it take to condition in the bottle, the normal 3 weeks?
Anything special I should be looking for?