I took the step to do more advanced brewing techniques and crushed a pound of wheat malt to steep and sparge to add to 6.6 pounds of Briess bavarian liquid wheat malt extract. So I tried for a hefeweizen type beer. I had to make do with regular ale yeast, but I scored an ounce of Tettnang hops for the flavor and aroma. I'll let you know how things turn out after the ferment finishes up and it bottle conditions.
