Recipe Help

[Beerrific]

Hi,

I am looking for some help choosing a beer to make and the best recipe for it. This will be my third batch of beer, I have made a Holiday Winter Warmer and a Red Ale a year ago. i have moved since and I this is my first batch in my new place. Anyway, I want something somewhat light for the upcoming spring. I would love to make a lager but I don't have the facilities for the cooler temperatures. As far as ales go, I would make a pale ale or an IPA but many or my friends (girlfriend especially) don't like beers that are overly bitter. So, to make a long story short, I think I will make a wheat beer. In particular, I would like to clone Ayinger Brau-Weisse (which I think might be my favorite beer off tap). So here is where my questions come:

1. Does anyone have a recipe for an Ayinger Brau-Weisse clone or something similar (I do extract with specialty grains)?

2. If I make a Hefeweizen, I know it is traditional (by name in fact) that it be served with the yeast, thus I believe a lot of the yeast will rarely settle. I bottle, can this be done without suffering the consequences of drinking live yeast?

If anyone has any other recipes that you think I should try to fit what I am looking for please share.

Thanks

 

[Ó Flannagáin]

What's wrong with drinking live yeast ?

I live in Germany. I can't remember which, but one of the local hefeweizens actually has directions on the bottle for pouring the beer. It says pour until there is about a finger widths left (around half an inch). Then, swirl the bottle and pour in... I think part of a good, traditional German Wheat beer, is the flavor of the yeast. And, I believe the yeast are somewhat healthy for your system.

 

[Beerrific]

I have had yeast in beer (Hefeweizens), I like it. But I was always under the impression that commercial bottlers killed their yeast (UV exposure). And that if a home brewer let a large portion of the yeast get into their glass the yeast would "wake-up" in the warm sugar rich intestines and start making their products, most noticeably CO2. Which would make the person somewhat...umm...bloated (gassy, etc.).

 

[desmo]

I've drank live more live yeast than you can count and never had a problem but I realy don't have any gas problems to speak of anyway. I think the acid in your stomach will kill most of them. They are very high in vitamin B.

 

[Beerrific]

Well, thanks for the first hand knowledge. I guess there are a lot of opinions but actually doing it changes everything. With that being said, I definitely want to do a Bavarian style hefeweizen. I want to keep the temp up around 68-70 to get a nice fruity banana falvor. Anyone have a particularly tasty recipe? I am sure I can find one, but I thought I'd ask, again for some first hand knowledge.

Thanks again