German Weizen
brewed 3/7/00
-Bruce Pitner

Shamrock 2000 Blue Ribbon Beer!

Grains:
3.0# Breiss Wheat malt
2.0# Marris Pale malt
0.5# Flaked Wheat
0.25# Vienna Malt

50 deg C / 20 min, 66-68 deg C / 75 min

Boil:
3.0# Munton and Fison Wheat dry malt extract
0.3 oz. Northern Brewer (9.3% aa) 60 min
1.0 oz Hallertau (2.6% aa)  60 min
0.5 oz Hallertau (2.6% aa)  30 min

OG = 1.049
Wyeast Weihenstephen wheat beer yeast
5 days in primary (glass) at 68 deg F
FG = 1.009

Bottled with 7/8 cup corn sugar on 3/12/00
(6 days before judging)