Reinheitsgewhat?

INGREDIENTS FOR 5 GALLONS:
• 1/2 lb Belgian Wheat
• 1/4 lb Breiss Caramel - 10 L
• 1/4 lb Crystal - 44 L
• 1 lb Light Crystal - 20 L
• 1 1/2 Belgian Munich
• 1 lb Dextrine
• 6.6 lb Bierkeller Premium German Unhopped Light Malt Extract
• 1/2 lb. Munton & Fison Plain Dry Light Malt Extract
• 2 oz. German Hallertau Pellets - 3.8% AA
• 2 oz. German Tettnanger Pellets - 4.4% AA
• 1/2 oz. US Hallertau Plug - 3.2% AA
• 6 lb. (approx 20 medium) Macintosh Apples
• 2 lb. Sun Maid Raisins
• 1 oz. FRESH ground Cinnamon
• 1 FRESH Vanilla Bean
• 10 Whole Cloves
• Wyeast #2308 - Munich Lager

THREE DAYS PRIOR TO COOKING:
• Break open yeast pack

TWO DAYS PRIOR TO COOKING:
• Cook a starter of 1 quart water and 1/2 lb. Lite Dry Malt Extract
• Pitch yeast when cool

BREW DAY:
• Bring 2 gals. water to 155 degrees in mash tun
• Mash crushed malts for 35 minutes
• Run off 1 1/2 gals Wort. Do not sparge
• Boil for 45 minutes making additions as follows:

45 Minutes
• Malt extracts
• 1 1/2 oz. Hallertau Pellets
• 1 oz. Tettnang Pellets

20 Minutes
• 1/2 oz. Hallertau Pellets
• 1/2 oz. Tettnang Pellets

15 Minutes
• 1 tsp. Irish Moss

10 Minutes
• 1/2 oz. Tettnang Pellets

5 Minutes
• 1/2 oz. Hallertau Plug

PRIMARY FERMENTATION:
• Chill, strain out Hops and add to 3 1/2 gals. cold water in primary fermenter
• Place in lagering refrigerator
• Pitch starter when temp drops to 52 F
• Ferment at 46 degrees for 2 weeks

SECONDARY FERMENTATION:
• Peel, core and mash apples. Pasteurize apples and raisins together in 4 cups whater at 140 F for 20 minutes
• Put apple raisin mixture, vanilla, cinnamon and cloves in secondary and rack beer onto
• Use a large secondary or split to two. This kicks off a very active secondary fermentation
• Age 1 month at 40 degrees

BOTTLING/KEGGING
• Rack to soda keg and chill to 32 F
• Filter at .5 microns
• Force carbonate at 8 PSI at 32 F - Use Byron Burch carbonation chart to figure PSI to temperature if at another temperature! Over pressurization can be dangerous!!!
• Counterpressure bottle fill.
• Keep at 40 F until serving.

Ray and I enjoyed this beer years ago, and I hope you find it just as pleasing.

This recipe may be ordered from Brewers Den. Please call us any time if you have questions, would like assistance or would like to place another order.

Enjoy, and keep brewing.

Ó 1999 Kahn Business Systems www.kahnnet.com contact us @ gofbhsc@li.net