Hefeweizen (Weihenstephaner clone)

Last night I helped Mo brew his German wheat beer.

We borrowed Jeremy's 5 gallon pot - this takes nearly an hour to boil on the stove.

We started by infusing grains - crystal malt I think - in a muslin bag at 65degC for 30 mins.

Then we added 2 bags (3.3Lbs each?) of wheat extract (60% wheat, 40% barley), and boiled. We added 1oz of Hallertauer hops at the beginning of the boil, another 0.5oz 30 mins in and the last 0.5 oz 50mins in (10 mins before the end).

As a precaution against overboils, Mo decocted 1 gallon into a smaller pot, and boiled that seperately. Mo steeped some orange peel and coriander in the small pot at the end of the boil.

Cooling the wort was slow. We started putting the pot in a small bucket with ice, then moved to the kitchen sink. We went to the pub and it was still too warm when we got back. Once it cooled sufficiently, we aerated by pouring the wort between the pot and the fermenter bucket several times. Then the yeast was pitched.