Hoppy Holiday Hefeweizen

Brewing in Squirrel's red-neck backyard an all-grain hefe beer based on a Paulaner recipe. The all-grain ghetto setup is totally rad; no $1000 brew-tree required. With a turkey-fryer and a small gas stove he is able to rig a totally functional system. The process is long and fun; he started early this morning and now, at 2 in the afternoon the wort is happily boiling away. One of the slickest work-arounds is the wort chiller. A flexible hose comes from the valve UNDER the sink and attaches to an on/off valve on the end of the copper tubing. This bypasses the awkward connection between copper tube and sink faucet. This is real brewing, no fuckin' around (in reference to the NFA stout I am totally enjoying).

The basics: Mash 14 lbs grains -
7.25 wheat grains,
6.75 Belgian 2-row pale malt,
6 oz German Munich Malt
Hold at 152 degrees for two hours
transfer and let settle to insulated lauter tun for a half-hour
sparge approximately 5 gallons H20 at 175 degrees
- transfer small batches to brew kettle
Begin boil!
Upon boil - hop bill 1.5 oz Columbus (14% alpha acid!) 1.5 oz Hallertau
90 minute boil, enter the wort chiller and 1 teaspoon Irish Moss 5 minutes
Everything is sanitized form this point on!
Activate the wort chiller, bring to 80 degrees (about 30 minutes).
Strain into the fermenter (bucket), yielding 5 gallons.
Yeast is hefe tube yeast made into a starter with wheat DME.
(3 tbs Wheat DME + 1 cup water, fermented 2 weeks ago then refridgerated)

O.G. 1.060 (8% potential)
F.G. _____