• 1/2 lb. Special Roast malt
• 4 lbs. Edme Superbrew Weizen kit
• 3 1/3 lbs. Northwest Weizen syrup
• 1/2 oz. Tettnang hop plug for bittering
• 1 pkg. Yeastlab W51 Bavarian Weissen yeast
• 7/8 cup corn sugar for priming

Heat 1 1/2 gallons water to about 150°F. Put the crushed grains in a grain bag and immerse in hot water. Allow to steep for 15 minutes, keeping the water temperature between 150 - 170°F. Remove grain bag and rinse over the brewpot with 1/2 gallon boiled water. Keeping the brewpot covered, bring to a boil, and then remove from heat. Add extracts and return to a boil. Add Tettnang hop plug. Boil 60 minutes. Strain hot wort into a fermenter containing 1 1/2 gallons chilled water. Rinse hops with boiled water. Top off up to 5 gallons. Pitch yeast when cool. Ferment at ale temperatures (60-70°F). Bottle when fermentation ceases (1-2 weeks), using corn sugar for priming. Age 3 weeks before drinking.