• .75 pound Crystal 20 Malt
• 1 pound Orange Blossom Honey
• 5 pounds Wheat DME
• 1 oz. Willamette hops (60 minutes)
• .5 oz. Tettnanger hops (5 minutes)
• .5oz. Tettnanger hops (dry)
• White Labs WLP320 American Hefeweizen Yeast

Preparation
Steep the Crystal malt at 155F for 30 minutes, remove from heat and add honey and wheat extract (the Wheat DME I used was 55% wheat and 45% barley). Boil for 60 Minutes and add hops per the ingredient list. Dry hop when transferring to secondary with .5 oz. tettnanger.

Specifics

Style	Hefe-
Recipe Type	Extract
Batch Size	5 Gallons
Original Gravity	1.052
Final Gravity	1.012
Boiling Time	60 Minutes
Primary Fermentation	Glass 5 Days
Secondary Fermentation	Glass 7 Days
Other Specifics	It's really an experimental beer and not a hefeweizen because it lacks the banana/clovey flavor/aroma of a hefeweizen due to the american hefeweizen yeast which doesn't impart these things. Not to mention it uses honey as a fermentable.

Comments
I really wanted to make a beer I could sit in the sun and drink 5 or 6 of in a row. I think it's a tremendous beer, taking that into consideration. I think I really nailed it on drinkability. Give it a try and let me know what you think. Summer's coming!!