"Hobbs Fest Hefeweizen"

10 gal batch

10lbs German Pilsner Malt
10lbs White Wheat Malt
1.5lbs Rice Hulls
1.5oz Hallertau Herbsbrucker hops
4 vials White Labs WLP300
1 batch of good friends and homebrewers


Do a yeast starter with 2 vials of yeast.  Single infusion mash at 152
degrees for 1.25 hrs.  Add all hops at beginning of a 90-minute boil.  Chill
wort to 65 degrees.  At time of pitching, split starter among the two
carboys, then add one un-started vial to each carboy.  Ferment in primary
and secondary at 62 degrees. Brew with friends and enjoy a great lunch of
German sausages, red cabbage and German 'tater salad (this is essential).
Prost!