When you make this brew, you could just about swear you were in Bavaria, sitting at an outside table, across the strasse from the Rathaus. The honey gives it just a slight nose, but the Weihenstephan yeast dominates the flavor and aroma. It's a shorter boil (45 minutes) and is ready to drink in a week! I made 4 batches of this last year. PRQ

Crush grains & put heat 2 gallons water to 155 F. Put the grains into a grain bag, add to water (once heated) & put into your oven; set on warm. If you can, heat another 4 gallons of water in a brewing vessel. After 30 min., pull the pot out of the oven & sparge about a gallon of the second pots water over the grains into the first pot. Bounce the grains in & out of the second vessel (try not to splash the oven too much!) turn the heat on under the first vessel & bring to a boil. Bounce the grains for about 5 - 6 minutes, discard the grains & bring the second vessel to a boil. Boil the second vessel for about 10 minutes. (The second vessel allows you to sterilize the water, get some more color, & any leftover sugars.) Once the first vessel starts to boil, remove from the heat & add the malt extract & DME. Put this back onto the burner & bring back to a boil. Once the second vessel has finished boiling, chill it down to 70 F & add to your fermentation bucket or carboy. Strain, if possible, & add the yeast. Add the first addition of hops add the beginning of the boil & then add the second at 40 minutes. Boil 5 more minutes, chill, strain, & add to the bucket/carboy. Ferment for one week, let settle in the bottles for one more week, then open a chilled one & break out your German book. Prost!