(5 gallons, all-grain)

Ingredients:

• 7.25 lbs. wheat malt
• 6 lbs. Munich two-row
• 0.3 lb. chocolate malt
• 1.25 oz. Hallertauer hops (3.7% alpha acid): 1 oz. for 90 min., 0.25 oz. at end of boil
• Wyeast 2206 (Bavarian lager) or 3333 (German wheat)
• 2/3 cup corn sugar for priming

Step by Step:

Mash grains in 4.25 gal. water in a single infusion at 152° F for 60 min. Sparge with 170° F water to collect 5.5 gal.

Total boil is 90 min. At start of boil, add 1 oz. Hallertauer hops. At end of boil add 0.25 oz. Hallertauer hops. Chill to 45° F and pitch yeast in a starter.

Ferment at 45° F for three days. Raise to 50° F for three days. Raise to 55°. Rack into secondary when gravity reaches less than 1.020. Cool to 40° F and ferment to 1.008 (about three more days). Age at 40° F until clear (seven to 14 days). Bottle and prime. Condition in the bottle as long as desired (30 to 60 days).

*Note: To employ a step mash, the real Aventius employs a rest at 128° F and is stepped up to 152° F with hot water.

Aventinus Weizenbock

(5 gallons, extract with grains)

Ingredients:

• 5 lbs. wheat malt syrup
• 5 lbs. light malt syrup
• 0.3 lb. chocolate malt
• 1.25 oz. Hallertauer hops (3.7% alpha acid): 1 oz. for 60 min., 0.25 oz. at end of boil
• Wyeast 2206 (Bavarian lager) or 3333 (German wheat)
• 2/3 cup corn sugar for priming

Step by Step:

Start with 5 gal. of water. Crush grains and steep while heating water for 15 min. Rinse the grain with enough water to make 5.5 gal. Total boil is 60 min. At start of boil, add 1 oz. Hallertauer hops. At end of boil add 0.25 oz. Hallertauer hops. Chill to 45° F and pitch yeast in a starter.

Follow the fermenting schedule for the all-grain recipe.