From Charlie Papazian’s The Complete Joy of Homebrewing.

Mit hefe (with yeast), this is the real thing, and now homebrewers can make a superdeluxe version of this brew with barley and wheat malt extract. Not only does the ease of wheat malt extract make this superpopular beer style part of your beer cellar, but even the unique Bavarian wheat beer yeast is now available to homebrewers. Ask your local homebrew supply shop to special-order it for you if they don’t carry it regularly.

Have you ever been to Bavaria and sipped a tall, cloudy Weizenbier with a twist of lemon or at home had imports such as Ayinger, Paulaner or Spaten Weizen or Weissbiers? If you enjoyed their spicy, clovelike and bananalike aroma and flavor along with the special and healthful yeastiness, then bud, this beer’s for you.

Ingredients for 5 gallons:

• 6.6 lbs. half-and-half wheat and barley malt extract syrup (there are many brands)
• 1/4 oz. Hallertauer hops (boiling): 4 HBU (110 MBU)
• German wheat beer-type yeast
• 1/4 cup corn sugar or 1 1/4 cup dried malt extract (for bottling)

O.G.: 1.048 – 1.050 (12-12.5)
F.G.: 1.008 – 1.010 (4-4.5)
Bitterness: 13 IBU; Color: 5 SRM (10 EBC)

Add the wheat and barley malt extract and hops to 2 gallons of water and boil for one hour. Strain, sparge and transfer immediately to 2 gallons of cold water in the fermenter. Top off with additional water to make 5 gallons. Add the yeast when cool and ferment to completion. Bottle when fermentation is complete. After about 2 weeks, serve slightly chilled.

Many Germans roll the bottle on the table before opening to it get the yeast sediment well mixed with the beer. This is an option you might want to try for authenticity. And for real authenticity, set yourself in a sunshine sort of mood. Really relax, and if it isn’t summertime, pretend it is and you’re taking a break to enjoy your very own homemade effervescent and refreshing Lovebite Weizenbier. It’ll be the next best thing to being in the Bavarian Alps.