From “Secrets From the Master Brewers”
| Amount | Type |
| 5 lb | Pale 2-Row Malt |
| 5 lb | Wheat Malt |
| 5/8 oz | Tettnanger Hops |
| 5/8 oz | Tettnanger Hops |
| 5/8 oz | Tettnanger Hops |
Wyeast 3068 Yeast
OG: 1.05, FG: 1.012
Mash grains at 152-155 dF for 60 min. Sparge and collect wort. Bring wort to a boil and add 5/8 oz Tettnanger hops. Boil fo 60 min, adding 5/8 oz Tettnanger hops after 30 minutes and 5/8oz Tettnanger hops during final 5 minutes. Cool wort to 70-72 dF and pitch yeast. Ferment for 5 to 7 days at 70-72 dF. Transfer to a secondary fermenter, and ferment an additional 7 days. Drop the temperature to 45 dF for the final 2 days of secondary conditioning. Bottle or keg. Age 5 to 7 days before serving.