I'm back!!

Well I was in Afghanistan for a while but now I am back!! And Already I have made a few batches of beer. Here is my recipe for a Cherry Weizen (this beer will be debuted at PartEnormous 3).

2 lbs Crushed White wheat
4 lbs Breiss Belgian Wheat Malt extract
1 tbs Gypsum
1/2 oz Centenial Hops (Bittering)
2 Oz Cascade Hops (aroma and taste)
White Labs American Hefeweizen Yeast
4 Oz Orange Peel
4 Oz Natural Cherry Flavoring
Muttons Cream X heading and priming mix

Start with 3 gal in the brew pot. Add white wheat in hop sock or cheese cloth and let seep until 165 degrees. Once at 165 turn off heat and let sit for 30 mins. Remove grains and press out all the grainy goodness and bring to a boil. Once boiling take off the heat and add the malt extract. Once disolved return to heat and bring back to a boil. Once boiling again add the centenial hops and gypsum. Boil for 60 mins then add 1 oz cascade hops, boil for another 30 mins and add the other 1 oz. Take off heat and let seap for 5 mins. Transfer wort to primary fermenter and add water to bring mixture to 5 gal. Original Gravity should be around 1.045. Once at 70 degrees pitch yeast, cover and add air lock. Let sit in cool place for 4 days or until primary floctulation is done. The tranfer to a secondary fermenter. Once transfered to the secondary add the Orange Peel. Continue to let ferment until complete 1-2 weeks. Once complete Tranfer to bottleing bucket and add cherry flavoring and priming mix. Bottle and in about 4 weeks you should have a delicious brew!!