Old German Style Hefeweizen with a big banana punch!

*No Bananas were harmed in the brewing of this delicious beer.

6.6        lbs. Wheat Liquid Malt Syrup  

2.5        lbs. White Wheat Flakes

0.25     lbs. Crystal 10L Malt

0.50     oz. Willamette hops (boil 60 minutes)

¾         cup corn sugar for bottling

Imperial G01 Stephon German Ale Yeast

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Steep crushed malted grain in 2-3 gallons of 150°-160° water for 30 minutes.  Remove the grain from the hot water with a strainer, then bring wort to a boil.  When boiling starts, remove pot from burner and slowly add 1 cup of the liquid malt extract, stirring to dissolve.   Return to a boil, then add 0.50 oz. of Willamette hops and boil for 60 minutes.   At the end of the boil turn off the heat, add the remainder of the liquid malt syrup and stir until all malt is dissolved.   Strain the hot wort into a fermenter filled with 2 gallons of cold water top off to the 5.5 gallon mark.  Add yeast when the temperature of your beer is less than 78°, and begin fermenting.  Allow the beer to finish fermenting, wait about 3 more days, and then bottle or keg your beer.

Mill City Brew Werks is a small craft brewery and restaurant based in Camas, Washington. As we are locally owned and operated it is our goal to support other businesses within  Southwest Washington and utilize local products and services to bring you what you are looking for: quality craft beer and great food!

We use only the finest hops and grains at Mill City Brew Werks and it is our goal to provide you, our family, friends, and neighbors, only the best tasting locally brewed beer. We love beer ourselves and are honored to produce it in the Great Northwest where beer is a time honored tradition and not a fad."