Even after the craziness that ensued getting the wort into the carboy, this beer is quite good so far. A little of the banana flavor from the hefe yeast, plus a great dark malt flavor behind it.

This beer fermented all the way down to 1.008, leaving it a little more aqueous than I would prefer. The flavor is good, but I wish there were more of it. More malt next time perhaps?

1. Heat 1.5 gallons of water to 155 degrees.
2. Add milled grain and stir to mix.
3. Hold at 151 degrees F for35 minutes.
4. Raise temp to 156 degrees F
5. Hold for 30 minutes.
6. Sparge with 1.5 gallons of 168 degree F water.
7. Run wort into the brewpot, bring to nearly boiling.
8. Add wheat DME, boil.
9. Add bittering hops in cheesecloth bag, boil for 45 minutes.
10. Add amber LME, boil 5 minutes.
11. Add irish moss and aroma hops, boil 5 minutes.
12. Add Extra Light DME, boil 5 minutes.
13. Flame out and cool wort, now approximately 2 gallons, to 125 degrees F.
14. Siphon wort into sanitized fermenter with 2 gallons of refrigerated water in it.
15. Top the fermenter up to five gallons with cold water.
16. Pitch yeast and seal fermenter with blow-off tube.
    
17. Transfer to secondary after 13 days.
18. Bottle after 6 days in the secondary.