Memphis Belle Honey Wheat

This is a version of Skotrats B-52 Honey Wheat. It is a high alcohol, smooth, very drinkable ale. This is my first attempt at an all grain version of this beer. The "flaked wheat" listed in the recipe is actually "torrified (puffed) wheat". The recipe calculator doesn't list torified wheat as an ingredient, so I figured flaked wheat would be a good substitute for calculation purposes.

Brewer:	Steve Anderson		Email:	jsa10359@aol.com
Beer:	Memphis Belle Honey Wheat		Style:	American Wheat
Type:	All grain		Size:	6 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	16 IBU
OG:	1.065		FG:	1.004
Alcohol:	7.8% v/v (6.1% w/w)
Water:	One tsp. gypsum to the mash water.
Grain:	7 lb. American 2-row 3 lb. Wheat malt 9 oz. American crystal 40L 10 oz. Dextrine malt (Cara-Pils) 10 oz. Flaked wheat
Mash:	70% efficiency
	Step mash @ 133F for 15 minutes, then 155F for 60 minutes. Batch sparge for 6 gallons.
Boil:	60 minutes	SG 1.055	7 gallons
	2 lb. Honey
	Add 1 gallon of water for a total of 7 gallons for the boil. Add 1 tsp. Irish Moss at 10 minutes. I find that I usually sose about 1 gallon of water to evaporation during a 60 minute boil. I also usually throw in a package of old dry yeast (from my kit brewing days)into th boil as a yeast nutrient.
Hops:	1 oz. Hallertauer (4.2% AA, 45 min.) 1 oz. Tettnanger (4.3% AA, 15 min.) 1 oz. Hallertauer (aroma)
Yeast:	Danstar Nottingham.
Log:	I may First Wort Hop with the first hop addition listed above.
Carbonation:	3/4 cup of corn sugar (unless I get a kegging system before I bottle this batch).

Recipe posted 11/04/00.