Doug's Summer Wheat

very simple, crisp tasting "summer" ale.

Brewer:	Doug Dobransky		Email:	Dobransky@aol.com
Beer:	Doug's Summer Wheat		Style:	American Wheat
Type:	All grain		Size:	5.0 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	19 IBU
OG:	1.060		FG:	1.002
Alcohol:	7.4% v/v (5.8% w/w)
Water:	I have soft tap water with very little calcium or sulfate. 1/2 tsp gypsum added to mash tun. Aids in proper pH attainment.
Grain:	7 lb. American 2-row 3 lb. Wheat malt 12 oz. German Munich 4 oz. American crystal 10L 8 oz. Dextrine malt (Cara-Pils)
Mash:	70% efficiency
	Simple single stage infusion. Add 175 oF water to the malt at a rate of 1.5 to 2 quarts/per pound of grain. Let stand at 154 oF for 75 min. Verify conversion with iodine test. Mash out @ 185 oF for 10 min.(seem to helf prevent stuck filter bed). Sparge with 4.5 gallons 185 oF water.
Boil:	60 minutes	SG 1.046	6.5 gallons
	1/2 tsp Irish Moss last 10 min. boil
Hops:	1 oz. Hallertauer (4.25% AA, 60 min.) 0.5 oz. Hallertauer (4.25% AA, 15 min.) 0.5 oz. Hallertauer (aroma)
Yeast:	Wyeast 1056 American Ale
Log:	7 days in primary 14 days in seconday: added 1 packet clear Knox gelatin disolved in 2 cups hot water and dry hopped w/ 1/2 oz. Hallertau)
Carbonation:	2.4 volumes	Keg: 8.2 psi @ 34°F
Tasting:	Very clean, crisp, slightly dry taste due to use of American Ale yeast and long secondary fermentation.

Recipe posted 08/12/99.