the Big Five-Oh!

Produced for a couple who are sharing their 50th birthdays this summer. 50-50 Barley/Wheat, 1.050 target OG, 5.0% target ABV.

Brewer:	the Red Stoners		Email:	-
Beer:	the Big Five-Oh!		Style:	American Wheat
Type:	Partial mash		Size:	5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	26 IBU
OG:	1.051		FG:	1.012
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Poland Spring bottled water
Grain:	10 oz. German Pilsner 10 oz. Wheat malt 4 oz. Raw barley
Mash:	35% efficiency
	30 min Protein Rest 60 min between 145-155°F temp varied throughout but hung to the low end of the range
Boil:	65 minutes	SG 1.085	3 gallons
	3.2 lb. Light malt extract 3.2 lb. Wheat extract
	no additional ingredients
Hops:	1.0 oz. Hallertauer Hersbrucker (5% AA, 60 min.) .5 oz. Hallertauer Hersbrucker (5% AA, 45 min.) .5 oz. Hallertauer Hersbrucker (5% AA, 30 min.) .6 oz. Hallertauer Hersbrucker (5% AA, 10 min.)
Yeast:	I used a combination of Wyeast #1010 American Wheat, and #3056 Bavarian Wheat Blend. I pitched them both right out of the smack-packs and let them fight it out in the bucket.
Log:	5/24/13 - Brew night Primary fermentation 8 days at 64°F in the basement. 6/1/13 - Bottling night Bottle conditioning and carbonating around 64°F in the basement. 6/10/13 - first taste - YUM - balance is good between hops and malt. Maybe a little lighter in body than I had hoped.
Carbonation:	prime with 3/4 cup corn sugar in ~1 pint of water, rack to 22oz. bottles
Tasting:	Tasted one when bottling - it has a pronounced Hallterauer hop flavor and aroma, with a light malt base. Should be excellent when fully carbonated and served around 45°F. I'll try it again in two weeks.

Recipe posted 06/10/13.