Western Wheat

This is variation of a California wheat recipe that I've used in the
past. For this version I used Munton's Extra Light and Cooper's
Wheat extracts. I also substituted the speciality grain for honey.

Brewer:	Roger		Email:	wittie@tarleton.edu
Beer:	Western Wheat		Style:	American Dark Lager
Type:	Extract w/grain		Size:	5.0 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	25 IBU
OG:	1.050		FG:	1.010
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Central Texas Tap
Grain:	0.5 lb. American crystal 20L
Steep:	Instead of steeping the grain, I put the grain in a sealable jug, added 0.5 gal water, and let it stand on the counter for 12 hours. The jug was shaken ever two hours and is somewhat like making sun tea. The sweet wort was added to the boil and the grain rinsed w/ 0.5 gal of warm tap water.
Boil:	60 minutes	SG 1.048	5.2 gallons
	3.3 lb. Light malt extract 3.3 lb. Wheat extract
	No other ingredients added.
Hops:	1.0 oz. Tettnanger (5.5% AA, 60 min.) 1.0 oz. Saaz (3.1% AA, 15 min.)
Yeast:	WL810 San Fransisco Lager w/out starter
Log:	For all recipes, I skim off the initial yeast waste from the top of the wort as the foam begins to form at the onset of the boil. This does reduce the extraction efficiency, but seems to keep the wort cleaner. Fermented at 65° for 7-10 days, rack into secondary and lager at 50-55° for 14 days.
Carbonation:	Use 1 (level) cup of corn sugar, boiled in 1 pint of water for 30 minutes. Begin testing bottles at 7 days. Once the desired carbonation level is achieved, hard chill the batch to force yeast dormancy.
Tasting:	Final color will be dark amber to brown and bitterness will only be around 18 IBU.

Recipe posted 12/24/01.