Return to America Wheat

American Wheat, but with a mixture of Belgian and Bavarian Wheat yeasts. I like to get two or three kinds of yeast and let them fight it out for dominance in the primary... I think it adds complexity.

Brewer:	the Red Stoners		Email:	-
Beer:	Return to America Wheat		Style:	American Wheat
Type:	Extract w/grain		Size:	21 liters
Color:	6 HCU (~5 SRM)		Bitterness:	17 IBU
OG:	1.059		FG:	1.015
Alcohol:	5.7% v/v (4.5% w/w)
Water:	No treatment, but I use bottled spring water
Grain:	4 oz. American crystal 20L 4 oz. Dextrine malt (Cara-Pils) 4 oz. Rolled oats
Steep:	Bring water to 160 degrees, add grain, steep with occasional heat added for 45 min
Boil:	60 minutes	SG 1.138	9 liters
	1.65 lb. Light dry malt extract 6.6 lb. Wheat extract
	simple boil - add only hops
Hops:	50g Hallertauer Hersbrucker (3.9% AA, 60 min.) 25g Hallertauer Hersbrucker (3.9% AA, 45 min.) 25g Hallertauer Hersbrucker (3.9% AA, 15 min.)
Yeast:	Belgian Wheat 50ml, Belgian Wit 50 ml, Bavarian Wheat 50ml
Log:	Single Fermentation 10 days. Bottle condition at least 21 days.
Carbonation:	1.5 cups Light DME in 1 pint of water.
Tasting:	Serve with a slice of lemon or orange

Recipe posted 05/13/10.