3rd St. Wheat

This one took 3rd overall in 2002 National Homebrew Comp., Light Ale category. Never met a Bud drinker who couldn't slam down a keg of this stuff. Great transition brew...

Brewer:	-		Email:	micsmi@yahoo.com
Beer:	3rd St. Wheat		Style:	American Wheat
Type:	All grain		Size:	7 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	16 IBU
OG:	1.042		FG:	1.010
Alcohol:	4.1% v/v (3.2% w/w)
Water:	Filtered city water.
Grain:	5 lb. American 2-row 5 lb. Wheat malt 8 oz. American crystal 10L
Mash:	75% efficiency
	Mashed at 124f for 30 minutes, 150f for 30 minutes, batch sparged with 180f water, boiled for one hour, cooled and pitched yeast at 70f
Boil:	60 minutes	SG 1.042	7 gallons
Hops:	1.3 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Cascade (aroma)
Yeast:	Nottingham dry yeast in one qt. starter
Log:	You will reach OG within 7 days. I have bottled/kegged and enjoyed this within 10 days of brewing. You want a higher carbonation in an Am. Wheat, so one cup corn sugar for 5 gallons.
Tasting:	I always use liquid yeast, but the Nottingham (dry) is the ticket here. This yeast is a fast starter and finisher and gives a nuetral/crisp profile that brings out the wheat. Both judges agreed it need a bit more malt component, so maybe add some DME, or go 60/40 on the barley/wheat ratio. Brew it and let me know what you think.

Recipe posted 10/08/02.