Joyce's Lemon Birthday wheat

My second wheat. Added some wheat malt for complexity. Added the lemon for, well,.... we'll see!

Brewer:	Rathole		Email:	am1nightcreature@yahoo.com
Beer:	Joyce's Lemon Birthday wheat		Style:	American Wheat
Type:	Extract w/grain		Size:	5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	17 IBU
OG:	1.052		FG:	1.012
Alcohol:	5.2% v/v (4.1% w/w)
Grain:	1 lb. Wheat malt
Steep:	Steeped grain in grain bag in one gallon water at 155° for 30 minutes
Boil:	60 minutes	SG 1.052	5 gallons
	3 lb. Light dry wheat malt extract 3.3 lb. Wheat extract
	After steeping grains, add about 1 1/2 cups of wheat DME and bittering hops to the one gallon mixture of steeped grains, boil 45 minutes Add the above to main boil pot, add remainder of extract. Bring to boil, additional 15 minutes. Add flavoring hops last ten minutes. In last five minutes of boil, add the frozen juice of 5-6 fresh lemons to boil. I did this as a frozen cube of the juice. Just as the wort comes to a boil, I flamed out and turned on the wort chiller. This is all in an attempt to keep the color lighter. My brewing buddy made a lemon lager in a similar manner, and the color turned out very light. He speculated that the lemon juice lightened the beer, i'm hoping the juice does the same thing here. Plus, a slice of lemon in a wheat ain't too bad at all! No Irish moss in an attempt to keep it cloudy per style
Hops:	1 oz. Hallertauer (3.9% AA, 60 min.) 1 oz. Saaz (2.5% AA, 10 min.)
Yeast:	Danstar "Nottingham" dry yeast, rehydrated per instructions
Log:	Brewed today 6/3/2005. Actual OG 1.050 6/6/05: For some reason, fermentation (65°) was so violent initially that it kept clogging the gas trap and I went to a blowoff tube. I think the wheat malt gave good head retention to the krausen, clogging the tube. It has settled down and I'm back to a trap.

Recipe posted 06/03/05.