Maple Wheat

Brewer:	Shawn Dagnall		Email:	brewdags@aol.com
Beer:	Maple Wheat		Style:	American Wheat
Type:	All grain		Size:	5.5 gallons
Color:	13 HCU (~9 SRM)		Bitterness:	15 IBU
OG:	1.051		FG:	1.010
Alcohol:	5.3% v/v (4.2% w/w)
Grain:	4 lb. German Pilsner 1.5 lb. Wheat malt 1 lb. Toasted wheat .5 lb. Dextrine malt (Cara-foam) 1 lb. Belgian CaraVienne .5 lb. Caramel Wheat
Mash:	80% efficiency
	130° Protein rest for 20 mins add heat 145° for 40 mins heat to 168° mash out,rest for 30 mins,sparge with 175°
Boil:	60 minutes	SG 1.043	6.5 gallons
	1 lb. Maple syrup
	Irish moss at last 20 min.
Hops:	.5 oz. Hallertauer (4.8% AA, 60 min.) .5 oz. Tettnanger (5.6% AA, 30 min.) .5 oz. Tettnanger (aroma)
Yeast:	Wyeast wheat beer yeast 3333. 1 qt of starter pitch at high krausen
Log:	ferment for two weeks at 65 degrees,condition for 3 to 4 weeks
Carbonation:	2.5 volumes	Keg: 20.3 psi @ 55°F

Recipe posted 04/20/99.