Gumballhead Clone

This recipe is all over the internet. Too bad Three Floyds isn't all over PA. I guess I'll just have to do it myself.

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Gumballhead Clone		Style:	American Wheat
Type:	All grain		Size:	5.5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	61 IBU
OG:	1.064		FG:	1.012
Alcohol:	6.7% v/v (5.3% w/w)
Water:	1 TBS 5.2 Mash Stabilizer, 1 tsp gypsum in the mash.
Grain:	4 lb. 4 oz. American 2-row 6 lb. 12 oz. Wheat malt 12 oz. Belgian Caravienne
Mash:	80% efficiency
	Mash grains at 1.25 qt per pound at 153°F for 60 minutes. Add boiling water until mash reaches 170°F. Allow 10 minute rest. Sparge with 170°F water until 7 gallons in the brewpot.
Boil:	60 minutes	SG 1.050	7 gallons
	Add 1 tsp rehydrated Irish Moss last 15 minutes of boil.
Hops:	.75 oz. Amarillo (9.5% AA, 60 min.) .75 oz. Amarillo (9.5% AA, 30 min.) .75 oz. Amarillo (9.5% AA, 15 min.) .75 oz. Amarillo (9.5% AA, 5 min.)
Yeast:	White Labs 051 (California Ale V) in a 1 quart starter made with 1/2 cup wheat DME and a few Amarillo pellets a day prior to brewing.
Log:	Primary at 62°F for 5-10 days, rack to secondary and add dry hops. Allow 2 weeks in secondary at 62°F.
Carbonation:	Keg and force carbonate.

Recipe posted 01/16/10.