Cream of Wheat

I make this smooth, clear American wheat beer for my wife.

Brewer:	Randy Walker		Email:	walkerr@littongcs.com
Beer:	Cream of Wheat		Style:	American Wheat
Type:	Partial mash		Size:	5.25 gallons
Color:	5 HCU (~4 SRM)		Bitterness:	15 IBU
OG:	1.067		FG:	1.015
Alcohol:	6.8% v/v (5.3% w/w)
Water:	untreated low-iron well water
Grain:	2 lb. Wheat malt 1 lb. American Vienna 8 oz. American crystal 10L
Mash:	70% efficiency
	Mash at 153°F for 60 minutes. Batch sparge. Put the 15 minute hops into the kettle before lautering (First Wort Hopping) instead of during the boil.
Boil:	70 minutes	SG 1.059	6 gallons
	6 lb. Wheat extract 1 lb. Honey
	2 tablespoons of Irish Moss at 50 minutes
Hops:	.5 oz. Mt. Hood (4.5% AA, 45 min.) .5 oz. Mt. Hood (4.5% AA, 30 min.) .5 oz. Mt. Hood (4.5% AA, 15 min.)
Yeast:	Wyeast Barvarian Wheat stepped up to a 1 liter starter
Log:	Ferment at about 68°F. Rack to second fermenter. Condition at about 60°F until clear.
Carbonation:	Prime with 1.25 cups of light DME
Tasting:	This beer has a golden color. I use Irish Moss and condition at the lowest stable temperature that I can manage to make a clean, bright beer.

Recipe posted 10/27/01.