Old Wheat

Tried this several times, needs a few months to clear
but has a good head and a crisp clean taste.

Brewer:	Wheezer		Email:	info@synopta.co.uk
Beer:	Old Wheat		Style:	English Wheat
Type:	All grain		Size:	30 liters
Color:	11 HCU (~8 SRM)		Bitterness:	18 IBU
OG:	1.056		FG:	1.010
Alcohol:	5.9% v/v (4.7% w/w)
Water:	My water is hard, suggest some hard water salts.
Grain:	3kg British pale 3kg Wheat malt 250g British crystal 95-115L
Mash:	85% efficiency
	Strike at 71 deg, adjust and mash at 67 deg for 80 mins. Slow batch sparge for 20mins.
Boil:	60 minutes	SG 1.051	33 liters
	Pitch in Irish Moss 15 mins before end.
Hops:	25g Brewers Gold (8.5% AA, 60 min.) 10g Kent Goldings (5% AA, 15 min.)
Yeast:	Simple starter, use Safale S-04 - plenty of air
Log:	Ferment for 4 - 6 days at 18 deg C I usually rack out to secondary fermenter after 3 days.
Carbonation:	Transfer to cask or barrel after 6 days, prime with a couple of ounces of sugar, roll and secondary ferment. Allow to stand in warm place for 2 days then at 14 deg C for a couple of months. The clear beer can be racked and bottled if you choose.
Tasting:	Crisp and refreshing, has a nice lemony tang and also the beer has a nice colour.

Recipe posted 06/21/11.