Hefeweizen

This is my first 100% Malted Wheat Beer.

Brewer:	Tom Healy		Email:	tomh51369@yahoo.com
Beer:	Hefeweizen		Style:	Weizen/Weissbier
Type:	All grain		Size:	6 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	12 IBU
OG:	1.059		FG:	1.010
Alcohol:	6.4% v/v (5.0% w/w)
Water:	1 Tablespoon Gyps. in the Mash. Liquor is about half ultra purified / half boiled Hollywood tap. (Clean taste)
Grain:	12 lb. American Wheat Malt 8 oz. Rice Hulls
Mash:	78% efficiency
	1 qt/pound dough in @ 122f° for 35 ". Bring up to 149f° with two gal boiling liquor. Turn on stove agitated every 5 to 10 min to get to 155°. Will rest overnight covered. Sparge with lesser amount of very hot water.
Boil:	90 minutes	SG 1.051	7 gallons
	Will try to caramalize first runnings, through hops in with that. Yeast ex mabey 2 teaspoons 5 minleft in boil. Chill with imersion chiller.
Hops:	.25 oz. Columbus (Zeus etc) (13% AA, 90 min.) 1 oz. Crystal (2.5% AA, 5 min.) .10 oz. unknown fruity/ high a/a (8% AA, 5 min.)
Yeast:	SB 06 dry Wheat beer yeast Pitched @ about 80°
Log:	Placed in fridge for ine week. Just Bottled 18 Dec 2011. Came out to exactly 5 gal. Sediment nice and compact. Lots of coagulated protien. Mixed some yeast back into beer because so clear.
Carbonation:	Used just over 1/2 cup of raw sugar. Little apprehensive about 5 plus vols of co2, so kept it conventional. Their was some dissolved co2 (fermentation continued in fridge!)
Tasting:	Flat, displayed wheat beer fermentation esters, clean, clear. Light but good body. Ph is too high (4.6) should be a little lower for wheat, but after conditioning should be fine.

Recipe posted 12/19/11.