Walbraü Honey Wheat

Brewer:	Darrin Walraven		Email:	dvw9160@hotmail.com
Beer:	Walbraü Honey Wheat		Style:	Weizen/Weissbier
Type:	All grain		Size:	4.75 gallons
Color:	7 HCU (~5 SRM)		Bitterness:	13 IBU
OG:	1.060		FG:	1.012
Alcohol:	6.2% v/v (4.9% w/w)
Water:	Used 1/2 tsp gypsum in softish Colorado Springs water. Mash was a bit on the acidic side (5.1 pH), could probably leave this out next time.
Grain:	4 lb. American 2-row 1 lb. American crystal 20L 2 lb. Flaked wheat
Mash:	80% efficiency
	Mash in 122F for 45 min. Protein rest Starch rest at 148F for 90 min. Mash out for 5 min at 168F Rinse grains with 4 gal 168F sparge water acidified with about 1 tbs of lemon juice. Dont know if the lemon juice does much, it's just a habit to make the rinse water acidic to (maybe) reduce tannin leaching.
Boil:	90 minutes	SG 1.052	5.5 gallons
	2 lb. Honey
	Add 2lbs honey in last 10 min of boil
Hops:	.75 oz. Tettnanger (3.3% AA, 45 min.) .75 oz. Tettnanger (3.3% AA, 15 min.)
Yeast:	Weinstephen liquid yeast culture.
Log:	Fermentation temp 65F for 7 days. Racked into second carboy and let sit for 5 days. Bottled and primed with 3/4 cup sugar.
Carbonation:	Bottle primed.

Recipe posted 10/25/00.