Return to America Wheat

An American Wheat Beer.
This is a little bit darker than a Weiss or Wit due to a long intense boil and some darker crystal malt I had laying around.

Brewer:	the Red Stoners		Email:	-
Beer:	Return to America Wheat		Style:	American Wheat
Type:	Extract w/grain		Size:	20 liters
Color:	4 HCU (~4 SRM)		Bitterness:	16 IBU
OG:	1.053		FG:	1.013
Alcohol:	5.1% v/v (4.0% w/w)
Water:	I use bottled spring water.
Grain:	3 oz. American crystal 20L 3 oz. Dextrine malt (Cara-Pils) 2 oz. Rolled oats
Steep:	Bring water to 160°F, add grain, steep with occasional heat added for 45-50 min. I use this time to clean things.
Boil:	60 minutes	SG 1.118	9 liters
	.8 lb. Light dry malt extract 6.4 lb. Wheat extract
	Also added ~1/4 oz corriander, juice from 1/2 grapefruit at last 10 minutes. Irish moss for the last 15 minutes (this is another diversion away from a traditional wheat beer).
Hops:	65g Hallertauer Hersbrucker (3.% AA, 60 min.) 10g Hallertauer Hersbrucker (3.% AA, 30 min.) 25g Hallertauer Hersbrucker (3.% AA, 15 min.)
Yeast:	I combined three different 50ml Wyeast starter packs: 3333 German Wheat (crisp sherry like finish), 3944 Belgian Wit (spicy phenols), 3942 Belgian Wheat (estery & fruity). It should be a horse-race to see which strain wins!
Log:	OG 1.043 @ 111°F Single Fermentation 10 days (May23). FG 1.013 @ 70°F Bottle condition at least 21 days (June 13).
Carbonation:	1.25 cups Light DME in 1 pint of water.
Tasting:	Bottled yield 19 liters. It settled out darker than the recipator predicted, mostly due to my unknown crystal/dextrine/toasted malt mixture I had laying around.

Recipe posted 05/23/10.