Clean House Wheat

This recipe was formulated using various leftover adjuncts that should contribute to
the American Wheat style guidelines. This is the first for this recipe and
I am splitting this batch using two different yeasts.
They are Wyeast 1056 and 1968.

Brewer:	Dan Johnson		Email:	shagNOSPAM@ipass.net
Beer:	Clean House Wheat		Style:	American Wheat
Type:	All grain		Size:	12 gallons
Color:	7 HCU (~5 SRM)		Bitterness:	19 IBU
OG:	1.043		FG:	1.006
Alcohol:	4.8% v/v (3.8% w/w)
Water:	2 tsp gypsum and calcium carbonate
Grain:	8 lb. 8 oz. British pale 4 lb. Wheat malt 1 lb. Belgian Munich 8 oz. American crystal 40L 1 lb. Belgian CaraVienne
Mash:	85% efficiency
	Mashed at 150 dgrees for 65 minutes
Boil:	90 minutes	SG 1.037	14 gallons
	14 oz. Light dry malt extract
	Irish moss at 10 minutes. I pump recycled the wort using a false bottom in the boil kettle at the end of the boil and during the immersion chilling of the wort for 30 minutes. This sets and removes a great deal of trub and break as the leaf hops act as a filter above the false bottom
Hops:	1 oz. Northern Brewer (7% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) 1 oz. Kent Goldings (aroma)
Yeast:	I am splitting this batch using two different yeasts. They are Wyeast 1056 and 1968. This should give me very contrasting results and an idea of what each yeast contributes to the final beer.
Log:	Brewed on 6/7/98. Fermenting at 65 degrees for 7 days. Dry hop with .5 oz. Goldings for 5 days. Keg and condition at 34 degrees for 3 weeks.
Carbonation:	2.5 volumes	Keg: 9.2 psi @ 34°F

Recipe posted 06/08/98.