American Honey Wheat

I have been trying to smooth out my honey wheat recipe for some time now, and this one is definately a keeper. Using honey for the priming sugar turned out to be a major factor. Light amber color and good head retention. Good stuff!

Brewer:	Tim Green		Email:	timgreen@ix.netcom.com
Beer:	American Honey Wheat		Style:	American Wheat
Type:	Extract		Size:	5.5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	17 IBU
OG:	1.049		FG:	1.010
Alcohol:	5.0% v/v (3.9% w/w)
Water:	2 teaspoons of Gypsum added to the boil because I extremely soft water.
Grain:	4 oz. American crystal 10L 1 lb. Dextrine malt (Cara-Pils)
Steep:	Steep the grains in 1 gallon of water at 158°-160° for 30 minutes.
Boil:	60 minutes	SG 1.067	4 gallons
	1 lb. Light dry malt extract 3.3 lb. Wheat extract 2 lb. Honey
	Added 1 teaspoon of Irish Moss at mid boil (30 minutes).
Hops:	0.5 oz. Cascade (6.1% AA, 60 min.) 0.25 oz. Cascade (6.1% AA, 30 min.) 0.5 oz. Cascade (5.9% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	Used Wyeast #3068 Weihenstephan Weizen yeast in a 2 quart starter made with dry malt extract and honey.
Log:	Primary fermentation was 8 days at 65°-68° Primed with just over 5 ounces of honey and bottled. Conditioned for 10 days.
Carbonation:	2.6 volumes	Honey: 5.14 oz. for 5 gallons @ 65°F
Tasting:	The beer is a clear light amber color with clove/honey aroma hints and a light, but not overpowering, citrusy pallet from the cascades.

Recipe posted 12/19/98.