I have gotten such amazing advice and input from all the outstanding brewers on here, that I pretty much won't brew without getting some recipe input from here first! Thank you all so much.
Anyways, I have some malts and some cascades laying around..including some wheat...and here is what I came up with. I kind of went with a little of the new fangled "hop bursting" technique adding more hops towards the end of the boil. I will certainly be using US-05 for this.
I will be using a single infusion mash, I was thinking about holding at 153 for 60 minutes, just so it doesn't end up too darned dry. I will then double batch sparge at 170-175 degrees. 4 gallon mash in, dual 2 gallon batch sparges.
roughly 6 gallon boil, down to 5 for final
Brewer: CP Email: -
Beer: American Wheat Pale Style: American Pale Ale
Type: All grain Size: 5 gallons
Color: 7 HCU (~6 SRM)
Bitterness: 37 IBU
OG: 1.058 FG: 1.014
Alcohol: 5.7% v/v (4.5% w/w)
Grain: 8 lb. American 2-row
2 lb. Wheat malt
8 oz. British amber
Mash: 75% efficiency
Boil: minutes SG 1.048 6 gallons
Hops: .5 oz. Cascade (6% AA, 60 min.)
1 oz. Cascade (6% AA, 30 min.)
1 oz. Cascade (6% AA, 15 min.)
.5 oz. Cascade (aroma)
It is really tempting for me to throw an ounce of choco and an ouce of roasted barley in just to get a roasty toasty note in this ale..