Recipe Type: All Grain
Yeast: WY1084
Yeast Starter: 1500 mL
Batch Size (Gallons): 5.5
Original Gravity: 1.068
Final Gravity: 1.011
IBU: 75
Boiling Time (Minutes): 60
Color: 38 SRM
Primary Fermentation (# of Days & Temp): 14 @ 66
Secondary Fermentation (# of Days & Temp): 10 @ 66
Tasting Notes: Tastes like an IPA with a drier finish. Almost no detectable roast character.

11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 70.97 %
3.00 lb Munich 10L (Briess) (10.0 SRM) Grain 19.35 %
1.00 lb Midnight Wheat (550.0 SRM) Grain 6.45 %
0.50 lb Honey Malt (25.0 SRM) Grain 3.23 %

28.00 gm Amarillo Gold [7.00 %] (30 min)
24.00 gm Cascade [4.50 %] (25 min)
28.00 gm Columbus (Tomahawk) [13.20 %] (20 min)
14.00 gm Columbus (Tomahawk) [13.20 %] (15 min)
28.00 gm Cascade [4.00 %] (15 min)
14.00 gm Amarillo Gold [7.80 %] (10 min)
28.00 gm Cascade [4.50 %] (5 min)
14.00 gm Columbus (Tomahawk) [13.50 %] (5 min)
28.00 gm Amarillo Gold [7.00 %] (5 min)
42.00 gm Amarillo Gold [7.00 %] (0 min)
28.00 gm Cascade Leaf [4.00 %] (0 min)
28.00 gm Amarillo Gold [7.00 %] (Dry Hop 10 days)
28.00 gm Columbus (Tomahawk) [13.50 %] (Dry Hop 10 days)
28.00 gm Cascade [4.50 %] (Dry Hop 10 days)

1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 1500 ml] Yeast-Ale

Mash at 152. 65% efficiency. Added 9 gm Gypsum, 1 gm NaCl, 4 gm Epsom, 1 gm CaCl, 1 gm Baking Soda, 4 gm Chalk to the mash. I will change the mash salts slightly next time I brew it to raise the mash ph a tad.

This brew took best of show in the 2011 Las Vegas Winterfest Homebrew Competition. The Midnight Wheat makes it black as night and adds a subtle dryness to the finish. After the brew has conditioned for a few weeks, there are almost no roasty flavors detectable.

Note: all hops are pellet additions except for the one addition of whole leaf hops since I had them in my inventory.