Here's my second shot at it. I bottled the WLP006 side today and it seemed like it's going to turn out quite tasty. This one ended up at 4.7% thanks to pitching a vial at half the amount of beer as last time and probably doing better on not dipping the swamp cooler temps too low. 87% mash efficiency certainly didn't hurt either.
Recipe Type: All Grain
Yeast: WLP006 Bedford on 2.75 gal, WLP002 on other 2.75gal
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.012
Boiling Time (Minutes): 90
Color: 6.9 SRM
Primary Fermentation (# of Days & Temp): 24 days. 66-68 for the first week and then 70 for the remainder.
Tasting Notes: Better body than before, still has great nose, finish seems a little less hollow.
10/19/13 UPDATE: This took 2nd out of 36 entries in Category 14 at XBrew 2013 in Redmond, WA.
1.25lb Goldpils Vienna
0.5lb Flaked White Wheat
7oz Crystal 40
5oz Crystal 60
Mash Schedule: 151 for 60min
Mash out at 170 for 10min
First Wort Hop - 10g Columbus 17AA
15m - 20g Chinook 12.1AA + 20g Falconers Flight 11.4AA
5m - 19g Chinook 12.1AA
0m - 36g Falconers Flight, 27g Nelson Sauvin, 17g Columbus, 16g Chinook (let hops steep for 20 min before starting chiller)
Dry Hops - Each half got: 20g Columbus, 28g Nelson for 10 days, then rack and additional 28g Mosaic & 14g Citra for 4 more days.
Water was all RO with the mineral values built to: 112ppm Calcium, 22ppm Magnesium, 0 Sodium, 50ppm Chloride, & 182ppm Sulfates. Effective Alkalinity calculated to 104 & Residual Alkalinity to -63.
Mash was 5 gallon and I added 5.5g Gypsum, 3.5g Calcium Chloride, 8g Epsom Salt, 4g Chalk. Sparge was all RO with no additions (as per usual).