Recipe Type: All Grain
Yeast: Wyeast 1010
Yeast Starter: Activator Pack
Batch Size (Gallons): 5.5
Original Gravity: 1.045
Final Gravity: 1.009
IBU: 16.3
Boiling Time (Minutes): 60
Color: 3.7
Primary Fermentation (# of Days & Temp): 14 days @ 65F

I've only brewed this one time, but it's so good it will be a staple around here. I've got so many good comments from friends and family, and it's a nice refreshing drink...and low enough ABV I can have a few and not be completely drunk . I thought at first taste the orange peel might be a little much, but after 2-3 weeks of aging, it's perfect and I wouldn't change a thing.

EDIT: Thanks bitterpeanut for the BeerSmith file!

Equipment and Brewing Notes
Converted 5 gallon Igloo cooler with Stainless Steel braid and brass ball valve. I use the batch sparge method and typically get between 70-75% efficiency. On this batch I collected almost 7.5 gallons of wort, much less grain absorbtion than I expected.

Mash Schedule
1. Mashed in with 4 gallons at 154F, mash for 60 minutes
2. Add 4 quarts of 175F for mashout
3. Vorlauf and drain
4. Add 3.5 gallons of 175F for sparge; stir and let sit for 10 minutes.
5. Vorlauf and drain.


Ingredients
1.00 lb Rice Hulls (0.0 SRM) Adjunct 9.09 %
6.00 lb White Wheat Malt (2.4 SRM) Grain 54.55 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 36.36 %
0.50 oz Cascade [5.50 %] (60 min) Hops 8.9 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 4.4 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.5 IBU
0.25 oz Orange Peel, Bitter (Boil 5.0 min) Misc
0.25 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale

Beer Profile
Est Original Gravity: 1.048 SG Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.84 % Actual Alcohol by Vol: 4.69 %
Bitterness: 16.9 IBU
Calories: 197 cal/pint