Malts:
10 lbs American 2 row
1/2 lb A2 toasted at 450F for 10 minutes
1 lb crystal 20L
1/2 lb Belgian Wheat
Hops:
1 oz Chinook pellets
1 oz Centennial
1 oz Kent Goldings
Kettle mash with 1-1.3 quarts water per lb malt at 40C 1/2 hour 60C
1/2 hour and 70C 1/2 hour
Mash Out at 75C for 5 minutes
Sparge 30-45 minutes with 70-75 C acidified (gypsum) water
Boil 1 hour---CH and CN hops for 40 minutes KG at finish
Chill, pitch 1 qt starter of Wyeast 1056
OG 1.072 FG 1.014