W5: Wacky Westside Winter Wheat Wine

Brewers: d & j
Style: Wheat Wine / Barleywine / Experimental
Type: Partial mash
Size: 5 gallons (4.135 gal. boil, topped up to 5 gal. for primary)
Color: ~7 SRM (projected)
Bitterness: 59 IBU (calculated w/ Rager method)
OG: 1.110 (actual)
FG: 1.024 (projected)
Projected alcohol: 11.47% ABV (8.89% ABW)

GRAIN:
7 lb. Maris Otter Pale ($1.50/lb)
7 lb. Schreier American White Wheat ($1.25/lb)
1 lb. Muntons Torrefied wheat ($1.50/lb)
Partial mash: 65% efficiency (estimated)
Post-sparge volume: 4.135 gallons

BOIL:
60 minutes
boil volume approx. 4.135 gallons
22 quart (5.5 gal) stockpot, 18/10 stainless steel

SUGARS:
6 lb. Wheat extract syrup (bulk: $17)

HOPS:
2 oz. Fuggles (4.6% AA, 60 min.) ($1.50/oz)
2 oz. Willamette (4.0% AA, 60 min.) ($1.25/oz)

WATER:
bottled spring water (SLC's water is ridiculously hard) (~$0.80/gal)

SANITIZING:
* B-T-F iodophor 12.5ppm for carboy, siphoning equipment, and lid; rinsed with water boiled for 30 minutes
* One Step powder (one tablespoon per gallon) for utensils, hydrometer, thermometer, miscellanous tools

COOLING:
in tub full of snow; approximately one hour 25 minutes to 80*F; after siphon temperature was 64*F at yeast pitch

YEAST:
Pitched at 64*F.
WLP007: White Labs 007 Dry English Ale liquid vial: chosen for high attenuation, high flocculance, high alcohol tolerance.
Yeast starter made 24 hours in advance with 4 cups spring water, 4 tablespoons Muntons light DME, boiled 30 minutes, cooled to 68*F, transferred to growler, liquid yeast vial (out of fridge for approx. two hours) pitched 5:30pm, three piece airlock with vodka.
Noticeable fermentation 6:55pm; at 7:30pm ferment bubbles 4/minute at approx. 65*F air temperature.
LAG PHASE approximately 24 hours.

PRIMARY FERMENTATION VESSEL:
Ale Pail bucket; three piece airlock w/ vodka
(Better Bottle being currently used for wine secondary)
Actively fermenting as I write this, 2/22/06 11:20am, approximately 36 bubbles per minute!