Summer Citrus Wheat

Recipe Type All Grain
Yeast Wyeast 1010
Yeast Starter Activator Pack
Batch Size (Gallons) 5.5
Original Gravity 1.045
Final Gravity 1.009
Boiling Time (Minutes) 60
IBU 16.3
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