AG7: AHS HR Wit Brewed 20100227 6.0 lb Belgian Pilsner Malt 3.5 lb White Wheat Malt 0.5 lb Flaked Wheat Single infusion at 150F, single batch sparge. Boil Additions: 0.5 oz Mt. Hood for 30 minutes 0.25 oz Cardamom seed for 15 minutes 0.5 oz Coriander seed for 15 minutes 0.5 oz Bitter Orange Peel for 15 minutes 0.5 oz mt. Hood for 5 minutes Targets: OG 1.052, FG 1.013, 5.2% ABV, 8.2 IBU, 5.9 SRM Notes: Used RO water for the mash and cold tap water for the sparge. Doughed in with 3.5 gal to 150.5F PH test strip showed 4.6 (probably closer to 4.9). This is low, but expected with RO water. Rest for 60min, finished at 145F. Added 1gal to 156F, rest 10 minutes. Vorlauf 1gal and drained to kettle. Iodine test showed complete conversion, measured 19.6% brix. 116% efficiency?? Sparged with 3.25 gal, rest 15 minutes. Collected 6.25 gallons, 13% brix. 108% efficiency?? 60 minute boil with recipe additions. No irish moss. I ground the corriander and cardamom to a medium-coarse grind in the coffee grinder. Sunday coffee was yummy! Cooled rapidly with IC as usual. A little less than 5 gallons into the fermenter, 13.4% (1.055). 84% efficiency. Pitched about a 500 mL starter that fermented overnight. Lots of kreausen. Overflowed the airlock. 20100312: This thing has been chugging along at a fairly steady pace since about 48 hours after innoculation. Still has about 1/2" thick kreausen. Measured 7.2% today (1.012). VERY estery and wheaty. Cardamom is probably a little overdone, maybe should have used un-crushed seeds like the recipe. This batch doesn't have that nasty vynil/plastic taste like the last 2, thankfully. I've got high hopes for it! (Although I dropped a 6" piece of vynil tubing in the fermember while taking a sample... had to use that plus a syringe to get through the kreausen). 20100316: Bubbler has been slowing noticeably. Pretty much stopped today and the kreausen has nearly disappeared. 6.4% (1.007). 86.5% apparent?? Maybe a result of the low mash temp? Maybe a bogus OG reading (maybe this explains the 100%+ efficiency). 6.18% ABV too high for the style. 20100403: Kegged this on 20100328. No gravity reading, though it couldn't have changed much. The cardamom is waaaay overdone. Should have followed the recipe and not ground them. Quite phenolic as expected, but I suspect some chlorophenols since I used tap water for the sparge without de-chlorinating. The results of AG9 should confirm. Also seems to be clearing, which isn't to style. Also harvested and washed the yeast from this batch.