Wheat Wine ‘99

Batch #210 for 10 gallons

Brewed January 1, 1999

30 lb. Great Western White Wheat Malt

20 lb. Hugh Baird Marris Otter

3 oz. ’97 Centennial whole hops, 11.0 alpha, 90 minutes

2 oz. ’96 Centennial whole hops, 10.7 alpha, 45 minutes

1 oz. ’96 Centennial whole hops, 10.7 alpha, 20 minutes

Burton Ale yeast from batch 209

English Ale yeast from batch 209

Mash starting at 155, dropped to 150, 60 minutes.

Sparge at 200, 60 minutes

Pre-boil before hops added for 30 minutes

Boil 90 minutes

O.G.: 1.101

On 3/11/07 (that is not a typo)

Kegged 5 gallons at 1.010