Worth the Wheat

Attempting to improve upon the New Belgian Sunshine Wheat,
here is my best attempt. It's a little darker, and looks
more like beer. The end result could be charachterized as more of a light Honey Brown, but this was a beer that guys and girls, beer lovers, and coors light drinkers all seemed to enjoy.

Brewer:	Jake Dog Brewing		Email:	-
Beer:	Worth the Wheat		Style:	American Wheat
Type:	Extract w/grain		Size:	5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	20 IBU
OG:	1.050		FG:	1.017
Alcohol:	4.2% v/v (3.3% w/w)
Water:	Plain tap water from the Colorado Rocky Mountains
Grain:	8 oz. American 2-row 8 oz. Wheat malt 8 oz. Rolled oats
Steep:	Steep grains at while bringing water temp up. Started at 120° and pulled the grain bag after about 40 minutes at 160°
Boil:	60 minutes	SG 1.038	6.5 gallons
	2 lb. Amber malt extract 3 lb. Wheat extract 1 lb. Wildflower Honey
	1 tsp Irish Moss last 15 min of boil
Hops:	.5 oz. Heisbrucker (3.3% AA, 45 min.) .5 oz. Heisbrucker (3.3% AA, 30 min.) .5 oz. Saaz (3.75% AA, 30 min.) .5 oz. Saaz (3.75% AA, 15 min.) .75 oz. Corriander Seed (Crushed) (15 min.) .75 oz. Bitter Orange Peel (15 min.)
Yeast:	Wyeast Behgian White Beer (#3944)
Log:	Primary for 5 days and secondary for 5 days Added 1 tsp of Polyclar when I transfered from primary to secondary. Cooled secondary in refridgerator for 1 day before kegging (which helped it settle) I would let it ferment longer for the honey to work more, as it matured 3-4 weeks in the Keg it became very very mellow and a great beer.
Carbonation:	Kegged at 30 psi for 36 hours then set at 5 psi Bottled a 12 pack using 4 prime tabs per bottle

Recipe posted 02/22/03.