We brewed “Sekiu Soda” Sunday June 8th, in preparation of the annual Salmon fishing trip to Sekiu Washington.

It was a bear to mash, I milled the grain down to 0.035″ and it stuck the mash at least three times.  Luckily I figured out how to float my mash again using sparge water underneath the false bottom!  My efficiency improved from the previous batch of Carbon River Hefeweizen, which is essentially the same recipe minus the raspberry flavoring from 56% to 67%.

Specifics on this batch are as follows:

• SRM 5.2
• IBU 10.5
• Measured OG 1.051
• ABV 5.4%
• 43% Wheat
• 43% Pale two row
• 14% Munich 10L
• Hallertauer Herbrucker Hops from Germany
• American Hefeweizen Yeast (WLP320)It should be good!