Here's my second shot at it. I bottled the WLP006 side today and it seemed like it's going to turn out quite tasty. This one ended up at 4.7% thanks to pitching a vial at half the amount of beer as last time and probably doing better on not dipping the swamp cooler temps too low. 87% mash efficiency certainly didn't hurt either.
Recipe Type: All Grain
Yeast: WLP006 Bedford on 2.75 gal, WLP002 on other 2.75gal
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.012
IBU: 48
Boiling Time (Minutes): 90
Color: 6.9 SRM
Primary Fermentation (# of Days & Temp): 24 days. 66-68 for the first week and then 70 for the remainder.
Tasting Notes: Better body than before, still has great nose, finish seems a little less hollow.
10/19/13 UPDATE: This took 2nd out of 36 entries in Category 14 at XBrew 2013 in Redmond, WA.
Grain Bill:
5.5lb 2row
1.25lb Goldpils Vienna
0.5lb Flaked White Wheat
7oz Crystal 40
5oz Crystal 60
4oz Aromatic
4oz Carapils
BIAB
Mash Schedule: 151 for 60min
Mash out at 170 for 10min
Hop Schedule:
First Wort Hop - 10g Columbus 17AA
15m - 20g Chinook 12.1AA + 20g Falconers Flight 11.4AA
5m - 19g Chinook 12.1AA
0m - 36g Falconers Flight, 27g Nelson Sauvin, 17g Columbus, 16g Chinook (let hops steep for 20 min before starting chiller)
Dry Hops -
Each half got: 20g Columbus, 28g Nelson for 10 days, then rack and additional 28g Mosaic & 14g Citra for 4 more days.
Water was all RO with the mineral values built to: 112ppm Calcium, 22ppm Magnesium, 0 Sodium, 50ppm Chloride, & 182ppm Sulfates. Effective Alkalinity calculated to 104 & Residual Alkalinity to -63.
Mash was 5 gallon and I added 5.5g Gypsum, 3.5g Calcium Chloride, 8g Epsom Salt, 4g Chalk. Sparge was all RO with no additions (as per usual).