WideSpread Wheat an American Wheat Beer

So I decided to brew up an American wheat and make with some hop character, but still be crisp. I will ferment this around 65 degrees to keep it clean. I used an even balance of wheat and two row, and enhanced the flavor with some Belgian biscuit, and German Munich. The brew session worked out real well, until I started to mill the wheat. I ended up cracking the partical board base in half, and snapping off the handle, all in one shot. I some how managed to turned the remaining part of the handle to mill the rest of the grain, and the show went on! Here are the vitals......

WideSpread Wheat
an American wheat

4.5 lbs American 2-row
4.5 lbs Briess Wheat
1/2 lb Belgian biscuit
.75 lbs Munich
1/2 oz Chinook (13%AA) 60 min
1/2 oz Liberty 15 min
1/2 oz Cascade 0 min
1 pk Wyeast American wheat
1 pk Wyeast American Ale

I mashed at 152 for 90 min, boiled for 75 min and got 5.5 gallons into the fermenter, with an O.G. of 1.052

In Other News........
Homegrown hops:
I planted three hop rhizomes this spring. A Cascade, Centennial and a Chinook. The all have grown large enough for me to start training them. It will be a challenge for them, they don't have a clear southern view for maximum sunlight exposure. Here they are a few weeks ago.

Alt Beer Showdown!
I picked up a Southhampton alt beer this week. It was the first commercial alt beer I have ever had. It tasted very similar my alt beer I made using JZ's recipe. The commercial one was lighter in color, but both had that smooth roasted malt flavor with a crisp and clean finish. This at least gives me some kind of assurance that the one I brewed was in the right ball park.
Kampai!!