Mashed in at 6:45 a.m. with strike water temperature @ 169F for a mash temperature of 156F. Batch sparged and headed to boil at 8:00 a.m. Boiled for 90 minutes and measured OG is 1.050. ( Just a couple points shy of of projected, 1.052.) The mash bill consisted of pale wheat, dark wheat, and pilsner malts from Weyermann. I'll be using Fermentis T-58 yeast for its peppery/spicy phenolics, although with the jalapenos it is not very detectable. Cluster hops for the earthiness/grassiness they bring to the party, also usually undetectable but harmonious with the brew. IBU's are 27. Will post again when racking to secondary.