jaggery coast wheat ale

6 gallons liquor
5.5 lbs pale malt extract
1 lb carapilsner crushed malt
1lb crushed wheat malt
2lbs jaggery sugar

hops
-----
10z pacific gem (new zealand) bittering
1oz kent goldings aroma
10z hallertaluaer (new zealand) aroma
7-24-07
mini mash schedule
------------------------
152 degrees for 1 hr
sparge with about 3 gallons of the liqour

boiled collected water adding malt extract and jaggery sugar stirred till sugar was melted
added pac gem hops as bittering when water was boiling
after 45 minutes added hallertauler and kent golding for flavor and aroma
cooled to 85 degrees transfered to bottling bucket straining as much hops as possible through a grain bag. then using a aeration tip i transfered the cooled wort to the primary fermenter and pitched the yeast. rapid fermentation and krausing evident after 5 hours. on the 4th day 7-29-07 primary fermentation seems to died off so i racked into secondry. tasting at this stage was bitter almost like an esb. Cou;ld be because i used a english ale yeast. or it could be overly hopped.