Well you can do an experiment like the one I'd intended in more than one way. The firs way is described below, twice.

The second way is just to do it in the brewery. This is not the impatient way. But, what it lacks in instant satisfaction, it makes up for in producing beer I want to drink. Yes, there will be more variables. But so what? Most variables are outside my control in the brewery anyway.

So, that's what I'm going to do: do it in the brewery. My next beer will be another american amber ale, something like this:

7# Briess two-row pale
3/4# 40L Crystal
3/4# 90L Crystal
1/2# American Wheat Malt

Mashed 15 min @ 125, 30 min @ 145, 45 min @ 155, mash out @ 167.

1 oz. Perl 7.7% for 60 minutes
1 oz. Willamette FWH
1 oz. Willamette 1 minute

White Labs WLP051- Califonia Ale V

O.G. ~1.047
F.G. ~1.012
I.B.U. 44

This beer will all be a fun experiment. First, it will be a mash experiment that should produce a nicely fermentable wort, and we will test that hypothesis. Second, it will be my first First Wort Hopped batch and we'll see what the result of that it. Third, I've never tried that thing where you use wheat to improve head retention; I will here; we'll see what that does for me.