Please Critique My Wheat/wit/wiezen

[stueywhytcross]

Hi all, I am putting my last beer down for the year and want to use up all my stock and start fresh again next year.
The only yeast I have is 3068. And i only have 1.5kg of wheat malt (not enough for a hefeweizen)
I do have 1kg however of torrified, and very small amounts of munich and carahell.

The following recipe will clear out all my bits and peices.
What do you reckon?????



Batch Size: 22.71 L
Boil Size: 27.04 L
Estimated OG: 1.060 SG
Estimated Color: 12.4 EBC
Estimated IBU: 19.7 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes Ingredients:

3.50 kg Pale Ale Malt (Barrett Burston) (5.9 EBC) Grain 52.24 %
1.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 22.39 %
1.00 kg Wheat, Torrified (3.9 EBC) Grain 14.93 %
0.35 kg Carahell (Weyermann) (25.6 EBC) Grain 5.22 %
0.35 kg Munich II (Weyermann) (16.7 EBC) Grain 5.22 %
20.00 gm Northern Brewer [7.70 %] (60 min) Hops 15.3 IBU
20.00 gm Tettnang [4.50 %] (15 min) Hops 4.4 IBU


1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat


Mash Schedule: Double Infusion, Light BodyTotal Grain Weight: 6.70 kg

Double Infusion, Light BodyStep Time Name Description Step Temp
30 min Protein Rest Add 12.58 L of water at 55.6 C 50.0 C
30 min Saccrification Add 11.18 L of water at 86.6 C 65.6 C
10 min Mash Out Add 11.18 L of water at 99.1 C

 

[newguy]

Call it a Dunkelweizen. Close enough. Should be tasty. :beer:

 

[Zwickel]

I wouldnt add aroma hops, the Northern Brewer would be right.
Weizen shouldnt taste after hops.

15.3 IBU is just right for a Weizen.

just my 2 cent

Cheers :icon_cheers:

 

[stueywhytcross]

thanks guys

 

[Thirsty Boy]

I'm afraid I will not be able to critique your fine looking beer until it is brewed and you send me several samples......

 

[DEALE]

Short on Wheat, may try using wheat flour. See Graham Sanders recipie for tropical Wit on his recipies page.