Here's the recipe for the wheat partial I did
Recipe: Weissbier
Brewer: Matthew
Asst Brewer:
Style: Weizen/Weissbier
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
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Batch Size: 50.00 L
Boil Size: 35.65 L
Estimated OG: 1.041 SG
Estimated Color: 3.9 SRM
Estimated IBU: 18.5 IBU
Brewhouse Efficiency: 50.00 %
Boil Time: 75 Minutes
Ingredients:
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Amount Item Type % or IBU
1.00 kg Light Dry Extract (4.1 SRM) Dry Extract 11.11 %
1.00 kg Wheat Dry Extract (4.1 SRM) Dry Extract 11.11 %
4.00 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 44.44 %
2.00 kg Vienna Malt (Weyermann) (4.1 SRM) Grain 22.22 %
35.00 gm Hallertauer, New Zealand [8.50 %] (30 min) Hops 10.8 IBU
35.00 gm Hallertauer, New Zealand [8.50 %] (10 min) Hops 5.1 IBU
1.00 kg Dextrose (0.0 SRM) Sugar 11.11 %
Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 6.00 kg
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Double Infusion, Light Body
Step Time Name Description Step Temp
30 min Mash In Add 12.00 L of water at 39.5 C 37.0 C
20 min Protein Rest Add 4.00 L of water at 97.4 C 50.0 C
60 min Saccrification Add 7.00 L of water at 97.6 C 63.0 C
Notes:
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Looks too dark after boil. Should've left out the extract all together. This concern appears unfounded (see Schneider Weisse 1). Initial tastes suggest WB-06 produces plenty of clove and little banana at this temperature. Acid rest may be unecessary.
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And here's the link to that thread I mentioned (turns out it was a different recipe I was thinking of)
http://aussiehomebrewer.com/topic/5223-first-partial-low-efficiency/
Apart from struggling with low efficiency, these batches made a reasonable volume of good beer. I used an 27L esky to mash in with a stainless braid and ended up boiling in a 40L plastic bucket of death (since retired)
As Coodgee mentioned, there is no real scope for steeping any grains here (apart from Carapils, maybe).
If you want to go the steeping route then you're best to pick another style.