I'm starting to put together for next week an all grain paulaner hefeweizen type recipe. my basement, which is the coolest room only get's to about 70F in the summer. I have a feeling that it's gonna be a hot september this year since our summer so far has been mild. So i need a yeasty that will do ok at higher temps. I still have like 40lb's of U.S. pale malt that I want to use as a base, with the rest being wheat and whatever else needed. Can someone point me in the right direction?
in Palmers book he has
5LB 2 role base malt (what would be the result of using pale malt here?)
3 LB flaked wheat
american ale yeast -will this be ok fermenting in the 70-72 range?
Here is a list of what hops and aa% I have on hand.
GR. Magnum, Glacier 4.8%, US Hallertau 3.1%, Cascade 5.8, Columbus 16.8, EK Golding 5%, Fuggle 4.2%, Chinook 12.8%.