Hefewiezen Recipe

Hey guys, this is my first go on a hefe recipe & consequently my first partial mash, let me know what you think/recommend.

Stats
OG 1.051
FG 1.013
IBU 15
ABV 4.9 %
SRM 8

Specifics
Boil Volume 3 gallon
Batch Size 5 gallons
Yeast 75% AA

Fermentables:
Mashed -
1.00 American Two-row Pale
1.00 Crystal 20L
1.00 Flaked Wheat
1.00 Belgian Carapils
1.00 American Wheat (its actually White Wheat, but was told American Wheat is the same and its all I could find in software)
Extract -
3.30 Wheat Liquid Malt Extract (Late addition, @15)


Hops:
0.50 Glacier @30
1.00 Liberty @10
- 1/2 tsp Coriander
- 1/2 oz Bitter Orange Peel
0.50 Glacier @5
- 1/2 tsp Coriander
- 1/2 oz Bitter Orange Peel

Yeast - WLP320


Also, since this is my first PM, what temperature (or how do i figure out) do I need to mash and sparge with? It would help alot,

Thanks

If you are looking for a German hefeweizen drop everything except malted wheat and pils malt. Hops at only 60 min and no orange or coriander.

If you are looking for a Belgian wit then change the yeast and maybe drop the crystal malt.

Yeah I figured I needed to drop the yeast, I guess it is def. more a wit than anything else. What yeast would you suggest?

EamusCatuli said:

Yeast 75% AA

Click to expand...

That's some bitter yeast :fro:!

Both White Labs and Wyeast have wit strains (WLP400, 3944).