bavarian hefeweizen recipe and partigyle question

Hey folks,

I'm looking to brew a hefeweizen from this recipe and would like some feedback:

5.5 pounds wheat malt
5.5 pounds pilsener malt

0.7 oz Hallertauer Mittelfruh (4.6% AA) for 60 min.


I'm also curious if I could also squeeze a partigyle wheat beer from this grain bill. Would I want to add a bit more base malt to help raise up the SG? My understanding is that a partigyle beer is collected by sparging the grains for a second time after the first beer has been collected. However, wouldn't the newly added malt still require conversion? Is this still possible after key enzymes are shut down by the higher (165-170) sparge temperature?

Any feedback or suggestions for other partigyle recipes would be appreciated.

Cheers

I can't help you with the partigyle but the grain bill is close to what I use. I add a half pound Munich, half pound flakes wheat, and some rice hulls. Heffes are all about the yeast though. I found that liberty hops as a finishing hops provides a slight lemon aroma that melds well with wheat yeasts.