Wheat Kings steam lager

I've finally gathered all the ingredients and found the time for my 2nd AG batch We're go for launch tomorrow and I thought I would run my latest madness by some of you pros. I had planned to do an american wheat but a lack of proper wheat yeast avail led me to crank the hops a bit and go steam lager with wyeast 2112.

I'd love a little feedback: I'm looking to have it hop foreward but with some semblance of balance. Do I have enough malt to support the hops here? Also any tips on fermentation schedule would be appreciated... I was thinking of leaving it for ~3 weeks primary and bottling. Start it at around 16C and slowly raise it to 18 at three days and then up to 20 or so to let it finish.

What do you think?


Recipe: Wheat Kings Steam Lager
Style: 6D-Light Hybrid Beer-American Wheat/Rye Beer

Recipe Overview

Wort Volume Before Boil: 25.00 l
Wort Volume After Boil: 22.60 l
Volume Transferred: 20.00 l
Water Added: 3.00 l
Volume At Pitching: 23.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.052 SG
Expected OG: 1.050 SG
Expected FG: 1.015 SG
Expected ABV: 4.6 %
Expected ABW: 3.6 %
Expected IBU (using Tinseth): 35.0
Expected Color: 3.0 SRM
Apparent Attenuation: 69.0 %
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 16 degC

Fermentables
German Wheat Malt 2800 g (47.5 %) In Mash/Steeped
German Pilsner Malt 2800 g (47.5 %) In Mash/Steeped
German Caramel Pils 300 g (5.1 %) In Mash/Steeped

Hops
German Perle (7.0 % alpha) 21 g Loose Pellet Hops used First Wort Hopped
US Magnum (10.0 % alpha) 10 g Loose Pellet Hops used First Wort Hopped
German Perle (7.0 % alpha) 14 g Loose Pellet Hops used 15 Min From End
German Perle (7.0 % alpha) 14 g Loose Pellet Hops used 10 Min From End
Slovenian Styrian Goldings (5.0 % alpha) 14 g Loose Pellet Hops used 5 Min From End
Slovenian Styrian Goldings (5.0 % alpha) 14 g Loose Pellet Hops used 1 Min From End
Slovenian Styrian Goldings (5.0 % alpha) 7 g Loose Pellet Hops used Dry-Hopped
German Perle (7.0 % alpha) 7 g Loose Pellet Hops used Dry-Hopped

Other Ingredients

Yeast: Wyeast 2112-California Lager

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 66 degC for 90 mins

I dont really know about the recipe as Im primarily extract but I love the name!

The Tragically Hip kicks ass!

David Milgaard was from Saskatoon was he not? or arrested there?

I apologize in advance for stealing this thread for a minute haha

Ya the Hip are awesome!

Perking along happily at 66C

Actually overshot OG this time. My first AG was only 65% eff, this time up to 81%. Now for some consistency...

Yeast hasn't fired yet, not concerned at this point, but it is a lot longer than usual. My last 4 or 5 batches have fired visibly within 12 hours. Its been 18 now.