American Honey Wheat (looking for input)

So this is my first recipe I came up with. So I would really like some input to see if im doing anything wrong or just plain dumb.

Briess Wheat Unhopped Liquid Malt Extract - 6 lbs
Cara Wheat, Weyermann- 1/2 lb.
Hallertau Pellet Hops - 2 oz. (bittering hops) 60 min
Hallertau Pellet Hops - 1 oz. (finishing hops) 5 min
Bavarian Wheat Wyeast W3056
Minnesota Clover Honey - 1 lb 30 mins
Minnesota Clover Honey - 1 lb 10 mins
0.5 teaspoon Irish moss
3/4 cup priming sugar

Primary - 7 days, 70 degrees
Fahrenheit.

Secondary - 14 days, 70 degrees
Fahrenheit.

Thanks for taking a look. -Adam

How big of a boil volume?Hop IBU's may be a little high depending on volume boiled and hop AAs.
Just keep in mind that the honey will produce a VERY dry beer.I've used it several times in beer and just never noticed anything other than its drying qualities.Finally just quit using it altogether.

For my boil volume, I was thinking around 3.5 gals. As for the dryness of the beer, do you think I should maybe add only one lb of honey? Thanks -Adam

Looking at about 22ibus tinseth w/ 3.1aa hallertau.Here's a free brew calculator for you
Beer Calculus . homebrew recipe calculator
It'll help you get your bitterness etc. in order and if you enter in a style it will tell you if you are off in color,gravity,ibus etc. for that style
Personally I would add 1lb. honey at flameout.That will effectively pasteurize it w/o driving off the flavor/aromatics you are wanting and won't dry it out too much.

See AG recipe below. Not sure how I would convert it to Extract, but the hop additions and grain ratios might be relevant to what your wanting to do.

Everyone that has tried this beer loves it - no exceptions. I was shooting for something very much like Michelob's honey wheat. I didn't make it. Mic's honey is more prevalent forward and back. But mine turned out more balanced. I would tire of Mic's beer after a bottle or two - can drink mine until drunk.

What I plan on changing next time:
+1 lb of Wheat.
-1 lb of 2 Row

What I "might" change:
Decrease hop, or hop boil time. While there is no noticeable hop flavor or scent, there is more bitterness than I think the style affords.
Replace all 2 Row with Marris Otter
Drop the honey for lower ABV.

IMHO: the honey isn't contributing to the honey flavor. That is coming from the honey malt and Crystal.


1021a Honey Wheat
6-D American Wheat or Rye Beer
Author: Self. Inspired by Barley Dog Brewery - Brews - Recipe - Honey Wheat - All Grain


Size: 5.5 gal
Efficiency: 78.0%
Attenuation: 89.2%
Calories: 180.33 kcal per 12.0 fl oz

Original Gravity: 1.055 (1.040 - 1.055)
Terminal Gravity: 1.006 (1.008 - 1.013)
Color: 7.49 (3.0 - 6.0)
Alcohol: 6.48% (4.0% - 5.5%)
Bitterness: 15.0 (15.0 - 30.0)

Ingredients:
.5 lb Rice Hulls
4.5 lb 2-Row Brewers Malt
4 lb White Wheat Malt
8.0 oz Honey Malt
8 oz Crystal Malt 20°L
6 oz Cara-Pils® Malt
1 oz Hallertau (4.5%) - added during boil, boiled 40.0 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
.25 oz Cascade (5.5%) - added during boil, boiled 5 min
1.0 lb Orange Blossom Honey
1 ea Propane - added during boil, boiled 0.0 min
1.0 ea Fermentis US-05 Safale US-05

Schedule:
Ambient Air: 70.0 °F
Source Water: 68 °F
Elevation: 0.0 m

00:03:00 Mash In - Liquor: 3.25 gal; Strike: 164.26 °F; Target: 152.0 °F
01:03:00 Rest - Rest: 60 min; Final: 152.0 °F
02:03:00 Fly Sparge - Sparge Volume: 6.38 gal; Sparge Temperature: 175.0 °F; Runoff: 7.38 gal

Notes
Adapted from: Barley Dog Brewery - Brews - Recipe - Honey Wheat - All Grain

Date: 5/28/09 Recipe: 1021 5 gal Target SG 1.055

7:36 Flame On 4gal @ 70º
7:54 Flame out
Wasn't prepared so took almost an hour grinding grains and setting up MLT stand.
Added Grains to MLT 164º
8:44 Start mash: 152º
9:12 Flame on 7.5 gal sparge water @ 68º (run out of gas had to switch tank)
9:15 151.2º
9:38 149.5º
9:47 147º
9:50 Flame out HLT @ 182º
10:05 Start Sparge HLT @ 178º initial brix 20.5
10:17 1.4 gal brix 19 @ 147.4º
10:48 3.8 gal collected Flame On
11:00 5.5 gal brix 2.8 @153º
11:10 6 gal brix 1.8 Stop Sparge
11:15 Sparge end Added 1.5 gal water for 7.5 gal total: 9.5 brix @ 170º
11:29 Boil Start
12:20 Added 1oz Hallertur
12:50 Added Chiller
12:55 Whirlflock
12:58 Added .25 oz cascade + 1#honey
1:00 Flame Out
1:45 Wort Colled to 70º
2:00 Transfer to primary complete: 5.25 gal, 14.5 brix
2:11 Added 1qt water for 5.5 and 14 brix: Airerated and yeast added
Stored in Primary #4

6/13: Put in secondary 6.44 brix or 1.006 TG. Chilling in cooler.

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