An AG Hefeweizen. Any input?

[Nokie]

Not being happy with my last few extracts I thought I'd hop back in the All grain world. Put together a recipe but didn't order my grains right.
Thought I'd post and get any feedback.
This is a 3 gallon batch with a 4 gallon boil.
3# - 2 row
1# - white wheat
.5#- Flaked wheat
.5#- Flaked oats

.5 ounce German Spalt @ 60 min
Safe brew WB-06 fermented @65* for 14 days.

Hopefully it turns out ok. I meant to use more wheat but somehow I ordered more 2 row than wheat. And I was going to use Tettnang but had the Spalt that needed used.

15 mins left of fly sparging and I'll be ready to boil. Looks like by the BJCP guide I'll hit my numbers but og and fg. But I see when I'm done boiling.

Any thoughts or input would be appreciated.

 

[doomy86]

Check out the ingredients section of the article bellow:

http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

With less wheat in the grist the clove aromas should be more pronounced.

 

[ericbw]

That's about how I do "summer ale." Looks good.

 

[dmtaylor]

That recipe will turn out well. I don't fret about wheat percentage that much. I'd brew it and still call it a Bavarian hefe without blinking. Cheers and enjoy.

 

[Nokie]

Got it in the Carboy now. My first AG brew day in about 5 years went decent.
Mashed @ 154* for 60 mins.
Had a hard time getting my sparge started but bumped my mash temp up to 158*

Totally missed my #'s and had to adjust on the fly. Had a 3.5 gallon boil and ended up with a 2.5 gallons in the carboy with an efficiency of 67%