Critique Recipie

[redwing_al]

Hi Everyone, wondering if I can get a critique from a recipe that I am working up for a 20l Braumeister. I did this similarly and it was very fruity, like straight up orange Juice... Trying to duplicate Gumballhead here..

Anyway, just wanted to see if anyting stands out as I'll have far more control in the brew with Braumeiseter over my previous BIAB Method..

thanks


Recipe Specifications
--------------------------
Boil Size: 6.60 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.28 gal
Bottling Volume: 5.02 gal
Estimated OG: 1.055 SG
Estimated Color: 5.5 SRM
Estimated IBU: 19.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 90.0 %
Boil Time: 80 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs 6.3 oz Pale Malt (2 Row) US (1.9 SRM) Grain 1 50.0 %
4 lbs 5.0 oz White Wheat Malt (2.4 SRM) Grain 2 40.0 %
1 lbs 1.3 oz Caravienne Malt (22.0 SRM) Grain 3 10.0 %
0.25 oz Amarillo Gold [8.25 %] - First Wort 60.0 Hop 4 6.2 IBUs
0.25 oz Amarillo Gold [8.25 %] - Boil 60.0 min Hop 5 5.7 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 6 -
0.50 oz Amarillo Gold [8.25 %] - Boil 15.0 min Hop 7 5.6 IBUs
0.50 oz Amarillo Gold [8.25 %] - Boil 5.0 min Hop 8 2.3 IBUs
0.25 oz Amarillo Gold [8.25 %] - Steep/Whirlpool Hop 9 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 10 -
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Day Hop 11 0.0 IBUs


Mash Schedule: Braumeister 5 step wheat beer light body 75% efficiency
Total Grain Weight: 10 lbs 12.6 oz
----------------------------
Name Description Step Temperat Step Time
add malt pipe Add 23.49 qt of water and heat to 104.0 104.0 F 0 min
Beta-Glucanase Heat to 111.2 F over 4 min 111.2 F 20 min
Protein Mode Heat to 125.6 F over 5 min 125.6 F 20 min
Maltose mode Heat to 145.4 F over 5 min 145.4 F 35 min
Saccharification 1 Heat to 163.4 F over 5 min 163.4 F 35 min
Mash Out Heat to 172.4 F over 5 min 172.4 F 10 min

Sparge: Fly sparge with 2.02 gal water at 172.4 F