Do y'all think this will go well?

[DeutschMann96]

( For 1 Gallon ) Hefeweizen



Specialty Grains for steeping
1/5 LB Flaked Wheat
1/5 LB Flaked Oats
1/10 LB Caramel 20

1/2 LB Wheat Malt
1/2 LB Pilsner Malt
1/4 Munich Malt
1 LB Bavarian DME

Hallertau Hops

Mangrove Jacks M10 Workhorse Yeast

Method
1. Bring 1.5 Quarts of water to a boil and steep grains for 20 minutes.

2. Heat water to 122 F and add malts. Rest for 20 minutes.

3. Raise mash to 149 F for 30 minutes.

4. Raise mash to 158 for 30 minutes.

5. Mashout at 170 F for 10 minutes.

6. Slowly sparge with 168 F water for 20 minutes.

7. Bring to a boil and remove from burner. Add DME.

8. Boil for 30 minutes.

9. Add 0.1 oz of Hallertau at beginning of boil.

10. Add 0.1 oz of Hallertau and Irish Moss at 15 minutes left.

11. Cool to 68 F in ice bath, strain out hops, add to carboy, aerate, hydrate yeast for 15-30 mins and pitch.

 

[doug293cz]

( For 1 Gallon ) Hefeweizen



Specialty Grains for steeping
1/5 LB Flaked Wheat
1/5 LB Flaked Oats
1/10 LB Caramel 20

1/2 LB Wheat Malt
1/2 LB Pilsner Malt
1/4 Munich Malt
1 LB Bavarian DME

Hallertau Hops

Mangrove Jacks M10 Workhorse Yeast

Method
1. Bring 1.5 Quarts of water to a boil and steep grains for 20 minutes.

2. Heat water to 122 F and add malts. Rest for 20 minutes.

3. Raise mash to 149 F for 30 minutes.

4. Raise mash to 158 for 30 minutes.

5. Mashout at 170 F for 10 minutes.

6. Slowly sparge with 168 F water for 20 minutes.

7. Bring to a boil and remove from burner. Add DME.

8. Boil for 30 minutes.

9. Add 0.1 oz of Hallertau at beginning of boil.

10. Add 0.1 oz of Hallertau and Irish Moss at 15 minutes left.

11. Cool to 68 F in ice bath, strain out hops, add to carboy, aerate, hydrate yeast for 15-30 mins and pitch.

Seems like way too complicated a recipe and process. Did you find this somewhere or make it up? Why steeping grains if you're also doing a partial mash process? Also, doesn't seem like enough hops, especially with a short boil.

Brew on

 

[Yooper]

Skip the rest at 122 and 149 and 158, and do one rest at 150-153. Hold for 60 minutes. No need to slowly sparge, just pour 170 degree water over it by lifting out the grainbag and putting it in a colander, or holding it (but it would be hot) over the brewpot.

The overly complicated mash schedule is ridiculous, and silly for such a minute amount of wheat.

Hops seem to be too little- .1 ounce for a 1 gallon batch for bittering hops seems crazy low.

I'd suggest that the entire recipe is extremely suspect, so I would not proceed until nailing a better recipe and process since it seems overly complex for no reason at all, and underhopped and too sweet as a result.