Hefeweizen Partial Mash Recipe Feedback

[rrbc2012]

Looking for feedback on a partial mash hefeweizen (full boil). I know hefes can be made simply with extract, but I'm looking to get that extra taste, but especially the additional of mouthfeel by adding flaked wheat. Here's what I've got so far.

1.5# german pilsner
2.5# german wheat (probably white wheat)
4.2# dme briess german wheat (65/45) (Add 3# with 15 minutes left in boil)
.5# flaked wheat
mash at 153* for 60 minutes, then sparge
(mash and sparge with typical 1.5-2qts/pound of grain)

.75 oz hellertau @ 60 minutes
.25 oz hellertau @ 15 minutes

Wyeast Weihenstephan 3068.

Looking for any thoughts and advice, including mash schedule. Thanks for the help.

 

[buzzerj]

Looks good to me. I like to leave a bit of the flaked wheat in the boil to accentuate the cloudy nature of the hefeweizen. I think you're good with this one.

 

[rrbc2012]

Way overdue, but here's a quick result on this recipe. Excellent! SWMBO is not much of a beer drinker, but she is now! I think her words were "liquid gold." Can't beat that, except that I have to share now. This has been the quickest to disappear out of any beer I've made.

The yeast worked perfectly with this beer. Gives a nice head on the pour (about two to three fingers). Banana-ish aroma coming off with it slightly in the taste as well. A little sweet but that may have been bc of higher mash temps (and one reason why so many others love it.) There is also a hint of spicy clove but it is too buried (ill try to keep the ferment temps down more next time.) Golden color but when you include the yeast from the bottle is perfectly cloudy for a hefe. FYI be sure to use a blowoff tube! I'll try to post a pic of the final product in a bit if I remember.

 

[rrbc2012]

Here is the pic of the hefe I promised. I'll be kicking back enjoying the last few of these this week!