hit me with your best shots

[kcross13]

Looking for feed back

4 lbs wheat
2 lbs pilsner 2 row

Step infusion
20 min 120 degrees
30 min 135 degrees
15 min 145 degree
45 min 155 degrees

mash out 170 degrees ten minutes.

Sparge with 170 degree water.

.5 oz Tettnang hops 60 min

.25 oz Saaz hops 10 min
.25 oz Saaz hops 5 min
.5 oz Saaz hops steep

wyeast 3056 bavarian

 

[OneGallonGal]

I posted a recipe a couple minutes ago that looks somewhat reminiscent of this. Couple questions if you don't mind:
1) Do you anticipate having any issues with using wheat for more than 1/2 of your grist?
2) What are the benefits of the step infusion?
Homebrew n00b sorry. Also, I admire your brevity My post is anything but.

 

[kcross13]

I saw that german law states it should be at least 50% wheat, so I went high. i think the downfall may be color. Again as far as the step process it was from research. The first rest is for acid rest, (water here is pretty basic) The second is a protein rest. The third is a quick amalyse rest to boost fermentable sugars. i went for a higher mash temp then to build body (could be wrong with that )