Input PLEASE on this Bavarian Style Hefeweizen

[epp200]

This is for an EXTRACT brew with steeping grains and will be my 2nd ever brew. So yes, I am a newbie!

I am trying to do this as authentic as possible to a Bavarian style Hefeweizen with just a tad more sweetness (thus the Crystal 20L).

This is for a 5 gallon batch, full 60 min. boil and plan on doing late extract addition.

3 lbs. Briess Bavarian Wheat DME
2 lbs. Briess Pilsen Light DME

8 oz. Carahell grains
4 oz. Crystal 20L grains

1 oz. Tettnang (add at beginning of boil for full 60 min.)

White Labs 300 German Hefeweizen Ale yeast

How does this look to all of you more experienced brewers? Another question I have is my late extract addition. 1 lbs of Pilsen and 1 lb. of Bavarian Wheat at beginning of boil then remaining DME (both) at 15 minutes sound good?

Thanks for any and input. ....... Ed

 

[944play]

I'd use all Wheat DME, as the Briess product is made with 35% barley anyway. This is not to say that what you have listed would make a bad beer, just that to stay authentic you'd want to have a base of >50% wheat.