need advice ona wheat

[ron,ar]

I am going to brew this recipe this weekend., I have had to substitute WLP-320 for the original Wyeast 2565 Kolsch. I also substituted Euro Northern Brewer hops for the Yakima Magnum 14%AA which I can't get. I am not real good at figuring IBU, the original recipe was at 19 IBU. Anybody have any suggestions on changes? This is my first wheat as an AG.

Recipe Type: All Grain
Yeast: WLP 320
Batch Size (Gallons): 6.0
Original Gravity: 1.050
Final Gravity: 1.010
IBU:
Boiling Time (Minutes): 60
Color: 3.9 SRM
Primary Fermentation 62 °F
.


Grain:
5.5 lb 2-row malt (52%)
4.5 lb Wheat malt (43%)
0.5 lb Munich malt (5%)
0.5 lb rice hulls

Hops:
1/2 oz Northern Brewer Euro 9.4% Alpha
1/2 oz Centennial (8.1% AA); 10 min.
1/2 oz Centennial (8.1% AA); 0 min.

Single infusion mash at 152 °F, 60 min. Mash out at 165 °F, 10 min. Batch sparge.

Ferment at 62 °F. Cold crash for 1 day, then bottle.

 

[buzzerj]

Well that's a wheat alright. But the hops you intend to use are not traditional for a hefeweizen which that looks like. The final IBU will be 19.7 so it's not over hopped. The Centennial especially is not German for the style. You'd be better with a Noble hop like Hallertauer. If I can assume you are boiling 7.5 gallons to yield 6 gallons, this looks to me like a 4.7% ABV. I get an OG of 1.048 and a FG of 1.012 and a 3.9 SRM