Recipe Help

[Monghetti]

I was hoping someone would be able to help me convert EdWort's Hefe into a partial mash. Here is the recipe:

Recipe Type: All Grain
Yeast: Wyeast 3068 Weihenstephan
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.009
IBU: 10-13
Boiling Time (Minutes): 60
Color: 3-4 SRM
Primary Fermentation (# of Days & Temp): 10 days at 68 degrees
Secondary Fermentation (# of Days & Temp): None

3rd Place winner of the 2007 Alamo Cerveza Fest

Bavarian Hefeweizen 5.5 Gallon

7# German Wheat
4# German Pils
.5# Rice Hulls (if needed to prevent stuck mash)

Mash for 90 minutes at 153 degrees.

.75 Hallertau @ 45
.25 Hallertau @ 15

Wyeast Weihenstephan 3068 with starter.

Ferment 10 days at 68 degrees then crash cool & keg.

O.G. 1.052
F.G. 1.009

5.6% abv


I have read here that to convert the recipe yourself, you can use about 0.6lb DME/LB of grain. Is that correct? Would I use wheat DME for this recipe?

Thanks in advance!

 

[android]

You could probably use just wheat dme or lme because it's usually about 60% wheat and 40% barley. if you use 6# of wheat DME, it should give you 1.052.

ignore the rice hulls and keep the hops.

 

[Malticulous]

I get this
hopville . "PM Hefe" Weizen/Weissbier Recipe

 

[Monghetti]

Thanks you guys. Looking forward to brewing this one up later in the week!