I Brewed this one tonight. Here is the recipe that I settled on.
1 lb Munich Malt
1 lb 40 L Crystal Malt
1 lb Wheat Malt
1/2 lb Cara-Pils
1/2 lb Maris Otter Malt
1 ounce Black Patent Malt
6.6 lbs Briess Bavarian Wheat Liquid Malt Extract
17.5 ounces (500g) Muntons light Dried Malt Extract
1 oz Hallertau boiled 60 min
1 tsp Wyeast yeast nutrient 15 mins
.75 oz Hallertau boiled 10 min
4 lbs of grain was mashed at a ratio of 1.3 quarts of water per lb of grain. Initial mashin was with 5.2 quarts of water(Half distilled and half spring water w/ 1/8 tsp gypsum). Mash temp settled at 158F. Total mash time was 2 hours. Mash was stirred every 30 mins.
Temperature drop over 2 hours was 15 F. I acheived much better temperature retention by wrapping 3 towels around my mini-mash tun(9 quart coleman cooler).
I sparged with 8 quarts of 175F water(half distilled and half spring water w/ 1/8 tsp gypsum). A total of 10 quarts was collected. SG was 1.032 @ 80.2F
The wort was boiled per the schedule above. The wort was cooled in an ice bath in the sink (10lbs ice). The ice bath can’t get the wort down cold enough to pitch the yeast. The wort was sparged into the carboy with 2 gallons of chilled water (half distilled and half spring water). After wort was sparged, the carboy was topped up with half distilled and half spring water to the 5 gallon mark. Yeast was pitched. Wort was then aerated for 40 mins with air stone and aquarium pump. After, the the carboy was topped up to the 6 gallon mark with half distilled and half spring water. Blow off tube installed and placed into the fermentation freezer.
The SG of the wort after pitching the yeast and topped up to 6 gallons was 1.059 @ 68.2F