TheSeaWolf123, First you have a bag, the proteins will thin out at 172F Mashout, so there is NO NEED for rice Hulls.
Second, Hard Red Winter wheat has Much more Protein, the White Soft Summer Wheat.

So, if your Looking for a Hefe Sytle Sweet Wheat beer, use White.

If you want a Strong, long Lasting Head, use Red.

SO, if you can, try to get 1 pound of each Red and White.

I prefer a beer with Body, and Mash at 152F, But if your looking for higher alcohol and a thinner beer, go with 148F.

The is a wheat based Beer, DEFINITELY, Mash out at 172F

FWIW, JMHO, YMMV.

Agree with Josh's comments above.

Also, a few probs with the BIABacus...

1. Boil for 90 mins not 60 mins. 60 mins is okay for extract brews but is not best practice for an all-grain brew.
2. Mash for 90 mins. 60 mins is okay for a traditional brew where another 30 minutes or more is spent sparging/lautering but it is not best practice for a pure BIAB brew to get maximum sugars from your grain.
3. In Section D, you have the first two lines filled in (23.50 L and 19.0 IBU). Only one of these fields, in nearly all situations, should be filled in. It is the trickiest part of the BIABacus, not because the BIABacus is hard but because this part of the BIABaus attempts to make up for the shortcomings of most published recipes when it comes to hops.

You are actually copying a recipe from what I can see. If you delete the 19.0 IBU from the second field of Section D you'll notice that the weight of hops you need jumps from 8.3 grams to 13.4 grams which is a major difference.

Have a read of the stickied posts in the forum we are in now - BIABrewer.info and BIAB for New Members. Read the topics with the least replies first and just glance through the topics that have hundreds or thousands of replies. Search all my posts for things like "VAW" or "End of Boil Volume" and "Garetz". A half hour/hour or so of searching those things should be a real help.

After that, come back here and let's see if we can get this recipe sorted for you properly.


PP

Hi Seawolf123, I just wanted to add that I have attempted several honey beers using Gambrinus honey malt. I have used up to 1 pound in a 1.05 OG batch (my batches are usually 23 litres into fermentor), and I have yet to get much of a honey taste. Not sure if the honey malt you are using is Gambrinus or not. One thing I have found is that the honey taste seems to come out a little more with a couple months aging, but still quite subtle. I think you would be OK to go up to half a pound on this batch, but its one of those things you really have to trial and error...