Wheat Beer Recipe from The Homebrewer's Store:
Mash-in grains with hot tap water to produce a thick mash at 110-120 F° and hold for 15 min. Then raise to 135 degrees by adding (and
stirring) boiling water, hold for 20 min. Then raise to 155 * by adding boiling water, and hold until starch conversion (or 1 hour). Note: starch
conversion may be as rapid as 30 minutes. You will receive higher yield if you let it continue another 15 minutes. To hold temperature constant,
it helps to insulate the kettle.
Sparge (rinse) grain by draining over a colander and then adding grain to kettle again with 170 * water. Allow to stand for 5-10 minutes,
stirring occasionally, then drain through colander. After you have collected enough liquid to boil (with the extract), it is good to strain the liquid
through a finer sieve or cheesecloth. (If you use cheesecloth, first rinse it with hot water to remove traces of bleaches & cleansers). Boil for 15
minutes without hops, then add 1.5 oz. of Hallertauer and boil for 45 minutes.
With heat off and lid on, finish with 0.5 oz. of cascade, Goldings, northern brewer, or 1 oz. of Hallertauer. You can use one of the above hops
varieties for a boiling substitute, only decrease by 1 oz. Wheat beer is not usually dry-hopped.
Your yeast culture is a combination of S. Ceravesiae and S. Delbruckii - a traditional southern German wheat beer mixture. This beer is best