Complex flavor, not too hoppy, though perhaps a little thin. I could drink a lot of these easily and quickly. Quite refreshing.
This recipe is a modification of the Isar Weizen recipe in Eric Warner's German Wheat Beer book.
ingredients
5 1/8 lb. Belgian wheat malt
2 2/5 lb. Belgian Pilsner malt
2.6 HBU Hallertauer hops
Wyeast Bavarian wheat yeast (No. 3056)
method-decoction
Mash in with 2 7/10 gallons of 104 degree water, aiming for 94 degree strike temperature.
Raise to 122 degrees over 10 minutes. Hold 25 minutes.
Pull solids out, heat to 160 degrees over 11 minutes. Hold 15 minutes. Heat to boiling over 15 minutes. Boil for 20 minutes.
Add all decoction back to raise temperature to 147 degrees.
Raise to 160 degrees over 7 minutes. Hold 30 minutes for conversion.
Raise to 168 degrees for mashout.
Sparge with about 4 gallons of water. Be aware that sparge will be slow because of the wheat malt.
Boil 2 hours. Add 1/2 of hops at start of boil, 1/4 at 60 minutes, and 1/4 at 105 minutes.