Stop...hefe time!

I came up with this recipe on my own 4 years ago as my second all-grain batch. It won 1st place in wheat beers at the 2003 Great Frederick Fair. It's simple and is just what the doctor ordered:

Hot Summer Hefeweizen

Batch Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.053
Anticipated SRM: 4.3
Anticipated IBU: 15.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 65 Minutes

4.50 lbs. Pale Malt
5.50 lbs. Wheat Malt

0.80 oz. Hallertauer (Whole, 4.25% AA) 60 min

White Labs WLP300 Hefeweizen Ale

Single infusion mash at 152°F. If you want to get fancy you can do a rest at 111° to optimize ferulic acid production and/or a beta-glucanase rest at 122° to make lautering easier. If you really want to go crazy, do a decoction mash. Otherwise, a single infusion works fine.

Ferment in the low-mid '60s...higher will give you more banana esters. And use a blow-off tube, WLP300 is notorious for blowing the lids off fermenters! Unless you like mopping the floor and ceiling.

Cheers!