Here are the basic ingredients:
1 lb. malted wheat (crushed)
8 oz. light crystal malt (40°L)
8 oz. carapils malt
2 oz. Hallertau hops pellets (3.8% alpha; 1 oz. for the bittering, 1 oz. for the aroma)
4 lbs. wheat dry malt extract
German wheat beer yeast (Wyeast 3333)
Here's what I did:
- I steeped the malted wheat, crystal malt, and carapils malt in 2 gallons of water for 45 minutes, at 150°F. Then, I sparged the grains with half a gallon of water at about the same temperature.
- I added the wheat malt extract, and heated the whole thing to boiling.
- Once the wort was boiling, I added 1 oz. of the hop pellets and boiled for 45 minutes.
- For the final 15 minutes, I added the last ounce of hops.
- At the end of the boil, I cooled the wort down with an ice bath in the sink, decanted the wort into my fermenter, and topped the whole thing up to about 4.5 gallons.
- I pitched the liquid yeast, and now everythings sitting in the closet and hopefully fermenting.
The color on the finished wort is a nice straw-color - the lightest I've brewed to date.