My first AG experience went well, despite a terrible efficiency, and this time I really want to try to make a good hefeweizen, since it is probably my favorite style. Here is what I'm thinking.
4.5# Malted Wheat
4.5# Malted Barley
Wyeast 3056 Bavarian Wheat Yeast
I picked this particular yeast because I'm looking for a hefeweizen that has very little esters, but still has a spicy character. What do you guys think? Also, I'm thinking about adding about 1 pound of corn sugar to raise the alcohol and make the beer lighter.