Last June I brewed up a batch of what I thought would be a pale wheat - but the end result wasn't pale at all - more the color you'd expect from a Amer. Amber Ale or something in that direction.
The recipe was as follows:
1/2 lb Flaked Wheat steeped at 160 deg. 30 min.
3.3 lbs Wheat LME
1 lb Wheat DME
1 lb Extra Light DME
1 oz Crystal @ 45 min.
1 oz Liberty @ 45 min.
Boil Volume - 3 Gallons
Wyeast 3056 Bavarian Wheat pitched at 70 deg, fermented 14 days in primary at 68 deg and another two weeks in secondary at same temp. Yes, that is a while for a primary ferment but life got hectic and I kinda forgot about the thing for a bit there.
At this point I am thinking that the partial-volume boil cause the extract to caramelize - though my relative inexperience tells me that any random combination of factors may be at work here.
For the record - the beer turned out really well, with a mother of a head on it, and I am more interested in replicating this and knowing what is going on than correcting this particular recipe. Any information would be great, thanks.