This is my go to beer.
I have made it 6 times now and it is a real winner.
I follow the recipe with the following edits -
2 # wheat
.5 flaked barley
.25 acid malt
I use Tettanger hops and second addition of Saaz to keep the IBU at 21.
I use RO water with 4 grams of calcium chlroide added.
The local craft brewery uses WLP029 exclusively, so they are always gracious to give me some slurry.
I start that yeast/wort at 62-63 then by day2- usually I am up to 66 then by day 3 68 and day 4-5, I am D resting at 70-71.
I will leave it at 70 for about another 9-10 days, 2 weeks in primary, then crash the primary to 2 days then rack it to a keg with gelatin in the bottom.
When the main fermentation starts slowing down, usually 36-48 hours, start ramping up, dont be afraid about off flavors, etc.
I scored 40 and took 1st out of 23 beers in division 6 with this recipe and process.
Good luck and thanks to the OP for this great recipe.