Recipe Type: Partial Mash
Yeast: munich dry yeast
Yeast Starter: na
Batch Size (Gallons): 1.7ish
Original Gravity: 1.058
Final Gravity: 1.112
IBU: 12-16
Boiling Time (Minutes): 60
Color: 7-9
Primary Fermentation (# of Days & Temp): 20 @60 deg
Additional Fermentation: bottle tasted best @ 5 weeks.
Secondary Fermentation (# of Days & Temp): no
Tasting Notes: Good change of pace wheat beer.

2# Wheat extract malt (lme)
MASH:
.5# 2 row breiss pesticide free
.5# weyerman wheat malt
.125(2 oz) simpsons golden naked oats
.11#(1.8 oz) gambrinus(canada) honeymalt
.20#(3.2 oz) breiss organic crystal 20
.125#(2 oz) organic flaked barley
.0625#(1 0z) bonlauder munich(dont laugh!)ha
1/8 tsp gypsum in mash(optional)

HOPS:
10 g(.3 0z) belgian organic cascades @60 Min.
7 g(.25 oz) " " @ flameout


I mashed at about 153 deg. .Did a 5 min. sparge with 170 deg water Boiled with2.2 gal water.Added half the wheat extract last 15 min, turned out to be a great maltiness and very mild bittering, but giving a wheat beer a maltier approach.Good flavored wheat beer good aroma darker in color but good tasting givin that 5 weeks bottle conditioning.
Final gravity is 1.012. Fermented low temp so no typical bannana flavors and didnt notice clove either.This wasnt estery at all really,was pretty clean with a nice maltiness.Good medium fully body also.

For a even lighter tasting beer,( this was med -full bodied) i wouldnt be surprised if you dropped half- 1 pound of wheat extract malt and an oz each of the carmel malts that it would still be a great beer.I also wouldnt mind trying another quarter to half pound munich in the mash while dropping some of the wheat extract malt. Dont be afraid to round these oz of malt up or down though,i only used this technically from my scale which isnt exactly accurate anyway.Its not like i hit a 1.02 final gravity or something,this yeast attenuated pretty well.