I've been brewing a wheat all year, working on a good recipe. Well I have found it.
6# briess soft white wheat
4# briess 2 row pale ale malt
1 oz cascade @ 60 min
1 oz cascade @ 1 min
.50 oz sorachi ace @ 7 days dry hopped
Right around 26 ibu
Us-05 yeast piched dry
Mash 16 qts water @ 152 for 60 min
Sparge to collect 6.5 gallons
This is a nice hoppy wheat. Great flavors, and nice bitterness. With a bit of citrus aroma from the sorachi ace. I usually ferment for 21 days, and secondary for 7. Keg or bottle depending on what you like. Keg @ 30 psi for a day then to serving psi for a couple days. Drops out pretty clear after a week though.