Recipe Type: Partial Mash
Yeast: Wyeast #3068
Yeast Starter: 1.5 Liter with stirplate
Batch Size (Gallons): 5.25
Original Gravity: 1.046
Final Gravity: 1.010
IBU: 12
Boiling Time (Minutes): 60
Color: 8
Primary Fermentation (# of Days & Temp): 10 days @ 64 F
Additional Fermentation: D-rest for last 3 days @ 68 F
Tasting Notes: Clove forward hefeweizen, with light mouthfeel. Refreshing.

~7 gallons distilled water needed
*Very Mini-Mash, simply wanted to add some fresh ingredients doubt it added much to the final beer
Efficiency ~50%

4oz Munich (in future, to get more from the wheat would use base malt)
4oz torrified wheat

Mini mash on stovetop with 0.63qt @174 F for mash temp of 156 X 45minutes.
Sparged over strainer with liquor at 168 F to reach preboil volume of 4.15 gallons.

Brought to a boil.
Add 0.5# Briess Wheat DME
Add 6#NB Wheat LME
Add 0.5oz Hallertauer (4.8%AA) for 2.4HBU @60 minutes
Add 0.5oz Hallertauer (4.8%AA) for 2.4HBU @30 minutes

Immersion Wort Chiller @ 15 minutes
Add yeast nutrient @ flameout

Pitch starter @66 F; goal was 4 days @64F then 3 days @68F
I used a swamp cooler/fan and had the following temp control:
D1 @64F
D2 @62F
D3 @62F
D4 @64F
D5 @66F
D6 @68F
D7 @68F

*Did two day cold crash @36F in refrigerator, despite being wheat beer

Kegged @18PSI @36F X 2 weeks for desired carbonation of 2.8vols

Delicious beer, refreshing and close to Paulaner style IMO. But don't take my word for it - brew it up!