Here's a PM version I made a few months ago. It's based on Ed Wort's Bavarian Hefe recipe. It turned out really well. Note that I fermented at 62F as Jamil suggests in "Brewing Classic Styles". I also agree with the late extract approach. Put half the extract in at the beginning of the boil, and half during the last 15 minutes.
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BeerSmith Recipe Printout -
http://www.beersmith.com
Recipe: Hefeweizen
Brewer:
Asst Brewer:
Style: Weizen/Weissbier
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 2.50 gal
Estimated OG: 1.051 SG
Estimated Color: 5.8 SRM
Estimated IBU: 9.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 5.88 %
3.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 35.29 %
1.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 11.76 %
2.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 23.53 %
2.00 lb Wheat Malt, Ger (2.0 SRM) Grain 23.53 %
0.75 oz Hallertauer [3.90 %] (60 min) Hops 5.2 IBU
0.25 oz Hallertauer [3.90 %] (30 min) Hops 1.3 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Yeast-Wheat
Mash Schedule: Partial Mash (4lb)
Total Grain Weight: 4.50 lb
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Partial Mash (4lb)
Step Time Name Description Step Temp
60 min Mash In Add 5.63 qt of water at 166.8 F 153.0 F
Notes:
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Batch sparge with 180F water until you have enough wort to fill brew pot (around 2.5 gallons in this case).
Ferment at 62F per Jamil in "Brewing Classic Styles".
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Adapted from Ed Wort's Bavarian Hefeweizen.