All- Grain Hefe Recipe?? Anyone?

I'm planning on brewing one this weekend for my wife's birthday. Anyone got a good All-Grain Hefe recipe??

Yep:

5# wheat malt
5# 2-row or pilsen
Mash at 150F (or, better yet, do a step mash)
Add enough noble hops (I like Hallertauer) @ 60 minutes for 12 IBU
Ferment at 68F with Wyeast 3068 (or other Hefeweizen yeast)
Carbonate higher than usual.

Actually, here is a pretty detailed discussion of my recipe:
https://www.homebrewtalk.com/showthread.php?t=7713

Thanks BeeGee, that thread made me feel like I know nothing about brewing. . .

Can you give me an idea of how many ounces should bring it close to 12IBU?

ian said:

Can you give me an idea of how many ounces should bring it close to 12IBU?

Click to expand...

The amount of hops required to get 12 IBU's is going to be directly related to the AAU's in the hops as well as the stage (time) of the hop addition in the boil.

For the recipe provided in the thread that BvBG describes. If you used the same exact addtion, and hop with the same IBU.

17 grams would get you .599 ounces, so I'd call it .6 oz.

https://www.homebrewtalk.com/showthread.php?t=7713&page=4

really?? that sounds extremely low, but I guess I've really only done hoppier things than that. The one time I tried to do a hefe was an extract recipe and it had 2 oz in it (tettnang and Hallertau). It was not very good and didn't keep well . . .

Thanks Glib.

I'm certainly no expert when it comes to making beer with lot's of wheat in it, so
here's what I dug up in the BJCP guidelines for Weizens.
15A. Weizen/Weissbier

Aroma:
Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.

Appearance:
Pale straw to very dark gold in color (rarely, can be as dark as amber). A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit hefe" is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.

Flavor:
Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS.

Mouthfeel:
Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.

Overall Impression:
A pale, spicy, fruity, refreshing wheat-based ale.

History:
A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.

Comments:
These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don't age well and are best enjoyed while young and fresh. The version "mit hefe" is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.

Ingredients:
By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.
Vital Statistics:OG FG IBUs SRM ABV
1.044 - 1.052 1.010 - 1.014 8 - 15 2 - 8 4.3 - 5.6%


Commercial Examples:
Schneider Weisse Original (unusual in its amber color), Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Franziskaner Hefe-Weisse, Penn Weizen, Capitol Kloster Weizen, Sudwerk Hefeweizen, Brooklyner Weisse, Barrelhouse Hocking Hills HefeWeizen, Sprecher Hefeweizen

I did 55% wheat
35% pils
10% Munich
With just over an oz of Hallertau (about 18-20 IBU)
and it came out great. Mashed at 151F. I have one in the primary that I did a single decoction on, we'll see how that one turnes out.

The hopping rate is obscenely low and you'll just be shocked at how little hops you're adding, but trust the Hefe. I put ~18IBU in my first pass at this beer and the bitterness kind of ruined it for me. You want the flavors from the yeast to come center stage, the hops are just there to take the edge off the sweetness, not so much provide hoppy flavor.