First stab at a Hefe...

This is what I have come up with based on a few things I have laying around.
Any ideas or suggestions would be apppreciated.
Thanks.


Size: 5.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 152.78 kcal per 12.0 fl oz

Original Gravity: 1.046 (1.044 - 1.052)
Terminal Gravity: 1.012 (1.010 - 1.014)
Color: 2.99 (2.0 - 8.0)
Alcohol: 4.52% (4.3% - 5.6%)
Bitterness: 11.2 (8.0 - 15.0)

Ingredients:
4.0 lb 2-Row Brewers Malt
5.0 lb Wheat Malt
.5 lb Wheat Flakes
.75 oz Hallertau (4.5%) - added during boil, boiled 50.0 min
.25 oz Hallertau (4.5%) - added during boil, boiled 5.0 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Danstar Munich yeast.

Are you doing a traditional Hefeweizen? If so, you absolutely need Wyeast 3068, the White labs equivalent or another Weizen yeast. If you are going for an American Wheat, the Munich should be fine.

You have 5lbs of wheat malt so the flaked wheat isn't necessary.

Looks like a good Weizen, I agree with Edcculus, you need a differant yeast for a traditional German Weizen. Wy 3068 is fantastic, but at least go with 3638.

Yeah, the flaked is just something I have that I want to get rid of before it goes bad. Have had it sitting around for a while.