About as simple as they come, very low hops, and a great light-drinking summer brew.
Brown Recluse Kristalweizen
This is an Australian-style kristalweizen in the vein of the original Matilda Bay Redback. It should be nearly clear (not cloudy), pale, and relatively low hoppiness, with moderate clove esters and mild banana esters. It is a great, light summer wheat with lower hops and much more weizen character than an American wheat
This can go from boil to belly in 3 weeks.
OG: 1.048
3-gallon partial boil, top up to a 5-gallon batch
1 lb. 5 oz. Briess Pilsen DME
4 lb. 5 oz. Briess Wheat DME
Hops: .8 oz. Clusters @60minutes
.4 oz. Saaz @5 minutes
Yeast: Wyeast W3638 Bavarian Weizen yeast. Pitch a 3l starter cake or 2 packages.
Ferment at 62F (over 65 skews toward banana esters in lieu of cloves).
It may be closer to a hefeweizen than a kristal if you don't rack onto gelatin, but that'll actually help the wheat flavor.