OK so im going for a Weizen style for my first AG recipe:
The recipe is:
White Wheat Malt 4 lb mashed
Wheat Flaked 1 lb mashed
Bavarian Wheat (or light) DME 3 lb added at 170 F
Hallertau Traditional .5 oz at 60 min
hallertau Traditional .5 oz at 20 min w/irish moss & .5 oz corriander
Czech Saaz 1 oz at 5 min
Wyeast 3638 Bavarian Wheat yeast in primary.
I put this recipe in Beertools Pro and the gravity is a little high for the style, but I did that on purpose in case my efficiency is lower then expected.