Here is an easy Partial Mash recipe for Joe's Dunkelweizen
% weight Malt Minutes Color PPG Points
7% 1.50 lbs German Munich Malt 60 min 4°L 37.0 8.33
14% 1.25 lbs Weyermann Vienna Malt 60 min 3°L 37.0 6.94
13% 1.13 lbs German Wheat Malt (Light) 60 min 2°L 39.0 6.58
11% 1.00 lbs Briess Bavarian Wheat Dried Malt Extract 60 min 3°L 40.0 8.00
3% 4.00 oz Briess American 2-Row Caramel 40 60 min 40°L 34.8 1.31
3% 4.00 oz Belgian Special B 60 min 220°L 30.0 1.13
3% 4.00 oz Midnight Wheat 60 min 550°L 33.0 1.24
37% 3.30 lbs Northern Brewer Wheat Liquid Malt Extract 0 min 3°L 36.0 23.76
Hops
weight type form phase alpha acid time aau ibu
1.00 oz Hallertauer Pellet Boil 4.8% 60 min 4.80 19
Wyeast 3333 - German Wheat™
5.6% ABV, 18.6 IBU, 20.5 SRM, 1.057 OG, 1.014 FG, 4.50 gallon boil volume, 5.0 gallon final volume, mash malt at 153 degrees F for 60 minutes (6 quarts of 165 degree F strike water), mash out at 170 degrees for 10 minutes (2.5 gallons of 182 degree F strike water). Ferment for 1 week at 62 degrees F, transfer for secondary for one week at 62 degrees F. Bottle with 3/4 cup corn sugar held for 2 weeks at 68 degrees F.
Try it - drink a Joe's! It's delish!