I've only done a handful of batches and my favorite was Jamil's Hefeweizen.
Batch Size: 5.5 gallons
OG: 1.051
IBU: 12.3
6lb wheat malt
4lb pislner
(For extract, just use 6.5lbs dry wheat extract)
1 oz hallertauer (3%) - 60
.5oz hallertauer (3%) - 15
Wyeast 3068 (with 2L starter)
Mash at 152 for 60 min. Double batch sparge, no mashout. 90 min boil
Ferment for 14 days at 65F. Rack to keg, or bottle. Drink young.
The thing is this beer tasted like crap 3 months after bottling. Although I know it's characteristic for Hefes to be cloudy and have that yeast twang, to me it was just too overpowering. Needless to say, over the course of the next few months I drank my whole batch with each brew tasting better than the last. It wasn't until about 3 weeks ago that I opened the last of that batch. This was almost 10 months after brewday. All I can say is WOW. All of The yeast had settled and the beer cleared completely. The head was light but lasting. The nose and taste? that hefe yeast twang that's so common to the style was there but distant and in the background melding with the soft and noble Hallertauer. The finish? Crisp and refreshing like a cool sea breeze in the heat of the sun. The brew morphed from a cloudy Hefe to a brilliantly clear Krystalweizen. It was one of the nicest and evenly balanced, tasteful wheat beers I have ever tasted.
Yeah I like to brew Hefeweizens. Something about working with wheat that feels almost primordial that I don't get when brewing strictly with barley. I love my Hefes.