Pale Wheat and Pilsner malts carefully proportioned produce superb German Wheat beers. You can make a flavoursome Belgian Wit by adding Citrus Peel and Coriander seed and fermenting with Wyeast 3944 yeast.
Expected OG: 1.059
Expected Bitterness: 21 IBU
Expected Colour: 7.4 EBC
Assumed System Efficiency (post boil): 70%
If you add 3 litres water to the fermenter or use a bigger cube, you should see OG 1.051, FG 1.012 and 19IBU.
Australian Pilsner Malt – 2.8kg (51.9%)
Australian Malted Wheat – 2.6kg (48.1%)
Heat 33 litres water to 68 degrees Celsius.
Dissolve 1.8g Calcium Carbonate and 1.1g Magnesium Sulphate.
Mash at 66 degrees Celsius for 60 minutes followed by a stirred ramp to 77 degrees Celsius.
Perle (6.3%) - 21g @ 60 min (19IBU)
Kettle Finings: One half tablet Whirlfloc or 2.5g BrewBrite, 10 mins from end of boil
Yeast Nutrient: 1tsp, 10 mins from end of boil
Pitch a good, healthy quantity of your favourite wheat beer yeast. Consider Wyeast 3068, Fermentis WB06 or Danstar Munich for German-style or Wyeast 3944 for something more Belgian. Ferment at 18-20 degrees Celsius and expect an FG of approximately 1.013