Wheat beer troubles

[huskerbrew]

I brewed a Bavarian Hef recently and am quite underwhelmed. It seems watery with no malt backbone. I was going for Paulaner, but came up way short. Do I need to decoction mash to get that Paulaner flavor, or can I just add more munich or vienna malt. If anyone has a killer recipe I'd love to see it .

[Petedadink]

I recently did the recipie out of BCS. With no changes it turned out to be quite a drinkable beer. Its not even carbonated.
I think with a decoction it would have added another layer of complexity but Its quite enjoyable the way it is.

[bub]

Husker,
Put out a recipe...
I just made a Hef with 50/40 wheat/marris otter and 10% crystal 40... ballpark numbers so take it as it is.
just a simple mash at 152 or so for an hour.
1oz hallertau (per 5g) at 60 and let her roll.
Wyeast 3068... NOTE THIS IS THE ONLY OPTION FOR YEAST
BUB

[Thirsty Mallard]

Bub,

Why the Crystal 40? Your earlier hefe recipes were just 50/50.

[Dirk McLargeHuge]

Yeah, Bub. What gives?

I always add some Crystal 20 to my American wheat, because I like the sweetness of it. Wouldn't Crystal 40 bump the color a bit too much to amber? Or am I a moron?

(Personally, I am betting on "moron.")

[huskerbrew]

My recipe:

5lb. Wheat malt
5lb. Pils
.5lb. Victory
.75 oz. Sterling (60 min)
WLP 380

Mash @ 154 for 60

[Steelers&Beer]

i would swap the victory with munich and make sure you ferment @62. i love wlp 380.

[huskerbrew]

I had heard that 3068 and 380 were the same thing, but I don't know for sure. I prefer white labs whenever possible.