Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German Weizenbier and Belgian witbier; other types include Lambic (made with wild yeast), Berliner Weisse (a cloudy, sour beer), and Gose (a sour, salty beer).

The terms Hefeweizen ("yeast wheat") or Hefeweißbier refer to wheat beer in its traditional, unfiltered (cloudy) form. Kristall refers to crystal clear

The Hefeweizen style is particularly noted for its low hop bitterness (about 15 IBUs) and relatively high carbonation, considered important to balance the beer's relatively malty sweetness. Another balancing flavor note unique to Hefeweizen beer is its phenolic character which has been described as clove and medicinal but also smoky. Other more typical but less assertive flavour notes produced by Weißbier yeast include banana, bubble gum and sometimes vanilla.

GENERIC STEP MASH FOR WHEAT BEERS:
Mash in @ 35°C for 10 mins to release ferulic acid
50°C for 10 minutes (protein rest)
55°C for 15 minutes (protein rest)
62°C for 10 minutes (beta amylase rest)
68°C for 20 minutes (alpha amylase rest)
72°C for 20 minutes (degrade beta amylase)
78°C for 5 minutes (degrade alpha amylase)
Mash out

HOP SUBSTITUTES THAT YOU CAN GROW:
Perle is a German hop used for both bittering & flavour
Wakatu & Pacifica are NZ hops bred from Hallertau Mittelfruh
Liberty & Mount Hood are USA hops bred from Hallertau Mittelfruh
Fuggle has a similar oil profile to Tettnanger