rplace wrote:Hmmm, don't see ferment temps in my notes....I'd say 65-68 as that is my stand by.
Agreed with WLP001/1056/US-05 just shoot for 65-68. If you're using one of the wit yeasts then your temp is going to play a far more crucial role in the flavors of the beer. Not a big fan of wheat beers myself but a pretty simple recipe is:
Mash at 152
OG target of 1.05
Saaz hops at 60 minutes to ~25IBU's
Wyeast 3333 fermented at ~67-68. If you want to use a yeast with tons of ester production try Wyeast 3068.