American Wheat

(5 gallons/19 L, all-grain)
OG =1.048  FG = 1.010
IBU = 15  SRM = 4  ABV = 5%

Ingredients
7 lbs. (3.2 kg) North American 2-row pale malt
3 lbs. (1.4 kg) white wheat malt
0.5 lb. (0.23 kg) rice hulls
4 AAU Liberty hops (60 min.) (1 oz./28g at 4% alpha acids)
Wyeast 1010 (American Wheat), White Labs WLP320 (American Hefeweizen Ale), or SafAle S-33 yeast
3⁄4 cup corn sugar (if priming)

Step by step
Make sure malts are thoroughly crushed and mash at 152–154 °F (67–68 °C) with 3 gallons (11 L) water, adding about half the rice hulls before the grain and distributing the rest throughout the addition of the grain. Allow to rest for 45–60 minutes then run off the wort, recycling the first 0.5–1 gallon (2–4 L) until clear. Sparge with hot water at 175–180 °F (79–82 °C) to collect about 6.5 gallons (24.6 L) of wort in your brew kettle. Bring wort to a boil and add the Liberty hops. 

Boil until the volume of wort is 5.75 gallons (22 L) of hot wort in your kettle, approximately 60 minutes. The goal is to have 5.25 gallons of cool wort in the fermenter, losing 1 qt. (1 L) to thermal contraction and another 1 qt. (1 L) to trub. Give the wort a long stir to create a whirlpool after turning off the heat and allow to settle for 10 minutes.

Cool to about 60 °F (16 °C), aerate wort if using a liquid yeast, and then pitch the yeast. After fermentation is complete and the beer is allowed to settle (about seven days), rack then bottle with priming sugar or keg and force carbonate to 2.5 v/v.   

American Wheat

(5 gallons/19 L, extract only)
OG =1.048  FG = 1.010
IBU = 15  SRM = 4  ABV = 5%

Ingredients
5.5 lbs. (2.5 kg) wheat dried malt extract
4 AAU Liberty hops (60 min.) (1 oz./28g at 4% alpha acids)
Wyeast 1010 (American Wheat), White Labs WLP320 (American Hefeweizen Ale), or SafAle S-33 yeast
3⁄4 cup corn sugar (if priming)

Step by step
Heat 4 gallons (15 L) of water in your brew kettle and stir in to dissolve about 4 lbs. (1.8 kg) of the malt extract, being careful to make sure all is dissolved before reaching a boil. Add the hops just before boiling commences. Boil for 40 minutes, turn off the heat and very carefully add the remainder of the extract, stirring thoroughly to ensure complete dissolution. 

When the boil is complete, cool to about 60 °F (16 °C) and top off to 5.25 gallons (20 L). Aerate wort if using a liquid yeast, and then pitch the yeast. After fermentation is complete and the beer is allowed to settle (about seven days), rack then bottle with priming sugar or keg and force carbonate to 2.5 v/v.