Oberdorfer Weissbier clone

(5 gallons/19 L, extract only)
OG = 1.052  FG = 1.013 IBU = 13  SRM= 4  ABV = 5.2%

Ingredients

6 lbs. (2.7 kg) Briess bavarian wheat dried malt extract
3 AAUs Hallertauer pellet hops (60 min.) (0.75 oz./21 g at 4% alpha acid)
2 AAUs Hallertauer pellet hops (2 min.) (0.5 oz./14 g of 4% alpha acid)
Wyeast 3638 (Bavarian Wheat) or White Labs WLP300 (Hefeweizen Ale) or Lallemand Munich Classic yeast
7/8 cup corn sugar (if priming)

Step by Step

Add extract to 3 gallons (11 L) or more of hot water and bring to a boil for 30 min. Add 0.75 ounces of Hallertauer hops. Boil 58 min. and add the rest of the Hallertauer hops. Boil 2 min., remove from heat. Cool to about 60 °F (16 °C) and add water to yield about 5.25 gallons (20 L) in the fermenting vessel. Pitch yeast. Note: You can also cultivate yeast from a commercial hefeweizen, though many are bottle conditioned with a secondary ale or lager strain. Ferment at the low end of the recommended temperature range (from 60 to 66 °F/13 to 16 °C) until complete (7 to 10 days). Transfer to a secondary vessel or rack into bottles/keg with more corn sugar/higher carbonation rate than usual to help create that signature fizz.

All-Grain Option: Omit extract and mash 5.5 lbs. (2.5 kg) of wheat malt and 5.5 lbs. (2.5 kg) of Pilsner malt in 14 quarts (13.2 L) of water to get a single infusion mash temperature of 152 °F (67 °C) and hold for 45 min. Sparge with hot water of 170 °F (77 °C) or more to get 6.5 gallons (24.6 L) of wort. Bring to boil and boil for 90 minutes total. Use above hopping and fermentation schedule.

Step-Mash Option: For a step-mash, add 1.75 gallons (10.4 L) of hot water to the grain and hold at 110 °F (43 °C) for 30 min. for a ferulic acid rest, stirring every once in a while. Then add enough boiling water to the mash to bring the mash temperature up to about 152° F (67 °C) and hold for another 45 minutes. Sparge and proceed as usual.