Recipe - Light Wheat Lager

3 1/3 pound M&F light extract
1 pound Malted wheat
Three fourths ounce Hallertauer (boiling)
One fourth ounce Hallertauer (finishing)
2 teaspoon Gypsum
One fourth teaspoon Alpha Amylase
1 teaspoon Irish Moss
Three fourths cup Dextrose (for priming)
Wyeast Pilsner Culture

Mash the wheat with Alpha Amylase at 135 degrees for 13 hours in 1
quart of water. Test with Iodine. Sparge with 3 quarts of water and boil
before adding the extract to avoid enzymatic changes to the barley malt.
Irish Moss for the last 10 minutes of the boil and the finishing hops
for the last 2 minutes. Ferment at 4045 degrees for 6 weeks to 3
months. I found that all the starch completed conversion at the end of
one hour. I held the mash temp at 130135 in about 1 quart of water by
mashing in a microwave oven with a temperature probe. The dissolved
sugars were fairly low. SG was 1.027. My thinking was that I wanted to
extract as much fermentable sugars as possible from the wheat I was using
as an adjunct, as the wort is an extremely light one. I made it lightly
hopped so that the hopping wouldn't overpower the tanginess of the
small amount of wheat. I also lagered to hopefully get a smoother, less
estery quality. You might consider mashing wheat with added enzymes. I
did it because I partial mashed; you might wish to do so because of a
high wheat to barley ratio. Original Gravity: 1.027 Primary Ferment: 6
weeks 3 months at 4045 degrees.

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From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip