Malts & Extracts:
0.75 lbs. Munich Malt 10° L
0.50 lbs. 2-Row Pale Malt
0.50 lbs. White Wheat Malt
0.25 lbs. Crystal 15° L Malt
0.25 lbs. Flaked Wheat
6.6 lbs. Bavarian Wheat Liquid Malt Extract (LME)

Hops:
1.0 oz. Willamette hops (boil 60 minutes)
1.0 oz. Amarillo hops (boil 15 minutes)
1.0 oz. Cascade hops (boil 0 minutes)

Yeast:

Imperial A38 Juice Yeast, Dry Yeast Alternative - Lalbrew Verdant IPA

 

Step by step:
     Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 cup of the liquid malt extract (LME), stirring to dissolve. Return to a boil, then add 1.0 oz. of Willamette hops and boil for 60 minutes. With 15 minutes remaining in the boil add 1.0 oz. Amarillo hops. At flameout add 1.0 oz. Cascade hops.

 

     At the end of the boil turn off the heat, and thoroughly mix in the liquid malt syrup. Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when the temperature of your wort is less than 70°, and begin fermenting. When final gravity is reached bottle or keg as desired.
 

 

OG: 1.055

FG: 1.013

ABV: 5.5%
IBUs: 29
SRM: 5.6