I wanted a German Kristalweizen but with some slightly richer malts. So created a Hefeweizen recipe, then altered the malts to give a richer flavor.
RECIPE
5.8 lbs German Wheat Malt
2.5 lbs Munich
1.5 lbs Vienna
1.5 lbs Caramunich II
1.0 oz Hllertau @ 60 minutes
White Labs WLP300 Hefeweizen Ale Yeast
Mash in at 154 F for 60 minutes
Boil for 60 minutes

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