Mash at 66°C for 60 minutes with 14l of water. Infuse with boiling water for mashout at 76°C. (Water treatment acc to excel table).
Sparge with 18l of water at 77°C until you collect 26l of wort at gravity of cca 1.038.
Boil for 90 minutes, add hops for last 60 minutes.
Chill the wort rapidly to 17°C and rack to fermenter.
Aerate the wort and pitch yeast. (If using liquid yeast, use 1 package in 1.3l starter).
Ferment for 10 days at 17°C.
Add priming sugar to achieve 2.5 to 3 vol CO2 and bottle.
*If using liquid yeast use WLP300 Hefeweizen Ale Yeast. Or substitute for Lallemand Munich Classic, Fermentis SafBrew WB-06.