Malt Grist, 5lbs white wheat, 3lbs. Weyermanns pilsner, 3lbs Weyermanns light Munich 90 minute mash at 150 giver or take a degree or 2. 90 minute boil adding 1oz saaz at 30 mins. add 1oz Amarillo at 45 mins. add zest of 2 oranges at 1 hour 15 mins. 1 worfilc tab at 1 hour 20 mins. Cooled wort down to upper 60s and pitched white labs wlp300 Fermenting temp is in the lower 70s for 2 weeks. Will bottle condition at about 3.5 volumes with priming sugar I like bubbles in my beer. I bottle in Mexican beer quart bottles like Corona, Victoria, or Pacifico bottles. Trying to get a nice color with the Munich malt. Have not tried brewing with Amarillo hops but what the hell see what happens. Will post pics and what I think it tastes like in 30 days. Maybe the girlfriend likes it gets drunk on it and I get some action.
First and foremost, you do you. It's your beer. Here are some things that I'd think most folks on here would agree with. I would not expect to get too much color from ~30% Light Munich. It'll be a little bit deeper, but not too much. Adding that Amarillo is going to be a waste at 45, not only will it turn out too bitter for a hefeweizen, but you'll lose all the aroma Amarillo offers. I'd skip it. If you must do orange peels, go ahead, but not traditional or necessary for a hefeweizen. The yeast will provide plenty of aroma and flavor.
