50/50 german pils and pale wheat malt. Weihenstephaner yeast (wyeast 3068). Sometimes I do a step mash, sometimes single infusion. I shoot for a slightly lower mash ph @ 5.3. I've used citric acid in a few batches/ water adjustments. Simple hop schedule, just an ounce of Hallertauer Mittelfrueh. Love this style, next batch will be bottled this weekend, my ninth hefe iteration.