Wheat beer - Pale or Lager Malt?

[Barley Water]

I always go with 70% wheat malt. The rest is German pils malt with a bit of German Munich malt thrown in for color and a bit of subtle toast. Because I also do a double decoction, I am sure I am also generating some melonoidin action which I am sure affects the flavor as well (plus it darkens the beer up a bit). My understanding however is that the exact % of wheat malt is not nearly as important as the yeast and how you handle it. I do several ugly little things to try and get the yeast to throw off alot of esters and phenols but it's primarily a temperature control issue. Basicly, the cooler you ferment, the more clove, the hotter the more bananna/bubble gum you will get. I personally would not let the beer get above about 68F as you will start generating fussels which really screws up the taste. My experience has been that you really will do better in competitions with more of a balanced approach but if you are making it just to drink, hell do what you like. The other thing you can do for fun is try some of the other weizen bier yeast strains. Other tastes you can generate include apple, pear and plumb. This is one of my favorite styles, enjoy and by the way, it's much better fresh, instant gratification is a good thing.

[awalker]

I have single infused all of my wheat malt hefeweizens and been fine TBH.

Never worked out for me. Always had problems, wonder what I'm doing wrong

Do you keep you fingers and toes crossed it works for me

[mysterio]

A mash out helps with the gummy wheat mash. Obviously a protein rest would help but you've got to be careful you don't run these for too long.