I made this beer over a month ago and I've got to say it's pretty good.Dont take my word for it, give it a go yourself! Notes: Appearance:Cloudy,Pale, Straw coloured with a thick wobbly head. Aroma: Wheat,Malty, Slight citrus. Taste:Wheat,Spicy yeast,Bread, low levels of orange/citrus and coriander.Mild and pleasant nutmeg aftertaste. Mouthfeel: Light to medium Finish: Short and slightly tart. ****I have hard water (213caco3) so you may not need the acid malt if your water is softer. OG: 1.044 FG: 1.012 ish (I bottled at 1.013 and it over carbed) Volume: 18-19 litres in fermenter Efficiency: 64% Grains; 2 Kg Unmalted Wheat 2.6 Kg Pilsner Malt 87g Acid Malt (****Depends on your water, mine is very hard) 230g Oat Husks Mash Schedule(Multi Infusion); Initial temp assumes dry grain is at 18ÃÂ°C 45ÃÂ°C for 20 mins - 8.8 litres @ 51.2ÃÂ°C 65ÃÂ°C for 60 mins - 6.2 litres @ 100ÃÂ°C 76ÃÂ°C for 10 mins - 7.8 litres @ 100ÃÂ°C Hop and other additions; 12.5g Perle @ 36mins (11.6 IBU) 12.5g Perle @ 12mins (5.8 IBU) 5g Bitter Orange peel @ 12 mins 12g Bitter Orange peel @ 5 mins 15g Corriander @ 5 mins Fermentation; Yeast- Mangrove Jacks M21 One Sachet Rehydrated and pitched at 20ÃÂ°C Allow to climb to 26ÃÂ°C during fermentation. Once primary fermentation is complete store beer at ambient temperature of 22ÃÂ°C Until it attenuates. Leave in primary for at least two weeks, I should have left it for three to get it to attenuate. When priming aim for 3 volumes of Co2, I have ended up with about 3.5 which is pushing it a little with standard bottles.( Luckily the style suits high carbonation) Condition for two weeks at room temperature and then move to a cool place and condition for a further two weeks.Obviously have a cheeky sample at your discretion Enjoy!