Weizen is a beer where mash temp really has a major impact (using as we do malts that are designed for commercial breweries). It depends what you are looking for, I look for neither phenolics (yuk) or too many esters (yuk), balance as it were, NTL mash temp is the big one. For me, and for what I like I would mash first around 55C for 15-20 minutes then at 63 for 60, then increase for runnings to say 70 (I RDWF) . If I wanted a classic Weizen I would use 3068 0r wlp300 but I prefer the fruitier ester of wlp380, again just me. Oh I also would not ferment higher than 19C buts thats me..you will or would if you wished be surprised at just how good a whaet beer you can produce if you do not chase esters or phenols..dude they are there from the yeast and the best help is a 55Cish rest.
K
