I've settled on:It’s been 4 or 5 years since I brewed this recipe, what is the latest version? Or group consensus recipe?
I went back 8 or 9 pages and didn’t see anything.
OG 1.065-1.070
All 2 Row base or a mix of 2 Row and Pilsner 70%. (Had good luck with Mecca and Rahr for 2 Row, and I love Weyermann Pils for all things Pilsner.)
White Wheat 25%
German Carafoam 5%
No boil hops until the very end. Say last 5 min of boil. I often do a 3 min addition 3-5oz. Then WP for 20 min 170-185F max - again 3-5oz. 6-8oz DH, but soft crash out yeast first at 50F for 24-58 hours, DH 24-48 hours, then package with as little exposure to oxygen as possible. I've had great luck with adding a little ascorbic acid into the keg before racking. If you're able to do a closed transfer, purge keg filled with Star San, then transfer.
Hopping rates depend on OG and what you're looking for for bitterness. I've lowered my calculated IBUs from nearly 65-70 down to 35, and I like the end product much better. Southern Hemisphere hops are usually more tropical but pack a much more bittering punch. Tend to be harsh if boiled or dry hopped with yeast present.