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Instructions: Mash: Heat 5.6 gallons of water to around 165°F (74°C). Mix in the crushed grains, stabilizing the mash temperature around 152°F (67°C). Hold this temperature for 60 minutes for conversion. Sparge with enough water to collect about 13 gallons of wort. Boil: Bring the wort to a boil and add the bittering hops. Boil for 45 minutes, then add the flavor hops. If using whirlfloc, add it 15 minutes before the end of the boil. Optional: Add orange peel or coriander in the last 5 minutes of the boil. Chill: After the boil, cool the wort quickly to around 68°F (20°C). Fermentation: Transfer the wort to fermenters and aerate well. Pitch the yeast at 68°F (20°C) or slightly lower. Ferment at 68°F (20°C) for a clean fermentation profile or allow the temperature to rise for more fruity esters. Allow the beer to ferment for 2-3 weeks or until fermentation is complete. Packaging: Cold crash the beer to help clarify if desired. Bottle or keg the beer with priming sugar if bottling. Carbonate to about 2.5 volumes of CO2. Conditioning: Allow the beer to carbonate and condition for at least 2-4 weeks. Enjoy: Chill and serve the Hefeweizen in a traditional Weizen glass to showcase its cloudy appearance. Remember, this is a basic recipe, and you can always adjust the malt bill or hop schedule to suit your preferences. Additionally, fermentation temperature control is crucial for Hefeweizens to achieve the desired balance of banana and clove esters. Experiment and have fun with the process!