Hefeweizen
It's a wheat beer - what more can I say?

6 # 50%/50% barley/wheat malt extract
1 # dry wheat malt extract
pinch celtic sea salt
1 1/2 oz Hallertauer (60 min)
pinch Irish Moss (15 min)
1/2 oz Hallertauer (steep)
Bavarian Wheat Yeast (#3056)

OG 1.056

Used unfiltered water. Boiled water and mixed in the malt when boiling. Added the hops when mixture returned to boiling. Cooled in icebath (about 1/2 hr), transfered to pail with ice and pitched yeast at 74F. Foamy kraeusen like the Porter. Noticed a yucky estery taste on kegging. Tasted awful (imho) until about 2-3 months after kegging, at which point it tasted good - for a wheat beer. Other people seemed to think it was good.