Mash unmalted wheat at 135-140° F for 30-45 min then add the remaining malt for a two step mash with the first one at 142° F for 30 minutes and 156° F for 30 minutes. Target 5.4 for pH. Lauter then boil for 60 minutes. After flameout, add whirlpool hops and allow 20 minutes of contact time. Chill to 70° F and pitch yeast starter. Ferment between 71-80° F depending on preference and techniques available. Ferment until terminal gravity is reached.