Aiming for within:
IBU: 18-30
SRM: 3.5-5
OG: 1.044-1.050
FG: 1.007-1.011
ABV: 4.4-5.2%

Mashing:
It’s more important that you’re very careful stirring your mash (and your boil). Cavitation and splashing add oxygen that will darken your beer and may add off-flavors

Protein rest can be used when having >25% of unmalted or flaked wheat, rye or oatmeal in the mash. So a 10 minute period is included

Sparging:
It’s also good to have a thinner mash to reduce the amount of sparge water.
The goal is to minimize the chances of over sparging, which would make this delicate beer taste husky or astringent.

Switched sparging water to be lower by adding an extra water to the mash.

Boil:
Only 60 minutes to keep light color, it is a low gravity light beer.

Some will use more for beers with a high amount of wheat.

Hops:::

Hallertau Mittelfruh:
Specific aroma descriptors include mild, yet spicy, with floral and citrus tones.

Saaz:
Specific aroma descriptors include mild with pleasant earthy, herbal and floral overtones.

Mandarina Bavaria
Specific aroma descriptors include fruity and citrus, specifically distinct tangerine and citrus flavors.

Crystal:
Specific aroma descriptors include woody and green.

Yeast:
Preferred fermentation temperature: 18-20 ° C

Fermenting:::

One persons view:
Pitch yeast when wort temperature reaches 58°F (14°C), allowing to rise to 68°F (20°C) after 4-3 days to finish. Lager 2 months at 40°F (4°C).

Maybe use a yeast starter to give it a bit of an extra boost to start. It’s best to use a yeast starter, ideally one that is still very active.

For 220V set up:
MASH WATER (L)9.17
SPARGE WATER (L)12.51

Lager way.
Chill the wort to 65°F (18°C), pitch the yeast, and place the wort in a 60°F (15°C) fermentation chamber for 5–7 days. Raise the temperature to 65°F (18°C) for 1 day for a diacetyl rest. Rack the beer and age at 35°F (2°C) for 21–30 days, then keg or bottle.

One way or:
ferment this thing at 60°F (16°C) 2 weeks is fine.