I had an idea for a beer and need some help formulating the recipe. My idea is to have a summertime wheat beer, but unlike most fruit weizens that use the american strain of hefe yeast, use a german strain. However, I do not want the overpowering banana/clove though. I want subtleness in both the banana and the raspberry. I want a light to medium body beer, in which the wheat body is the main component but upon some deeper reflection you can taste the banana/clove and finish with light raspberry.
Here is my idea so far, but I think it will need some more experienced look at it to get what I described above.
5 gallons, extract with adjuncts
4 lbs. wheat malt extract
1 lb. light dry malt powder
1 lb. wheat dry malt powder
1 lb. flaked wheat (30 min @150)
1 oz. Tettnanger hops for 60 min.
Yeast with low to moderate banana/clove
3/4 cup corn sugar for priming
3 lbs crushed raspberries (steep 15 min after flameout, strain wort into fermenter )
Need some help here on the yeast strain and any other suggestions that will achieve my objectives.