Recipe Type: All Grain
Yeast: 3068
Yeast Starter: 200mL
Batch Size (Gallons): 5
Original Gravity: 1.049
Final Gravity: 1.008
IBU: 16.2
Boiling Time (Minutes): 60
Color: 5.6
Primary Fermentation (# of Days & Temp): 14 days @62-64
Tasting Notes: This one came out quite nice. Slight clove esters, very little banana.

4 lbs Pilsen (1.6 SRM) 43.24 %
4 lbs Wheat Malt, Ger (2.0 SRM) 43.24 %
1 lbs Rye Malt (3.0 SRM) 10.81 %
4.0 oz Carawheat (66.0 SRM) 2.70 %

0.30 oz Magnum [13.40 %] (60 min)

Dough In: 30 min @ 131F
Saacrification: Decoction (rest at 160 then boil 15 min.) / 50 min @ 152F
Mash Out Decoction (boil 15 min.) / 10 min @ 168F

5.34 ABV

I like this one better than a wheat/pils hefe. Fermented between 62-64F. This gave it a hint of clove and barely any banana esters. This is what I was shooting for. Rye give it a hint of flavor and spiciness. I'll post pictures soon.