I saw this post and was feeling a little bad for not joining sooner, as this is my favorite beer!
So this is my first post here an i hope it helps someone, as have many of your posts helped me learn this craft!
Here is my take on this simple recipie, been brewing this for over a year now with various hops and yeast and this is the best to my tastebuds!
4.4 lbs wheat dme
30 min boil with
.25 oz magnum 30 min
.25 oz centenial or amarillo @10 min
.25 oz centenial or amarillo @ 180 degrees
1.040 og, 1.010 fg
process....partial boil, cool in cold bath top off to 5.25 gallons
pitch yeast at 62 degrees and ferment in the basement a constant ambient temp of 62.
here's the trick, use wb-o6 and bottle it at 5 days! i think this locks in the bannana clove flavor. condition and serve......i like it almost immediatly, but it,s a little better after week or more in the bottle.
light and tasty.....reminds me of my tour in germany!