Recipe Type: All Grain
Yeast: Wyeast 3068 Weihenstephan Weizen
Yeast Starter: N/A
Batch Size (Gallons): 5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 12.1
Boiling Time (Minutes): 90
Color: 3.4
Primary Fermentation (# of Days & Temp): 14 days @ 62
Tasting Notes: Pale, strong but balanced banana and clove aroma/flavor, lots of malty wheat tang.

Intentionally underpitch yeast, ~60% of a normal pitch for other beers, no starter with fresh yeast, very small starter with older yeast. Make sure to ferment cold. Key is underpitching for max banana esters, cold ferment for max clove phenols.

Mash in at 1.25qt/lb for protein rest at 128F, hold for 10 minutes. Pull ~5 quarts thick mash for first decoction, raise to 150F, hold for 20 minutes, raise to boil for 15 mins, and add back to bring to 150F conversion rest. Hold 45 minutes. Pull ~5 quarts thinner mash for second decoction, heat to 160F, hold 20 minutes, bring to boil for 20 minutes, add back to bring to 167F mash out. Hold 10 minutes and sparge as usual.

Brewed BIAB, partial boil, and sparged up to preboil volume of 4.9 gallons. With my equipment boils down to just under 4 gallons over 90 minutes, then topped off to reach correct OG (targeted volume of 5 gallons). Adjust hopping accordingly if you're doing a full boil.

4 lbs Pilsner (Weyermann) (1.7 SRM) Grain 1 44.4 %
4 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 44.4 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 3 11.1 %
0.75 oz Hallertauer [4.30 %] - Boil 60.0 min Hop 4 12.1 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) [124.21 ml] Yeast 5 -

Beer Profile

Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.2 %
Bitterness: 12.1 IBUs Calories: 165.2 kcal/12oz
Est Color: 3.4 SRM