I would highly recommend brewing a hefe they are ready grain to glass in 3 weeks and need to be drank while fresh. I prefer traditional German recipes over American counterparts. This is the recipe I just brewed and started drinking this weekend and I really enjoy it.
You'll want to control fermentation tempst to around 64-66* if you want more muted banana flavors. If you want more banana then ferment a little higher.
Recipe: Weissbier
Brewer: Jeremy
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 6.92 gal
Estimated OG: 1.051 SG
Estimated Color: 7.2 SRM
Estimated IBU: 11.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 4.76 %
5 lbs Munich Malt (9.0 SRM) Grain 47.62 %
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 47.62 %
0.50 oz Hallertauer [4.80 %] (60 min) Hops 7.9 IBU
0.50 oz Hallertauer Hersbrucker [4.00 %] (20 min)Hops 4.0 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.50 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 13.13 qt of water at 164.8 F 153.0 F