I need some advice on brewing a Paulaner all grain beer, specifically using WLP300. To give you a little information, I've done a dozen all grain batches of Wheat Beers, using 05, because I like the clean profile.
I really enjoy the banana / clove flavors from Paulaner - and want to hear from anyone who brews an authentic german clone on a regular basis. I have a fermentation chamber, so the temp controlling will not be an issue. What I would like to know from you expert wheat brewers is the following:
1) Fermentation Temp for WLP300 to replicate the taste of Paulaner?
2) Do you start fermenting at one temp and adjust to another during the process? For example, I've read that some start out at 67 for a week, then slowing raise the temp to 70-72 to achieve bananna/clove.