This is my dads favorite beer. I was wandering a few things. What's a good extract recipe guideline to go by and is this a special ferment beer (do you ferment cold or normal temps)? Thanks in advance.
Secondary: Apfelwein, Pear Wine, Traditional Honey Mead
Bottled: Shot In The Dark, Drunken Emu Mississippi River Water, Skeeter Pee, Simple Hefe, Oatmeal Stout
Future: Drunken Emu Hard Cider
The number one important thing about this beer is temperature control. The number two important thing is yeast starter. Ferment in the mid to low 60's, I do 62. As far as extract, I believe there is a hefeweizen extract. If not just use wheat and 2 row extract and you'll be fine 2:1 ratio.
Now I agree with great about the ferment temps if you are doing an American style hefe.
Now if you want a Bavarian style with the clove and banana flavors you need to ferment at higher temps. 65 to 68 deg F are going to maximize those flavors. The closer to 65F the more clove and closer to 68 the more banana.
Hop you just need a 60 minute addition of about 15 to 20 ibus. Using a nice German noble hop would be best.