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Munich Malt as a Base for a Hefe

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Are you using wheat extract? You posted under the extract section of the forum. Wheat extract is a blend of a base and wheat malt which will satisfy any basic wheat recipe without the addition of any further grains.
 
I'm about to do a Hefe that's 50/50 Munich/Wheat, using White Labs Hefe IV yeast for less banana and more clove/spice. Any body else ever do a hefe with Munich in place of the regular 2-row/Pilsner malt? I'd like to know what to expect. I'm shooting for a slightly maltier hefe with less banana character than normal. Sort of a "winter hefeweizen" if you will.
 
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