Need help with a Hefe recipe

[blk94f150]

One of my first beers was an extract "Bavarian Hefe" from Midwest with the standard Muntons dry yeast. It was fermented warm (Maybe 74-76). I love it and drank it up very quick.

Now I want to do an all grain Hefe. I went and bought some Weihenstephaner Hefeweissbier in anticipation of using the Wyeast 3068 strain. I don't like the taste though. I'm not very good a describing tastes yet, but I don't like the lemony or maybe clove flavor.

So my question is do I try the Midwest AG receipe with the Wyeast 3056 Bavarian Wheat yeast or just go with the Muntons or US-05 yeast. Also, should I ferm warm like I did the last time? I've heard warmer makes more banana, but I wasn't using a wheat yeast in the first place with the extract.

Mike

 

[homebrewer_99]

For a true Bavarian-style Weizen you'll need a real German Weizen yeast...anything else then it's just a wheat beer.

For the banana flavor I always ferment above 70F.

 

[blk94f150]

I don't really care about true style, but I'd at least like to try somewhat. Is the 3056 strain much different from the 3068?

Mike

 

[homebrewer_99]

Not really. I'm sure you'll like either one.

They're both good HW yeasts.