I'm planning on making a Bavarian Weisbier for my next 5 gal batch. Anyone have any good suggestions, recipes, or techniques I should use to make a masterpiece? !!! I AG with single infusion mash and batch sparging...
A decoction mash will help get the most authentic flavor. If you do a rest around 112 degrees F, you will get more clove aroma and flavor. Also, to have good clove flavor, you should use 50% or more wheat malt.
Ferment around 62 degrees F if you can. It gets very fruity above 65.
I just did a bavarian wheat and I think my grain bill was something like:
50% wheat malt
15% light munich malt
I added hallertauer hops at 60, 30, and 5 minutes. Go light on the hopping (2 oz total/5 gallons).
Carbonate to 3 volumes of CO2, which is more than usual.
I hear that 50% wheat, 50% 2-row recipes are pretty common and probably yield good results, too.