Upcoming Hefeweizen Brew - Need Advice Please

[Jiffster]

I’m brewing my second Hefe this weekend and I could use some advice from some Hefe brewers.

My last (and first) Hefe tasted pretty good but I would have liked a bit more banana. I fermented it at 65F. My target OG was 1.048 and I hit 1.041 so it wasn’t as full flavored as I wanted. I have a grain mill and have been experiencing higher efficiency so that should help.

There’s a brewery here in Michigan that brews the best Hefe I have ever tasted (for my pallet). Quite honestly, I really don’t know what clove tastes like in a Hefe so I’m not sure if this one is balanced or leans more towards banana. But, I will say this, to me I describe the flavor as banana.

Here’s the description from the brewery:

“Traditional German wheat ale featuring delicately
balanced, banana and clove notes. 5.25%”

I actually spoke to the brewer one night, letting him know I was a noobie and he was very gracious to share some advice with me regarding brewing. When I mentioned how I liked his Hefeweizen and the banana notes he suggested I ferment at the higher end of the yeasts range.

But what is that…. 68, 70, 72, etc?

I’ve also read to under pitch. Mr. Malty says I need a 1.54L starter. (Stir Plate)

So help me decide what pitching rate and fermentation temp to target to best achieve this description.

My grain bill is:

4.85# Pilsner 2-Row
4.85# White Wheat

I’m using Wyeast 3068

I’m only capable (or ready to try) a single infusion mash at this time.

Thanks in advance for your help!

 

[jerbrew]

Just used this yeast and got huge banana aroma at 68F with a 1.5 liter starter no stir plate, just shaking.

 

[LiquidFlame]

I go with:
60% BestMalz Wheat
38% BestMalz Pilsen
2% BestMalz Melanoidin

Mash at 152F
Ferment with Wyeast 3068 at 68F