What Style of Wheat would you call this

[Bartman]

I brewed my first wheat beer and it came out way better than I expected. I am entering it in a local brew competition and not sure what wheat classification it would fall under. Here is the recipe.

Ingredients:
------------
Amount Item Type % or IBU
5.70 lb Wheat Dry Extract 55/45 (8.0 SRM) Dry Extract 69.51 %
1.00 lb Lager Malt (2.0 SRM) Grain 12.20 %
1.00 lb Vienna Malt (3.5 SRM) Grain 12.20 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 6.10 %
1.25 oz Hallertauer [3.80 %] (60 min) Hops 17.0 IBU
0.75 oz Hallertauer [3.80 %] (3 min) Hops 1.3 IBU
1 Pkgs Safbrew WB-06 Yeast-Ale
--------------
OG 1.063 / FG 1.014
Any help would be appreciated.
Any tips on what the judges will be looking for.
Thanks

 

[oswiu]

I think it mostly depends on how the yeast behaved.
I've never used WB-06 before, but I've read a wide variety of reports about it. Some say it produces classic banana-clove hefeweizen flavours and aromas, while others say it does nothing of the sort.

I reckon if you got the banana-clove flavour/aroma then you're closest to 15A. Weizen/Weissbier. The aroma hops and Vienna malt are a bit atypical, but given the colour and small amount of Vienna I still think it's probably closer to that than to a dunkelweizen.

If you didn't get the banana-clove from the yeast and it turned out pretty clean then it'd probably be most at home in 6D. American Wheat or Rye Beer.

 

[McKBrew]

The OG is high for any normal wheat style.

You might opt for Category 23 Specialty Beer.

 

[Bartman]

As far as the flavor, there are some banana/clove flavors present.
I think the high OG came from my steeping method...I steeped the grains at 155F for 1 hour in an attempt at some sort of mini mash. The higher abv sure gives this wheat a kick.