I ended up repitching the yeast from a previous batch (Room-mates bavarian weizen, D&M Brockington) and the yeast didn’t create the banana & clove taste, but the aroma was right on. I think the yeast had just been used too many times.
The beer scored a 37 and NHC and a 30 at Heart of the Valley. The NHC judges thought I’d used chocolate malt to get the color, go figure. I personally think the color ended too dark. Next time I’m going to try 3 lb Caravienna, 2 lb English Pale, and 7 lb Wheat.
- 7 lb Dark Wheat Malt
- 2.5 lb Munich Malt
- 2 lb Caravienna Malt
- .5 lb Carapils Malt
- 1 oz Hallertaur Hersb.(2.9 AAU) 60 minutes
- 1 oz Tettnanger (6.2 AAU) 15 minutes
- 1 oz Hallertaur Hersb. (2.9 AAU) 1 minute
- Wyeast #3068
1.052 FG: 1.010
Single Step Infusion (no protein rest) at 158 degrees F.