Weiss beers, which are made up of more than 50% wheat, have a strong presence of banana and clove in the aroma and flavor, as well as vanilla or bubblegum.
0.5ozHallertauer [4.2% AA] at first wort hop (8.1 IBUs)
1ozHallertauer [4.2% AA] at flame-out/whirlpool (3.4 IBUs)
1ozLemondrop [3.2% AA] at flame-out/whirlpool (2.6 IBUs)
YEAST
White Labs WLP320 American Hefeweizen
Instructions
Mash for 60 minutes, or until the conversion is complete, at 153°F (67°C).
Boil for 60 minutes following the hops schedule.
Pitch the yeast and ferment at 68°F (19°C) for 2-3 days, then gradually raise the temperature to 74°F (23°C) by the end of fermentation to ensure complete attenuation.
Consume fresh after packaging at 2.7 volumes of CO2.