« on: July 06, 2016, 10:36:22 AM »
Hefeweizen doesn't really need spices or fruit; the flavor is driven by the yeast. A typical hefe recipe is going to be 40-60% wheat malt with the rest filled with barley malt, usually pilsner malt. IBUs all early boil of a neutral hop or noble hop to 15-20 IBUs and around 4-5% ABV. There are a few different hefe strains out there and a good thread in this subforum discussing them. Strain plus fermentation temperature are the two main factors that will determine the particular flavor of your hefe.
Adding fruit or spice can be tricky with hefes because the yeast flavor starts to drop off early. The banana and other fruits mellow first and the spices will later lose some of the complexity. It's easy to overdo spicing as the yeast phenols (what gives you the clove-like spice flavors) mellows. It's tough to add fruit because the length of time most fruit needs to be fully extracted is about the time the banana flavor starts to fade out. These kinds of additions are easier with American wheat beers like American hefeweizen (e.g. Widmer Hefe, which is really just a basic wheat beer with low hopping an a neutral yeast) or American wheat (which can range from a very simple recipe to an APA with wheat).