Depending on whether I want more banana or more clove I change my mash. You can also monkey with the yeast count and oxygen number, more of each giving less character. Low temps = more fruit, high temps = more spice.
Diauxic mash (Banana)
Mash in at 5:1
1. 86F, rest 30 min
2. Draw off 75% thin mash into boil kettle
- heat thick mash to 65C, rest 30 min
- add back
3. 104F, rest 30min (maltase)
4. 162F, 30min
5. 176F, 10min
'Schneider' mash (spice)
1. 112F x 8 min (4VG)
2. 128F x 20min
3. 144F x 15
- decoction pull, boil 10min
4. 156F x 20
5. 176 x 10min
A way to 'cheat' to get more banana is to add about 10% pure glucose directly to your fermenter. Do it side by side with one without it. Use the dry Munich strain or 3068 and you'll see for yourself.