So I enjoy the heck outa making Hefeweizens. Its a great style and very wonderful when fresh. However, my Hefe's never seem to hit that "clove" note properly, they always lean much more towards the "banana" side of the flavor spectrum.
I suspect this is because I am a single infusion masher. I've never bothered with a protein rest or any kind of steps, I just hit 150-155F and let it sit for an hour. Works great on my other beers, but I think it's making my Hefe's a little one dimensional.
I ferment in a fridge, usually at 64F, so it's not a temp control issue leading to more banana flavor. Furthermore, I like WLP380 Hefe IV yeast, which is supposed to give more balanced clove/banana than the WLP300. As such, I am pointing the finger at my mash schedule.
Does anyone have a mash schedule they use to accent the clove character? And if its not too much, would you mind explaining what volumes of water you use to hit those steps?
Or, if you think there's something else I can try besides a different mash schedule, that would be great too. Thanks!