This is now the first Weissbier that is part of the "Summer of Wheats":

• 70% Light Wheat malt
• 30% Pilsner malt
• 2% acid malt
• 2% CaraAroma

 It was mashed with a Hochkurz mash:

• Infusion to Maltose: 30 mit at 63C
• Infusion to Dextrinizaton: 60 min at 70C
• Decoction to mash-out: 10 min at 76C

Boiled for 60 min with 0.4g/l of alpha acid (Hallertauer) and  fermented a 20C with WY3056.

While I was very excited by a similar beer that I made last year with the same yeast, I'm less impressed with this one. Even though it was fermented fairly high (20 C), the aroma lacks the typical banana esters. One of the reasons might be that the WY 3056 is a blend of yeasts and I cultured the yeast pitch from a slant of that yeast. Most likely the more neutral yeast of the blend prevailed. 

There is also little in the way of spice/clove aroma and taste. But this is dependent on the yeast as well and I didn't do a ferulic acid rest either. Instead I'm getting a mild yeasty note from the aroma and finish. Though there is certainly a "yeasty" category of Weissbiers, I'm not to fond of them.

The 2% CaraAroma made this beer darker than I wanted it to be.

Stats:

• Original Extract: 11.5 Plato
• Fast Ferment Test: 2.7 Plato
• Limit of Attenuation: 76.5 %
• Final Extract of beer: 3.0 Plato
• Attenuation of beer: 74 %

 The limit of attenuation and attenuation of the beer is not quite where I want to have it either. I'd like the fast ferment test extract to be closer to 2.5 Plato and the actual beer extract to be very close to that (2.5 – 2.6 Plato). Weissbiers are generally very well attenuated beers, which is partly a result of the poorly flocculating yeast. This one is a little on the sweet side due to the larger difference between its attenuation and the limit of attenuation.