Wissbegierig Affe Dunkle
"Dark German wheat beer with banana undertones... perfect fit for curious monkeys named George"

4.00 lb Wheat Extract (DME)
2.00 lb Wheat Malt (half white half red) (grain)
1.75 lb Munich Malt (grain)
0.25 lb Chocolate Malt (grain)
0.25 lb Cara-Pils (grain)
0.25 lb Flaked Wheat
1.00 oz Quick Oats (for the heck of it!)
1.00 tsp Irish Moss

1.00 oz Hallertauer (4.4% AA - 4.4 AAU)(60 min)

2.00 tsp Yeast Nutrient (forgot this)

White Labs "Hefeweizen Ale Yeast" WLP300
Best Before: Mar-30-09
Lot Number: 1300TBIKOND1

5.5 gal
OG: 1.050
FG: 1.012

23 Cups of water at 155 F. Adding grain bag brought temp down to mid 130s.
Held for about 5 minutes, and took the temp up to 155 F again.
Held temp between 153 and 158 for the next 90 minutes.
Iodine test never showed conversion.
Temperature spiked as high as 165, and as low as 140.

Sparged at 160 - 175 for 10 minutes.
Combined sparge and mash together with 1 lb of DME and started boil.
Added hops in clean grain bag to the boil.

With 10 minutes left the last 3lbs of DME was added little at a time.
Irish Moss added to hop bag.

Added 1 gal of cold water to pot.
Cooled pot in sink to 100 F by adding ice around pot and slowly stirring with sanitized spoon.
Poured into carboy, and added enough water to fill. (only had 5 gals, and need 5.5)
SG at 5gal: 1.055

Pitched yeast (72 F) and went to bed. (After cleaning up a bit first.)

Temperature at 1500 was approximately 68 F (20 C).
Added extra 1/2 gal. Fermentation started shortly after.
Proteins has settled nicley to bottom of carboy.
Nice dark color.

Did not keep detailed notes on this batch.
Fermentation was vigerous for the first 3 days.
Activity continued... noted bubles periodically... but only every hour or more.
Temp on first day was 70F+, and spiked at 75F+ in the days following.
Temperature stayed in the mid to low 60s F most of the time
Slight fruity banana aromas for the first few days with sulfur aroma also.
Banana aroma did not seem to stay as long as I had hoped. (Not compared with the Tripel!)

Kegged 5.25 gallons.
Specific Gravity: 1.012 (%ABV ~ 5.0%)
Beer is dark brown and cloudy.
Protien / hop muck with white layer of yeast had settled to the bottom.
I have a cold, so I could not comment on aroma, but bitter to sweetness seems ok. (Wife thought is smelled great.)
I hit the keg with 40 psi to start it off, and placed it on a 15 psi line.

Beer is still a bit young.
Good constant frothy head retention.
Cloudy light coffee color.
Bitterness seems a bit forward with slight toasted flavor. Slight fruity (bananna) undertone followed by a tanggy finish.
Alcohol fusels are partially noticeable (need to control the temp better next time).
Nose still does not work well... but I detect a grainy aroma.

Beer has mellowed just in a few days.
Bitterness and tanggy finish has mellowed and fruity banana taste is more forward.