How does my hefeweizen recipe look?

I'm not sure what your target gravity is but it sounds like a nice simple hefe to me. Good luck.

 

Another consideration is fermentation temperature. I personally have only used Wyeast 3068 to brew my Hefeweizen and for that yeast strain I found that a fermentation temperature of 68 degrees F provided the proper mix of clove and banana flavors that I preferred.

I do not know whether Danstar Munich is the same strain but perhaps using the fermentation temperature of 68 degrees F would 'work' for this stain as well?

Cheers!

 

I think that recipe will work fine.

I have a theory about yeast pitching rates especially for dry yeast and hefeweizens. It will sound crazy but I would recommend pitching just 1/4 packet of your Munich yeast for the best flavors. I have not underpitched this severely since like 16 years ago, but I know others who have and their beers tasted better, so based on my intuition and perhaps anecdotal experiences, I'm confident that underpitching will result in a superior beer. See here for lengthy discussions in this regard:

https://www.homebrewersassociation.org/forum/index.php?topic=27438.0

I'd keep fermentation temperatures close to like 64-66 F personally, if you like clove as I do. If you're more of a bubblegum fanatic, go ahead and heat 'er up to low 70s. If in between, go in between.

 

How did your recipe turn out?

 

It appears it would be more like 3056.... So might still work

• Wyeast 3056: Bavarian Wheat Blend – Used for brewing German weizen, a wheat beer characterized by yeast-derived banana and clove flavors; this is a relatively neutral strain.

• Wyeast 3068: Weihenstephan Weizen – An alternative to 3056 (above), this strain of weizen yeast is sourced from the Weihenstephan brewery in Germany, which claims to be the oldest brewery in the world. It is a vigorous fermenter producing characteristic banana/clove flavors, which can be controlled by adjustments in fermentation temperature and wort density (high – more banana, low – more clove). A lower pitch rate will enhance banana character.

• Danstar Munich – A dry yeast for brewing Bavarian weizen.

- See more at: http://www.eckraus.com/blog/choosin...n-for-your-homebrew-pt-2#sthash.wEl6Ec8h.dpuf

 

Oops and here I am thinking this is a new post