I am on my third all-grain attempt at a hefeweizen using the NB Bavarian Hefeweizen kit. The first two I dumped out because they were terrible. I just tasted a sample of my third batch and while drinkable, I wont call it an improvement. It seems watery to me and has a bitter taste that I dont believe is from hops, it's possible the bitterness tastes like cloves or at least in that taste ballpark. I know cloves is in the flavor profile for hefe's but this is different.
I mashed at 152 for 60 minutes using a mash thickness of 1.25 qt/lb and ended up with about 5.25 gal in the fermentor and a slightly low OG of 1.044 (vs 1.049 as the receipe called for). I used WLP300 with a starter calculated from Mr. Malty. I pitched around 64 degrees F and it fermented at 64-68 F using a swamp cooler.
I've never thrown away beer except for these two hefe batches and what makes it especially painful is that hefe is my favorite beer after 3 years in germany and a german wife. If it helps rule things out, I used the exact procedure above to make NB's all-grain dunkelweizen (yeast, temps, mash, etc) and it's fantastic, my wife is rationing it until her folks arrive.
Thanks in adavance for your help!