I saw this recipe in one of the reviews for the malt on this site but he or she did not say what yeast they used . It is a 1 gallon batch.
1 # muntons wheat dme
1 # muntons light dme
1 oz simcoe
1 oz amarillo gold
The brewer got a very citrusy banana taste and aroma mixed with some wheat. Said the flavor hides the alcohol very well. Look foward to your opinions. Thanks.
You would want hefeweizen yeast or Belgian wit yeast. White labs wlp300 or wlp380 are great hefeweizen yeast that will create that banana and clove esters.
I’d use something like wlp320 american wheat yeast with those hops and that much for a 1 gallon batch. cal ale might be even better but you won’t get any banana
What yeast you use depends on how much banana you want to get. If it was me, I wouldn’t want any banana with those hops, and would use a neutral ale yeast like US-05. If you want a mild banana influence, ferment warm. For a more prominent flavor, use a heff yeast like Damian recomended. If you want massive banana, use bread yeast.
