thanks Goomba ill check it outLook on recipedb - IIRC LestheWeizguy is a bit of a Wei expert.
I made a Roggenweiss last year - not 100% the same, but a great beer considering I'm a fellow Weibier lover.
The other thing about Rye is that it made up for the dry yeast (WB-06). Most experts concur that you need (or prefer) a wet yeast to get the banana in there. Mine was a bit light on for banana, but the Rye added another character that made it very nice.
As it stands:
Fairly neutral euro/uk hop to 18 IBU (I used Willamette - American Fuggles, because I have a lot of it).
It's pretty newbfriendly.
+1, its a good recipe that one, so here it is.Look on recipedb - IIRC LestheWeizguy is a bit of a Wei expert.
Just for a laugh one day, make your normal hefe but use 1214 instead of 3068.