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Tricks to a better hefeweizen

TroubleShooting

Travis via BYO Live Chat  asks,
Q

My favorite beer is a banana-forward, slightly sweet German hefeweizen (Franziskaner/Paulaner). I’ve tried brewing this style three times and every time my beer has come out bland and flavorless. I’ve tried all the tricks, open fermentation, no oxygen, no starter, using Wyeast 3068, and mashing at 152 °F (67 °C). Should I try a higher mash temperature to get more body and more flavor? I simply can’t get this one right. Help!

A
German-style hefeweizen is one of my favorite styles of beer, and is a beer type that I feel pretty darn comfortable brewing, with two Great American Beer Festival medals in 2006 (gold)
Response by Ashton Lewis.

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