Isolated from a brewery in Germany known for beers high in isoamylacetate (banana aroma). Underpitching, under oxygenating, and fermenting at 68 F will result in a banana dominated ester profile. Yeast is not very attenuative so a mash that is highly fermentable is recommended.
Sample Usage: Summer Hefeweizen
50% Malted Wheat
50% Malted Barley
Single step mash at 148 F
60 minute addition of Hallertau for 12 IBUs
Bavarian Hefeweizen INIS543