I have assembled a recipe for a Hefeweizen and am trying to get good but balanced banana/clove aromas and flavors, haze (not Kristal), and good head retention. I'd love suggestions on simple salt/acid additions based on RO. Here's the recipe for 3.25 gallons in the fermenter: Start with 4.75 gallons RO Water, 2g Calcium Chloride, 4g Lactic acid to get to 5.2. BIAB 2.75 lbs Weyerman German Pilsner 2.75 lbs Weyerman German Pale Wheat .15 lbs Briess Carapils 110 degree ferulic rest for 20 minutes 152 degree conversion for 40 minutes Heat to 168 and squeeze. Boil 90 minutes .4oz Hallertau at 60 minutes Chill to 62 degrees and pitch WLP300 yeast from small starter (depending on age of the yeast). NO OXYGEN, just shaking. Free rise to 68 after high krausen. Bottle at 2 weeks and target 2.5 volumes (not sure my bottles can handle 3.0). Suggestions/changes?