Hebby5
Well-Known Member
Hello all!
Its summer and the hefeweizen has been flowing through my homebrewery. My hefeweizen recipe has been as follows for a 5G batch:
5 lb American - White Wheat 47.6%
5 lb German - Pilsner 47.6%
0.5 lb Belgian - Caramel Pils 4.8%
1 oz Hallertau Mittelfruh - 60min
I made it twice and fermented both versions at 62F. One time each with the following:
~White Labs - Hefeweizen IV Ale Yeast WLP380
~Wyeast - German Wheat 3333
Loved the results and both were more clove, citrus notes, and low low banana. I want to bump the fermentation temp up a little more as I'd like a touch more banana. I'm thinking 65F for my next attempt.
I went to NHC Baltimore back in June and got some yeast samples from Lallemand and Fermentis:
~Lallemand Munich Classic Ale Yeast
~Lallemand Munich Wheat Beer Yeast
~Fermentis Safbrew WB-06
Each company's website for both say that these yeast strains are suited for hefeweizen recipes. I've heard positive results from WB-06.
I made a starter for my WL380 version but not for the Wyeast 3333. I think I liked the WLP380 a touch better out of the two and would probably make a starter for my next attempt regardless of which strain I pick.
Any thoughts on these 3 dry yeast strains? Blending 2? Thoughts?
It will be my next brew and will post results.
As always, I appreciate everyone's feedback.
Cheers!
Chris
Ps. Happy 4th of July!!
Its summer and the hefeweizen has been flowing through my homebrewery. My hefeweizen recipe has been as follows for a 5G batch:
5 lb American - White Wheat 47.6%
5 lb German - Pilsner 47.6%
0.5 lb Belgian - Caramel Pils 4.8%
1 oz Hallertau Mittelfruh - 60min
I made it twice and fermented both versions at 62F. One time each with the following:
~White Labs - Hefeweizen IV Ale Yeast WLP380
~Wyeast - German Wheat 3333
Loved the results and both were more clove, citrus notes, and low low banana. I want to bump the fermentation temp up a little more as I'd like a touch more banana. I'm thinking 65F for my next attempt.
I went to NHC Baltimore back in June and got some yeast samples from Lallemand and Fermentis:
~Lallemand Munich Classic Ale Yeast
~Lallemand Munich Wheat Beer Yeast
~Fermentis Safbrew WB-06
Each company's website for both say that these yeast strains are suited for hefeweizen recipes. I've heard positive results from WB-06.
I made a starter for my WL380 version but not for the Wyeast 3333. I think I liked the WLP380 a touch better out of the two and would probably make a starter for my next attempt regardless of which strain I pick.
Any thoughts on these 3 dry yeast strains? Blending 2? Thoughts?
It will be my next brew and will post results.
As always, I appreciate everyone's feedback.
Cheers!
Chris
Ps. Happy 4th of July!!