Grinder12000

Recipes 

Forgive me if I don't have a clue what I'm doing with this recipe.

I'm not a huge fan of Wheat brews - however I have come to LOVE Sierra Nevada Kellerweis Hefeweizen.

So havign never brewed a wheat beer I picked up a kit of AHS Bavarian Hefeweizen and am wondering if there is anyway I can tweak this brew to be more Kellerweis Hefeweizen-ish.

I'm using a Dry Yeast - Munich German Wheat but can change if needed.

Anyone have an opinion?

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Grinders Island Brewery - Pipeline (Batch #)

Primary #1 Hair of the Arm West Coast Blaster - don't ask(89)
Next up - Award winning Dbl Chocolate Stout Batch #4 (90) On deck - Zythos Pale Ale(91) and then Weizenbock(92)

flyangler18

Recipes 

I've never had the Kellerweis Hefeweizen but I've never been all that thrilled with the results from WB-06.

The classic yeast profile of Hefeweizen is balanced between banana esters and clove phenols; some are more heavy on the banana (isoamyl acetate) and some more clovey. Temperature is the biggest influencing factor - warmer for banana and cooler for clove.

WY3068/WLP300 is the famed Wiehenstephan strain - and it's simply delicious.

Grinder12000

Recipes 

Wiehenstephan it is - I went the cheap rout on yeast since I was buying an unknown and did not know if there was any big difference.

I see . . .

Get the blow off ready!!!

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Grinders Island Brewery - Pipeline (Batch #)

Primary #1 Hair of the Arm West Coast Blaster - don't ask(89)
Next up - Award winning Dbl Chocolate Stout Batch #4 (90) On deck - Zythos Pale Ale(91) and then Weizenbock(92)

SpanishCastleAle

Recipes 

At low temps it'll stay well below that. My last two Weizens were fermented around 64 F and neither blew off.

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Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

Grinder12000

Recipes 

I think my ambient temp in the basement is 66ish at the moment and I can alsy cool a carboy 5 degrees.

The question is what temp will give me the perfect bland of flavors.

Warmer = banana?
Cooler = coves?

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Grinders Island Brewery - Pipeline (Batch #)

Primary #1 Hair of the Arm West Coast Blaster - don't ask(89)
Next up - Award winning Dbl Chocolate Stout Batch #4 (90) On deck - Zythos Pale Ale(91) and then Weizenbock(92)

DeathBrewer

Recipes 

Low 60s is ideal. It won't give you overpowering esters and you'll still get all the banana you need. Clove, too. There really is no "clove at lower, banana at higher"...it's more that the flavors will be more subdued and clean at lower temps. I still get PLENTY of banana when I ferment my weizens at ~62°F.

Kellerweis is not bad at all (and I'm not a fan of SN) and definitely fits in the style of a German Hefeweizen. I don't know what you could do to the kit to make it more like kellerweis, except to ensure the ingredients are close to what they have listed here:

http://www.sierranevada.com/beers/kellerweis.html

In any case, you can't go wrong with a German Hefeweizen.

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Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

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thataintchicken

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I've been fermenting in the mid-60's for my hefeweizen, using WLP300 in my most recent batches. As far as hops go, I have been using Mt. Hood and Sterling. Good Luck!

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Grinder12000

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This calls for 3/4 Hallertau 60min and 1/4 at 5 min

Germain Pilsner, Carapils and Red Wheat with Wheat Extract.

I think the yeast will take care of the extra flavors - I Was unaware it had that much of an impact.

I can always open ferment - screw all the fruit flies - they will add flavor! LOL

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Grinders Island Brewery - Pipeline (Batch #)

Primary #1 Hair of the Arm West Coast Blaster - don't ask(89)
Next up - Award winning Dbl Chocolate Stout Batch #4 (90) On deck - Zythos Pale Ale(91) and then Weizenbock(92)

DeathBrewer

Recipes 

Open fermentation isn't going to change your beer on this scale. They do open fermentation in big sanitized clean rooms...it's not like wild yeast is introduced or anything.

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Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...

Grinder12000

Recipes 

True - it is fermented in very shallow trays basically. It would be like me fermenting a brew in a 5 gallon cookie sheet!

BTW - I tried for the 1st time Dancing Man Wheat by New Glarus - WOW! What an outstanding brew. And it kicked me in the ass!

__________________
Grinders Island Brewery - Pipeline (Batch #)

Primary #1 Hair of the Arm West Coast Blaster - don't ask(89)
Next up - Award winning Dbl Chocolate Stout Batch #4 (90) On deck - Zythos Pale Ale(91) and then Weizenbock(92)