Weihenstephaner Hefe Weissbier Clone???

mroberts1204 · 06-17-2009, 07:43 AM

I just had this beer and it is the first hef that I REALLY like. Does anybody have an AG clone recipe of this? If not...I want to make something like it that has that banana flavor!

**Whiskey** · 06-17-2009, 11:54 AM

50% German Wheat malt
50% German Pilsner Malt

1/2 oz Hallertau @ 60m
1/2 oz Hallertau @ 10m

Wyeast 3068 Weinhenstephan yeast.

Ferment at the upper end of the temp range (68-70) to really make the banana flavours pop.

**passedpawn** · 06-17-2009, 03:48 PM

+1 on the 3068. Don't compromise here if you like the banana.

The warmer the ferment, the more banana and bubble gum. I have made several batches at 75F. After a while, though, the banana becomes cloying and you might want to go back to cooler ferment to tone it down a bit.

I would add 6 oz of rice hulls to avoid a stuck sparge, unless you really trust your setup.

mroberts1204 · 06-17-2009, 05:58 PM

I've always used White Labs...is the Wyeast really the only way to go here???

mroberts1204 · 06-17-2009, 07:35 PM

I looked on the Wyeast website and that yeast sounds perfect...

I also looked into the traditional bavarian weissbier style and decided to up the wheat to about 60% of the grain bill. Is this gonna be a problem? Should I definitely use some rice hulls now?

Rhoobarb · 06-17-2009, 07:42 PM

Quote:

Originally Posted by mroberts1204

I've always used White Labs...is the Wyeast really the only way to go here???...

WLP300 Hefeweizen Ale Yeast is the same thing.

You can go up to 70% of you want. By German law, at least 50% of the grist of a Weizen/Weissbier must be wheat malt.

mroberts1204 · 06-17-2009, 10:00 PM

Thanks Rhoobarb. I like to use White Labs cuz its good stuff and they are a San Diego based company...gotta represent!! So how does this look?

6.5# German Wheat Malt (61.90%)
3.5# German Pils (33.33%)
.5# Rice Hulls (4.76%)
.5 oz. Hallertauer (60 min)
.5 oz. Hallertauer (10 min)
White Labs #300

Mash at 153F for 60 min.
Ferment at 72F

**Poobah58** · 06-17-2009, 10:36 PM

If you ferment at 72F you will be rather heavy on the banana!

mroberts1204 · 06-17-2009, 10:41 PM

Quote:

Originally Posted by Poobah58

If you ferment at 72F you will be rather heavy on the banana!

So you think a little cooler than 72F? I really do want some banana but not to the point of being overpowering. How about 68-70F?

jchadscud · 06-17-2009, 10:58 PM

Has anyone used the Wyeast 3638 (WLP 351) instead of the Wyeast 3068 (WLP 300) with this same recipe? I've been trying for a Julius Echter clone and my next step is to try the WLP 351. I recently tried the Weihenstephan and it tasted a lot like Julius Echter, but the bottle said Bavarian Weizen on it.