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Old 08-03-2011, 03:00 PM   #1
elproducto
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Default JP -Weizen Bam clone?

Just saw a youtube video interview with Ron J. about Weizen Bam. He basically gives the recipe.

50% Wheat
50% Pilsner

"touch of hops"

Fermented in Oak with Wild Yeast.


I know it's not much to go by, but I did some googling and it sounds like he does use a hefe yeast.

I was thinking:

Hops- Something noble - Saaz, Hallertau, Crystal?
Pitching 3068 to start, and then a few days in pitching JP dregs, oak chips in secondary.

I haven't actually had the beer (can't get it here in Canada), but this sounds like a great beer!



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Old 08-03-2011, 08:54 PM   #2
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What do you think about the phenolic/clove flavor + sour?



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Old 08-03-2011, 09:23 PM   #3
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Dunno, but they even use that as a selling point.
http://www.jollypumpkin.com/artisanales/weizenbambiere.htm

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Old 03-22-2012, 07:44 PM   #4
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Had anyone tried this?

I am brewing a Hefe tomorrow (50:50 or 60:40 wheat : pilsner, 13 ibus from hallertau, and wy3068 ). I also have some weizen BAM in my fridge. I plan to up the recipe by a gallon, then ferment the extra gallon with the dregs from the JP. I am trying to decide if I want to ferment the 1g with 3068 first or just use the dregs. Any recommendations?

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Old 03-22-2012, 09:26 PM   #5
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i don't know that i really taste a hefeweizen in weizen bam. i know what the jp site says- but i don't know. i have added weizen bam dregs to my lambics, because i think it's an awesome beer. I have made big starters with multiple bottles and stepped up, and thought what i decanted tasted pretty pleasant- so you might be able to get away with only the dregs. I think if i was to pitch a primary for a one gallon batch, i might use a cleaner yeast strain. Keep us posted, whatever you do!

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Old 03-22-2012, 09:44 PM   #6
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Ok. I think I will just use the dregs. Worst scenario is I waste about $3 worth of wort and still consumed a bottle of JP.

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Old 03-22-2012, 11:38 PM   #7
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Brett will play with the esters to transform them into different flavors. Brett tends to produce phenols so brett might cover up the phenols from the sacc. So there might be a weizen strain in there but it's getting re-employed by brett to make different flavors.

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Old 03-23-2012, 12:41 AM   #8
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you may be right RAM, i am actually drinking one now- checked the batch and bottle date and this bottle is a little younger than what i usually get- it might be because we are talking about it- but i am smelling a little wiezen- more so than tasting it- but you are correct that brett can mask many of the flavors typically produced by a strain.

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Old 03-23-2012, 01:46 AM   #9
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Quote:
Originally Posted by ReverseApacheMaster View Post
Brett will play with the esters to transform them into different flavors. Brett tends to produce phenols so brett might cover up the phenols from the sacc. So there might be a weizen strain in there but it's getting re-employed by brett to make different flavors.
So do you think I should ferment with 3068 first, or just go with the dregs?
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Old 03-23-2012, 03:21 AM   #10
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Me personally I am not a big fan of just going with dregs, unless they have been stepped up in a starter, even for 1 gal this is a huge under-pitch. So I'd go with a dash of the 3068 and dregs at the same time.



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