Prognosis on my WeissBier

SkewedBrewing · 03-29-2006, 10:13 PM

I popped open my HefeWeisse last night after conditioning for two weeks and was a little disappointed. I was expecting more of the clove and banana flavors that I love from other Wheats but they weren't really to be found in mine... I used an Ale yeast instead of Wyeast Bavarian so that might be it. It was also really, really dark, which will settle out after it sits in the bottle longer.

Has anybody had a similar experience with their wheats? My recipe was really simple, just 6.8 lbs of Wheat and Bavarian Wheat extracts (liquid), Hallertauer (1.5 oz total) and some Ale yeast.

Any suggestions for next time a try to recreate HefeWeissen?

Kevin K · 03-29-2006, 10:15 PM

From the reading I've done, I'd say it's your yeast.

Darth Konvel · 03-29-2006, 10:15 PM

I honestly can't say I've brewed a weiss (not really my style), but it's my understand that the flavors characteristic for the style are highly dependent on the yeast used and the temps that it ferments at.

**Walker** · 03-29-2006, 10:22 PM

yup.. the yeast is VERY important in a hefeweizen (hefe = "yeast", after all).

You can SIMULATE some of those flavors by using an ale yeast at a higher-than-suggested temp, but I don't think that would necesdsarily be a good idea. (I had a batch of IPA that fermented @75°F and had lots of HW characteristics.)

-walker

**timdsmith72** · 03-29-2006, 10:45 PM

As I understand it, the yeast is the only thing that gives a hefe that nice fruity banana flavor...So without using hefe weissen yeast, you just have a wheat beer.

Mikey · 03-29-2006, 10:53 PM

Quote:

Originally Posted by SkewedAle

. I used an Ale yeast instead of Wyeast Bavarian so that might be it.

That's 100% of the reason right there.

calman · 03-29-2006, 11:03 PM

I used hefe weissen yeast for my wheat and it smell banana just as expected. The only unexpected is the color, it looks like organge juice even it's almost three week old. Yours is dark?

homebrewer_99 · 03-29-2006, 11:19 PM

If you want a true to style Hefe Weizen then you have to use a Hefe Weizen/Bavarian Weizen yeast.

Anything else is NOT a German-style HW.

For the banana flavor you need to ferment at or above 70F. That does not mean you can't get similar flavor at lower temps, but it does depend on the yeast. Read the yeasts profile to determine if what it does is what you want in the final product.

As for the color getting lighter? I've never heard (of it) or experienced that before.

SkewedBrewing · 03-30-2006, 01:30 AM

My Wheat (as it is apparently not a true HefeWeiss sadly) is very dark, like an amber or SNPA. I definitely don't have an Orange juice like hue.

As for the Bavarian Yeast, I was going to use it but being a poor college student I didn't want to spring for the 5.50 Yeast when I had packets of 1.00 ale yeast.

El Pistolero · 03-30-2006, 02:04 AM

I wouldn't be too awful sad about it...an American Wheat can be one helluva good beer. Boulevard Wheat from KC is awesome. As for the color...don't sweat that either. I think it's impossible to get a really light colored beer with extract and partial boils.