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Old 08-31-2010, 02:03 AM   #1
Patirck
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Default Too many Hefeweizen yeasts to choose from?

I am getting ready to make a Pauliner Hefeweizen clone and am trying to decide what yeast to use. The choices seem to be:

Wyeast Weihenstephan Weizen (3068)
Wyeast Bavarian Wheat (3056)
Wyeast Bavarian Wheat (3638)
White Labs Bavarian Weizen (WLP351)
White Labs Hefeweizen Ale (WLP300)
White Labs Hefeweizen IV Ale (WLP380)

I am wondering if anyone can give any insight as to which is closest to Pauliner. I'm sure they will all work fine but I am trying to get as close to the real thing as possible.

TIA
Patrick

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Old 08-31-2010, 02:17 AM   #2
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I'd vote 3068, but I haven't tried every one on that list.

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Old 08-31-2010, 02:25 AM   #3
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I've only used 3068 - it was very good in a weizenbock but I'm not sure something else on the list is closer to Pauliner or not.

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Old 08-31-2010, 01:57 PM   #4
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You forgot Wyeast 3333 - German Wheat.

The best Pauliner I have had was on tap, and it had a slightly tart finish. 3333 is supposed to have a tart finish, so it might come closest.

Me, I use 3068 and sometimes, 3638.

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Old 08-31-2010, 08:45 PM   #5
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Off the top of my head there is also the WB-06 dry yeast for around $5. Some of the other dry might work too like Munich?

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Old 08-31-2010, 08:50 PM   #6
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I've tried 3068 and 3638. IIRC 3068 was a little more subtle in flavor. 3638 was big and bold. Incidentally, my wife loved the 3638 because she digs the banana flavors. But, I liked 3068 because it was a bit more balanced.

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Old 08-31-2010, 09:55 PM   #7
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WLP300 I used once, earlier this year. The Banana flavor/aroma is very strong, dare I say obnoxious. But it fermented like a champ, and the house smelled great for a few days. No starter, pitched directly. I hate Paulaner, so I can't really comment on that aspect.

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Old 08-31-2010, 11:52 PM   #8
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Quote:
Originally Posted by Patirck View Post
I am getting ready to make a Pauliner Hefeweizen clone and am trying to decide what yeast to use. The choices seem to be:

Wyeast Weihenstephan Weizen (3068)
Wyeast Bavarian Wheat (3056)
Wyeast Bavarian Wheat (3638)
White Labs Bavarian Weizen (WLP351)
White Labs Hefeweizen Ale (WLP300)
White Labs Hefeweizen IV Ale (WLP380)

I am wondering if anyone can give any insight as to which is closest to Pauliner. I'm sure they will all work fine but I am trying to get as close to the real thing as possible.

TIA
Patrick
Using the following page for reference you can see that some of the strains you mention are the same between the 2 different yeast manufacturers:

http://www.mrmalty.com/yeast.htm

WLP300 Hefeweizen Ale Yeast = 3068 Weihenstephan Weizen Yeast : Weihenstephan 68
WLP351 Bavarian Weizen Yeast = 3638 Bavarian Wheat Yeast : Weihenstephan 175
WLP380 Hefeweizen IV Ale Yeast = 3333 GermanWheat Yeast : Weihenstephan 66?

So that narrows is down to only a few choices. I've used WLP300 in the past and it had really heavy banana/clove esters.
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Old 09-01-2010, 12:14 AM   #9
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Thanks for the link - that is very intersting. I talked with another source that says 3056 is as similar to Pauliner as I'll get and 3333 is a close second. I've use 3068 before but it was for a different beer at a much higher gravity so I don't think it will compare very well.

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Old 09-01-2010, 01:29 PM   #10
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Quote:
Originally Posted by Fletch78 View Post
WLP300 I used once, earlier this year. The Banana flavor/aroma is very strong, dare I say obnoxious. But it fermented like a champ, and the house smelled great for a few days. No starter, pitched directly. I hate Paulaner, so I can't really comment on that aspect.
That's the same strain as Wy3068. If you want to cut the esters, ferment it cool, around 62*F.

If you ferment it warm, it goes WILD.
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