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Old 08-25-2011, 05:49 PM   #1
kcross13
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What would Bavarian Wheat 2 used from yeast cake do to a pale ale?

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Old 08-25-2011, 05:53 PM   #2
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Originally Posted by kcross13
What would Bavarian Wheat 2 used from yeast cake do to a pale ale?
German wheat yeasts tend to give clove and banana flavors typical of hefeweisen and dunkelweisen.
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Old 08-25-2011, 05:55 PM   #3
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So if I dont mind the banana and clove flavor it still will be able to be used in none wheat beers?

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Old 08-25-2011, 06:00 PM   #4
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That will make a very estery pale ale, most of the classic hefe flavors comes from the yeast. The wheat is responsible for the protein haze (that is 50% of the cloudyness) good head retention and a smooth body of a wheat beer the rest of those hefe flavors, banana, cloves and bubblegum comes from the yeast.

So if you are after some fruity flavors in your Pale Ale then it will work but most people are going for a neutral yeast to let malt or hop flavors dominate their beer. It won't be a bad beer but it would cease to be a pale ale. It would be a hefeale or some such thing.

I'm guessing your looking for something to do with a hefe cake, you could try a dunkelwiezen for a different beer using the same yeast.

Clem

Clem

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Old 08-25-2011, 06:01 PM   #5
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I just did a "dampfbier" (sort of a steam beer fermented using hefe yeast) that I racked to secondary yesterday. Definitely "different"! Banana/clove flavors in a pale ale is quite unusual. But I DO like it.

M_C

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