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Old 12-01-2011, 05:53 PM   #1
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Default Yeast recommendation for hefeweizen

Any recommendations for a hefe yeast? I'm looking for strong banana and cloves. My tougue tends to prefer restrained use of hopps, so I want a hefe yeast that will be rthe star of the show. My LHBW tenbds to stock wye labs and white labs yeast strains for liquid.

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Old 12-01-2011, 06:14 PM   #2
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I just brewed a pot of hefeweizen using a liquid yeast that the LHBS recommended. I am pretty sure it was the White Labs Hefeweizen but I would need to check tonight. The clerk at the store specifically mentioned the bananas and clove flavors that you are looking for. I will PM my phone number so you can text me later. I don't have internet at home right now.

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Old 12-01-2011, 06:34 PM   #3
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Wyeast 3068 Weihenstephan will give you the boom boom pow your tongue is looking for. As well as a very good reason to use a blow off. You have been warned.

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Old 12-01-2011, 06:47 PM   #4
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Quote:
Originally Posted by Tinga View Post
Wyeast 3068 Weihenstephan will give you the boom boom pow your tongue is looking for. As well as a very good reason to use a blow off. You have been warned.
Fermenting at the higher end of this strain's spectrum (low 70s) should give you what you want. A blow if is an important item for this fermentation. I always do my 5 gal batches with this yeast in an 8 gal bucket and seems to crest just below the lid but I also ferment much lower for a cleaner profile.

Do you have a recipe? I think simple is really the way to go with these beers.

Good Luck!
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Old 12-01-2011, 06:49 PM   #5
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Quote:
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Do you have a recipe? I think simple is really the way to go with these beers.
Good Luck!
5 lbs pilsner
5 lbs wheat

.75 oz hallertau at 60
.25 oz hallertau whenever you want

maybe a bit too simple but that is pretty much it.
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Old 12-01-2011, 06:51 PM   #6
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^^^ Thats it man I go 5.5 of each grain and 15ish IBUs Hallertau

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Old 12-01-2011, 06:55 PM   #7
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Quote:
Originally Posted by Tinga View Post
5 lbs pilsner
5 lbs wheat

.75 oz hallertau at 60
.25 oz hallertau whenever you want

maybe a bit too simple but that is pretty much it.
I'm an extract brewer, picked up a "simple" extract recipie from the top of the Hefe recipie board. Will compare your hops profile and adjust from there. Thanks.
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Old 12-01-2011, 06:55 PM   #8
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Wyeast 3068 is the yeast you want. Ferment it in the 68-70 degree range and do a slight underpitch. This will get you lots of esters in the flavor profile. Tinga posted a good simple recipe. I would suggest pulling 1lb of pilsner out and replacing it with 1 lb of Munich. This will give you more of a traditional German flavor as the Munich will help create a bit of the flavor you would get with a decoction mash.

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Old 12-02-2011, 04:05 PM   #9
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OK, here's what I've decided to start with:

5 LB wheat DME
1 LB munich 60 min @ 165
.75 oz hallertau @60 min
.25 oz hallertau @15 min
Wyeast 3060 @68F

If i like, might try again replacing Hallertau with Tennag for comparison purposes. Another question: If my tongue likes malt flavor, should I lean toward the low to medium attenuation yeast strains?

[hey, this krap's beginning to make sense!!!]

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