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Home Brew Forums > Home Brewing Beer > Extract Brewing > Hefeweizen Recipe
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Old 07-09-2012, 12:43 PM   #11
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wyeast's website for that yeast says overpitching will result in near complete loss of banana esters. the cheat sheet the wyeast rep gave out says one smack pack for beers up to ~1.060. pitching 2 packs will mean almost no banana.

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Old 07-09-2012, 01:06 PM   #12
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My .02, if looking for a banana note 3068 should actually be under pitched and fermented at about 68F so you can actually get away with 1 pack as long as it's fresh and yes, definietly use a blow off tube, 3068 is a huge top cropper that will fill an air lock repeatedly during active fermentation and potentially blow the lid!

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Old 07-09-2012, 07:07 PM   #13
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As for the DME, Northern Brewer has Breiss Wheat DME with a 65/35 ratio.

I will be definitely using a blowoff tube. And if it means I can save the 6 bucks and only pitch one pack to get some banana esters going, even better. How about throwing some yeast nutrient in there? Would that counteract the desired stressed-yeast-ester effect? Just don't want to end up stalling out at the dreaded 1.020 mark.

I wasn't really planning on adding the irish moss- hence the question marks. I like my hefeweizen nice and hazy. But I've seen others who add it to their hefes and was curious whether there was any benefit. I'll save the tsp for my next batch.

Thanks for all the responses. Looking forward to seeing how it turns out.

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Old 07-09-2012, 07:33 PM   #14
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I use moss in mine. I get haze from low-flocculating yeast instead of unprecipitated cold break.

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Old 07-09-2012, 08:00 PM   #15
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I used Whirfloc in mine and I let my hefe ferment two weeks in primary, two weeks in secondary and it the clearest hefe I had ever seen. I loved it. Slight banana/citrus aroma and a clove taste on the back end.

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Old 07-11-2012, 11:54 PM   #16
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I hope you don't mind if follow you on this one. A late summer hefe sounds good.

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Old 07-12-2012, 08:50 PM   #17
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Interesting point - since you brought up MrMalty. Jamil recommends fermenting at 62°F for well balanced esters and phenols (from his book brewing 80 classic styles).

Now, I've not done that myself; I usually do the 68-70°F for the esters. Just thought I'd throw it out there.

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Old 07-12-2012, 09:08 PM   #18
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I'll throw this out there...

I've had fantastic results slowly ramping my hefe temp.

Day 1: 64°
Day 2: 65°
Day 3: 66°
etc...

I realize most flavor happens day 1, but somehow I think I'm getting the best of both worlds (phenols cold, esters warm).

I don't know, it tastes good and sounds impressive to my friends.

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Old 07-13-2012, 01:24 AM   #19
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Quote:
Originally Posted by TyTanium
I'll throw this out there...

I've had fantastic results slowly ramping my hefe temp.

Day 1: 64°
Day 2: 65°
Day 3: 66°
etc...

I realize most flavor happens day 1, but somehow I think I'm getting the best of both worlds (phenols cold, esters warm).

I don't know, it tastes good and sounds impressive to my friends.
I do the same with great results as well although I start at 62 and ramp up slowly over the first week and finish at 66 as well. I like the clove and really don't care for anything more than a subtle hint of banana.
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Old 09-16-2012, 10:13 PM   #20
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This Hefe is in the fermentation chamber at 64/65°. Making it was pretty easy. I did do the late addition, more because I have conditioned myself to do it now. We will see if it makes a difference.

Not too happy with the Wyeast Wheat yeasts. Was going to brew last weekend and smacked the pack on Thursday. Nothing was happening 24 hours later. OK, no problem, I was going to make a starter anyway and I could brew on Sunday. And, again no activity 24 hours after making the starter. This happened about 6 weeks ago when I was using the Wyeast Wheat 1010 for a Honey Klosch. Nothing with the smack and no activity in the starter. Northern Brewer did replace both at no charge and indicated that they have been having a number of problems and replacements with that spring batch from Wyeast.

Will update this thread when I have significant news with this batch.

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