Yeast type for wheat beer?

Blaine · 02-08-2006, 04:28 AM

I am about to make my first wheat beer! Then it dawned on me... What yeast do I use ???? lager, ale or is there a wheat specific yeast.

P.S. Im hoping to make a Hoegarrden copy. Any advice would be welcome.

**Dude** · 02-08-2006, 04:41 AM

Quote:

Originally Posted by Blaine

I am about to make my first wheat beer! Then it dawned on me... What yeast do I use ???? lager, ale or is there a wheat specific yeast.

P.S. Im hoping to make a Hoegarrden copy. Any advice would be welcome.

Wyeast 3944 is supposedly the actual Hoegaarden strain. White Labs equivalent is WLP400.

Mikey · 02-08-2006, 12:19 PM

Don't forget the orange peel and coriander- that's what gives H/G (or any Wit beer) it's special taste

Blaine · 02-09-2006, 02:34 AM

Quote:

Originally Posted by Mikey

Don't forget the orange peel and coriander- that's what gives H/G (or any Wit beer) it's special taste

Thanks for the tip. I assume you mean freshly zested orange peel but what do I do with the corriander. I mean do you chop it finely or mash it with a mortor and pestal. Do I need to steep it like grains and hops. I dont imagine I can add it whole to the fermenter.

Mikey · 02-09-2006, 04:15 AM

The orange peel is from curacao bitter oranges, the coriander is crushed and both are added similar to hops during the boil.

I've actually found that the combination of these spices and using a large portion of malted wheat in the mash makes a bigger difference in making a Hoegarden clone than the yeast does- in a pinch I've used good old dried Nottingham and couldn't tell the difference!

You might want to look up Wit beer recipes to get the quantities and timing just right. Here's one from a local brewer :

http://brewery.org/gambmug/recs/262.shtml

Spoonta · 02-14-2006, 10:18 PM

I have a extract recipes if you want

SkewedBrewing · 02-14-2006, 11:00 PM

I am about to make a Weissbier, trying to preserve the simplicity of the German Purity Act, but adding a lb of honey for fun and some more alcohol content. Should I try putting more than just 6 lbs of Wheat Malt Extract thats 65 wheat and 35% barley? I can't think of anything else, but what extract recipes do you have Spoonta?

Tony · 02-15-2006, 03:46 AM

I would say look at all of the wheat yeast profiles and try to determine your individual taste and determine which one you are looking to taste. American Wheats are clean tasting, german wheats have clove/banana tastes etc... check out White Labs and WYeast's websites and see which profile you want to make.

SkewedBrewing · 02-15-2006, 05:18 PM

Ya, it all comes down to whether you want to use dry yeast or liquid yeast. In terms of dry yeast there aren't very many strains available for wheat yeast. In terms of liquid, though, there is plenty of variety. I would suggest using a liquid yeast, even though it costs more, and, as suggested earlier, the White Labs P400 is pretty close as well as a bavarian yeast.

dave-m · 02-15-2006, 05:32 PM

I have your exact beer in my secondary right now. My recipe follows:

4gal boil volume/5gal final in primary

2lbs wheat DME
4lbs coopers wheat/barley blended (60/40) LME
1oz tettnanger (60 min)
1oz Saaz (5 min)
1oz bitter orange peel (5min)
1oz crushed coriander (5min)
Whitelabs belgian wit liquid yeast

When I transferred to secondary I tasted it and it was really close to the Hoegaarden flavor. I can't wait for this one to condition. It's going to be tasty.