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Old 02-26-2009, 12:42 PM   #11
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Originally Posted by McKBrew View Post
Wyeast German Ale (1007) yeast is pretty neutral and works well in wheat beers too.
Any thought on Wyeast 3333 German Wheat? Would it produce a wheat beer closer to American / Widmer character if used with the OP’s grain bill? Lower temperatures help? (I have a slurry of this that I’d like to use, but not end up with the usual Hefeweizen.)

Wyeast’s description does not mention the banana/clove fruit esters that 3068 produces:
Quote:
YEAST STRAIN: 3333 | German Wheat™
Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate.
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Old 02-26-2009, 03:20 PM   #12
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Any thought on Wyeast 3333 German Wheat? Would it produce a wheat beer closer to American / Widmer character if used with the OP’s grain bill? Lower temperatures help? (I have a slurry of this that I’d like to use, but not end up with the usual Hefeweizen.)

Wyeast’s description does not mention the banana/clove fruit esters that 3068 produces:
I've never used that yeast. The description makes me think it might be on the dry side.
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Old 02-26-2009, 04:55 PM   #13
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Using a clean, neutral ale yeast, rather than a spicy, banana & clove German wheat beer yeast is what makes it an "American Wheat."
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I've never used that yeast (Wyeast 3333.) The description makes me think it might be on the dry side.
I don’t think that the dryness would be a problem as long as the banana/clove isn’t present.


What changes can be expected from using an American 2-row instead of the Pilsner I’ve used for Weizenbier in the past? Will the Wheat and Munich dominate any contribution that this change in base grain will make?
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Old 02-26-2009, 05:38 PM   #14
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I don’t think that the dryness would be a problem as long as the banana/clove isn’t present.

What changes can be expected from using an American 2-row instead of the Pilsner I’ve used for Weizenbier in the past? Will the Wheat and Munich dominate any contribution that this change in base grain will make?
I'd think the changes are fairly subtle, using the 2-row and munich gives it a touch more maltiness than using pilsner malt, and will be about 0.5 SRM darker.

It gives the american wheat a bit more complexity, which is good since you aren't getting any of the complex banana-clove flavors from a typical weissbier.

I also like subbing pale ale malt in place of pilsner malt in general for most brews so I don't have to boil for 90 min because of DMS. I'll only use pilsner malt as a base malt if I feel like using it is necessary.
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Old 02-26-2009, 05:53 PM   #15
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Well, you sold me. Just changed the German Wheat I’d planned on brewing this weekend to an American Wheat. One last question. In your description below the recipe you said, “Hints of coriander”, but there’s no coriander in the ingredients. Where is this coming from and how noticeable is it? I over did the coriander in a Wit a while ago and now don’t have the appreciation for the taste that I once did.

The final decision will be if I should go with 05 or use the Wyeast 3333 slurry.
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Old 02-26-2009, 06:22 PM   #16
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Well, you sold me. Just changed the German Wheat I’d planned on brewing this weekend to an American Wheat. One last question. In your description below the recipe you said, “Hints of coriander”, but there’s no coriander in the ingredients. Where is this coming from and how noticeable is it? I over did the coriander in a Wit a while ago and now don’t have the appreciation for the taste that I once did.

The final decision will be if I should go with 05 or use the Wyeast 3333 slurry.
the hint of coriander was very subtle, definitely not as noticeable as a witbier, maybe coming from the tettnang hops?
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Old 02-28-2009, 03:37 AM   #17
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I have put this on my list to brew. According to my schedule, I will be tapping the keg just about the time summer roles around. Thanks for the recipe.

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Old 02-28-2009, 01:50 PM   #18
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Well, you sold me. Just changed the German Wheat I’d planned on brewing this weekend to an American Wheat. One last question. In your description below the recipe you said, “Hints of coriander”, but there’s no coriander in the ingredients. Where is this coming from and how noticeable is it? I over did the coriander in a Wit a while ago and now don’t have the appreciation for the taste that I once did.

The final decision will be if I should go with 05 or use the Wyeast 3333 slurry.

Which yeast did you end up going with?
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Old 03-04-2009, 12:53 PM   #19
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Which yeast did you end up going with?
Didn't brew until last night. To keep from adding another recipe to this thread, here's a link.
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Old 03-10-2009, 10:57 PM   #20
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I have been working on a recipe very similar to this but using cascade hops. Also, I have been using the White labs American Hefe yeast (320). So far, I really like it. I am trying to get it dialed in before summer.

I have not thought about using Munich, but I like the idea. I may have to give it a shot.

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