Action Jack
Active Member
This past summer I brewed my first homebrew which was a Widmer style Hefeweizen. I learned alot during this first brew session. Now that I have some more time, I am gonna brew up another batch this weekend. The recipe I used was as follows:
4 1/2 lb Briess Wheat/Barley (65% what) malt extract
2 1/2 lb Briess Gold (light) Malt Extract
1/2 lb Munich 10L barley
1/2 lb Briess Crystal 20L barley
1 oz tettnanger hops
I was given 3 choices for yeast which were wyeast #2565 Kolsch, Wyeast #3068 Wheinstephen Weizen, or Nottingham dry (2).
I ended up going with Wyeast #3068 Wheinstephen Weizen. I was told this would give the beer a slight banana flavor which it did. My question is what characteristics would the other two yeast choices give to this recipe? Also would one of the other two choices be more true to a Hefeweizen. My intent is to brew this same recipe but with one of the other yeast choices so I can compare it to my first batch. I will probably end up trying all three yeast versions eventually. Thanks in advance for your help.
4 1/2 lb Briess Wheat/Barley (65% what) malt extract
2 1/2 lb Briess Gold (light) Malt Extract
1/2 lb Munich 10L barley
1/2 lb Briess Crystal 20L barley
1 oz tettnanger hops
I was given 3 choices for yeast which were wyeast #2565 Kolsch, Wyeast #3068 Wheinstephen Weizen, or Nottingham dry (2).
I ended up going with Wyeast #3068 Wheinstephen Weizen. I was told this would give the beer a slight banana flavor which it did. My question is what characteristics would the other two yeast choices give to this recipe? Also would one of the other two choices be more true to a Hefeweizen. My intent is to brew this same recipe but with one of the other yeast choices so I can compare it to my first batch. I will probably end up trying all three yeast versions eventually. Thanks in advance for your help.