Belgian Golden Yeast for a Dunkelweizen?

Hey All,

I have used White Labs Belgian Golden Ale Yeast (WLP570) a handful of times in the past for Belgian Pale Ales. The flavor and aroma profile was amazing. I like Hefeweizens, and Dunkelweizens, but have heard people complain about weak flavor and aroma profiles after the Hefeweizen yeast has run its course.

I am thinking of using the Belgian Golden Ale Yeast for a Dunkel. Wondering if anyone has any experience with using WLP570 in a Dunkel? I figured it's a guarantee for big clove notes.

Any opinions?

I just bottled a dunkel that i used wlp300 with. I made an oopsie and pitched the yeast at 80*F and expected it to be heavy in banana/clove flavors, but was surprised at how balanced it was. I would think that the 300 or 3068 would be good for your dunkel

Yeah you could use a Belgian strain but it won't have the same balance of flavor you typically find in a weizen.

By not the same balance, are you saying more flavor? That's the one thing that I've always been impressed with this Belgian Golden Ale yeast - it strikes me like a weizen on steroids, and I sort of like that.

I figure Dunkels are slightly bigger anyway - looks like the typical ABV is 5.3. Maybe I'll edge on the higher scale of the of the IBUs to go along with the ramped up flavor and aroma. I want this thing to be all Dunkel and then some. What do you think?

Just a different flavor. Not saying you won't like it but it won't taste like other dunkelweizens.