belgium witbier vs german ale yeast?

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fluteguy53

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Hey all,

I want to brew up a batch of Carmel Cream Ale this weekend and the recipe I have calls for a German Ale yeast, but all I have left currently is a Belgium Witbier Yeast. I have to order all of my supplies from the internet so I wonder what effect this different yeast might have on the brew. I know I should have prepared better, but just had the hankering.

In Beer We Trust!

Cheers
 
fluteguy53 said:
Hey all,

I want to brew up a batch of Carmel Cream Ale this weekend and the recipe I have calls for a German Ale yeast, but all I have left currently is a Belgium Witbier Yeast. I have to order all of my supplies from the internet so I wonder what effect this different yeast might have on the brew. I know I should have prepared better, but just had the hankering.

In Beer We Trust!

Cheers
Click to expand...

I've often pondered that same yeast selection. Let me know how it turns out. I bet it'll be great.
 
Thanks Cheesefood, it seemed to me to be a decent variation on your fine recipe...I will let you know
 
I did a Wit Bier using hefeweizen yeast last weekend. So far, so good. We'll bottle in about 4 or 5 days, a taste at that time. I'm gonna keep track of this thread, I'm curious also.
 
A Wit yeast will give you alot of fruity yeast character similar to a Belgian trappist or abbey ale. I had some that I used to make a Dubble like recipe and it was very close in flavor to the Dubble I made with Trappist yeast.
This is not a clean flavored yeast and you Cream Ale will taste more like a Duvel than a Genny.
Craig
 
Our Wit turned out nicely. I'm not sure how true to style it is, as the only beer we've had purporting to be a Wit is Sweetwater's Hummer. Ours has a delicate but full mouth feel, with all the citrus and coriander notes there, but subdued. The honey is a nice touch. Dry finish. We're keeping this one to ourselves.
 

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