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Old 05-22-2010, 02:00 AM   #11
Apr 2010
Posts: 33
Liked 1 Times on 1 Posts

Originally Posted by 944play View Post
If you're using Weihenstephan yeast, you're likely to get a result similar to Vitus...

...which is a weizenbock.

Agreed, Vitus tastes alot like an Imperial hefe to me if there were such a thing. The great thing about weizenbocks is how they can span from the lighter to the more dark and rich.

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Old 06-01-2010, 04:18 PM   #12
Jun 2009
Michigan City & Shanghai
Posts: 204
Liked 9 Times on 3 Posts

I just wanted to let everyone know how this turned out. We basically pitched the recipe on a Hefe yeastcake from the Weihestaphan clone (which is near exact). I went climbing, and the temperature rose to 85 and I couldn't be around to regulate, meaning the brew was nearly 83-84' with the cooling I had setup. This was too hot and made BANNANAs everywhere. So I had 4oz Chinook hops, we dry-hopped it with them to cover up some bannana. The final beer was excellent. I highly reccomend it if you have a yeast cake and don't know what to do with it.
Check out my new company. Delicious 100% Beef Jerky, shipped to your door!

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Old 06-01-2010, 06:45 PM   #13
Sep 2009
san diego
Posts: 323
Liked 10 Times on 10 Posts

Sounds great.
Also, there are definitely pale weizenbocks. They aren't all dunkels, there are definitely helles versions.

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