Franzenscaner Heifenweizen Clone recipe Question!!!!!! - Home Brew Forums
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Old 03-04-2011, 07:19 PM   #1
andoniu83
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Feb 2011
Orland Park, IL
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Hey all:

Brewed a clone hefenweizen kit last month, bottled, and waited two weeks for carbonation to take effect at 72 degrees.

Everything turned out great in regards to color, clarity, and carbonation. Only thing is that I am not getting any banana or clove flavor that I expected.

I have not began to cold condition it yet...but my question is what do you think could be the problem? Why no banana or clove flavor? I followed the recipe to a "T"....

Any advice would be great!!!!!

 
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Old 03-04-2011, 07:20 PM   #2
cfonnes
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Jun 2010
Utah
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What yeast did you use?

At what temp did you ferment?

 
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Old 03-04-2011, 07:44 PM   #3
munche
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Mar 2010
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The banana and clove flavors are going to come from the German-style hefe yeast, and the higher your fermentation temperatures the more will come out.

I am fermenting a hefe right now ~70* and I am smelling a TON of banana (hopefully not too much in the finished product)

If you used a different yeast, or fermented particularly cold you won't get those flavors.
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Old 03-04-2011, 09:05 PM   #4
andoniu83
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Feb 2011
Orland Park, IL
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fermented at 72 degrees, no aging in a secondary, went 10 days in primary, then bottled, you think that could be the issue? Would cold conditioning bring out the flavors?

Thanks

 
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Old 03-04-2011, 09:08 PM   #5
munche
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What yeast did you use? Those flavors are going to be created by the yeast during the fermentation process, so if they're not there now, they're probably not going to come out. If it was an American Hefe yeast you likely won't get a lot of those characteristics.
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Old 03-04-2011, 09:21 PM   #6
Rev2010
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LOL, everyone always butchers the name Franziskaner. My father-in-law calls it Frankensheiner

We definitely need to know what yeast you used. My hefe's with Wyeast 3068 fermented about 68 degrees had a nice banana taste and aroma, but balanced, not overdone. As mentioned you can increase the banana type esters by fermenting warmer, so towards the upper end of the yeast specified temp (up to 75F I believe) you'll get a lot more banana. But it's all about the yeast and temps.


Rev.

 
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Old 03-04-2011, 10:17 PM   #7
doctorRobert
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Apr 2010
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Everyone talks about fermentation temp, but what I find to be even more important is pitching temperature.

What temp did you pitch at?

For example - I get more banana pitching at 60 and then letting it heat up to 68, then I do if pitched and fermented at 72.
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Old 03-04-2011, 11:05 PM   #8
andoniu83
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Feb 2011
Orland Park, IL
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It was Munich German Wheat Dry Yeast....like I said fermentation was at 72 degrees.

Should I have gone with a liquid yeast instead? Aged the beer in a secondary? If I am not getting the banana and clove taste and it's already bottled, can I store the bottles in warmer temps. and hopefully get the flavor to come out?

 
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Old 03-04-2011, 11:09 PM   #9
Rev2010
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No, it happens during fermentation not after. So you can't later get those flavors. Try Wyeast 3068 next time and you'll be pretty guaranteed to get that flavor.


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Old 03-04-2011, 11:26 PM   #10
andoniu83
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Feb 2011
Orland Park, IL
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any recommendations on a good hefe kit?

 
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