I recently brewed a hef, which has retained a bit of an.. aroma. Let's start with the recipe/process, though:
50% malted white wheat
Mashed 152 for 60 minutes
8 IBU's of hallertau
Boiled for 90 minutes, from 7.5 down to 5.25 gallons. Used municipal water (good) treated with campden for chlor(am)ine. pH was fine during mashing, so I didn't add gypsum or anything.
Cooled with a therminator, recently boiled with UBC.
Aerated 30 minutes with an aquarium pump and 2 micron stone.
800mL stir plate starter of 3638 Bavarian Wheat.
I followed Jamil's advice from Brewing Classic Styles and fermented at 62F. I kept it at 62F for 7 days by keeping the carboy in a plastic tub with occasional ice. Took it out of the tub and left it at room temperature 72F for 10 days to condition. I hadn't noticed a change in flavor doing the last 5 days, so I went ahead and kegged it and hoped the cold would mute it enough.
It tastes.. maybe a bit buttery, but not quite like diacetyl references I've tasted before. It has more of a stale urinal flavor. I've gotten this before (strongly) in a Triple with 1214 that quickly rose from a 62F to 85F from its own fermentation power. I also experienced it before in a Gose made with 1007 at 68. Both of these other beers both had both pils and wheat, but had long hard 90 minute boils, and used mrmalty-sized starters. I thought it may have been coriander related until this hef. I used a brand new carboy to ferment this, so I don't think it's a contamination issue. Is anyone familiar with the urinal aroma? Is it a mix of diacetyl and DMS maybe? Is it just supposed to taste like this and I've forgotten? Does 3638 not handle the cold very well? I feel like I was pretty good about technique
I do get a lot of clove from this, but zero banana. The pouch for the 3638 didn't have much banana in it anyway - it had more of a hawaiian punch thing happening. I'd really have preferred to use 3068 Weihenstephan, but the LHBS seems to sell out of it earlier that day every time I decide to brew a weizen.