Home Brew Forums > Home Brewing Beer > General Techniques > 3068 in an IPA
Reply
 
Thread Tools
Old 10-25-2013, 01:47 PM   #1
jhoneycutt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 2,001
Liked 170 Times on 121 Posts
Likes Given: 2756

Default 3068 in an IPA

Has anyone tried using the weihenstephaner yeast in an IPA? Specifically a two hearted ale clone?


jhoneycutt is offline
 
Reply With Quote
Old 10-25-2013, 04:42 PM   #2
jhall4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Pleasanton, California
Posts: 151
Liked 13 Times on 12 Posts
Likes Given: 5

Default

In my experience it's too assertive, flavor-wise, to allow hop flavors to come through and ferments too vigorously to let aromas survive fermentation. I've never tried dry hopping after, though.


jhall4 is offline
 
Reply With Quote
Old 10-25-2013, 04:44 PM   #3
jhoneycutt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 2,001
Liked 170 Times on 121 Posts
Likes Given: 2756

Default

Well I already washed it down. Bottled a Bavarian hefewiezen just now and was curious if I could use it I
In one since I have several sacks of 2 row and a sack of c40 as well as a couple pounds of centennial hops just lieing around. Oh well. Ill just get some wyeast 1056 next time in town. Thanks though that does help
jhoneycutt is offline
 
Reply With Quote
Old 10-25-2013, 04:57 PM   #4
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,949
Liked 551 Times on 388 Posts
Likes Given: 418

Default

If you use a higher-kilned base malt like Munich, you don't get the clove phenolics (kilning destroys precursors). You'd still get bananas though.

It'd be interesting to have a 100% Munich + 3068 banana bread base mixed with Citra and some tropical NZ hops. Like a tropical fruit smoothie beer. If that sort of thing sounds good to you. Interesting thought for sure.
TyTanium is offline
jhoneycutt Likes This 
Reply With Quote
Old 10-25-2013, 05:02 PM   #5
jhoneycutt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 2,001
Liked 170 Times on 121 Posts
Likes Given: 2756

Default

I'm not one to think this is a manly drink or that is a girly drink. If you brew that and it's good send me one lol. Hell I went for a couple years on a mixed drink kick. That does sound good right now too a good tropical smoothie with a triple shot of rum mmmmmm.
jhoneycutt is offline
 
Reply With Quote
Old 10-25-2013, 05:41 PM   #6
jhall4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Pleasanton, California
Posts: 151
Liked 13 Times on 12 Posts
Likes Given: 5

Default

Quote:
Originally Posted by jhoneycutt View Post
Well I already washed it down. Bottled a Bavarian hefewiezen just now and was curious if I could use it I
In one since I have several sacks of 2 row and a sack of c40 as well as a couple pounds of centennial hops just lieing around. Oh well. Ill just get some wyeast 1056 next time in town. Thanks though that does help
If you wanted to get some hoppy flavors and aromas, I might try dry hopping. I've never done that myself, since my desire for a WeiPA waned after my initial failed experiments.

Quote:
Originally Posted by TyTanium View Post
If you use a higher-kilned base malt like Munich, you don't get the clove phenolics (kilning destroys precursors). You'd still get bananas though.
Interesting, I did not know that!
jhall4 is offline
 
Reply With Quote
Old 10-25-2013, 07:22 PM   #7
Wort_Cleaver
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Houston, TX
Posts: 41
Liked 7 Times on 5 Posts

Default

Have you tried the Hopfenweisse collaboration between Schneider and Brooklyn? It's pretty much a cross between a traditional Bavarian hefe and American IPA, and it's awesome. If I were going to attempt something along these lines, that's what I'd be shooting for.
Wort_Cleaver is offline
2
People Like This 
Reply With Quote
Old 10-26-2013, 01:19 AM   #8
jhoneycutt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 2,001
Liked 170 Times on 121 Posts
Likes Given: 2756

Default

Quote:
Originally Posted by Wort_Cleaver View Post
Have you tried the Hopfenweisse collaboration between Schneider and Brooklyn? It's pretty much a cross between a traditional Bavarian hefe and American IPA, and it's awesome. If I were going to attempt something along these lines, that's what I'd be shooting for.
Boy have I ever, damn delish too. If you find a recipe please let me know. That could be my one brew for the rest of my life. Now you've made me sad that I don't have any lol.


jhoneycutt is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3068 doc5md Fermentation & Yeast 1 12-06-2012 10:09 PM
3068 Sulfur? MacGruber Fermentation & Yeast 3 04-09-2012 07:07 PM
3068 after 24 hours NTOLERANCE Fermentation & Yeast 8 03-29-2011 01:38 AM
3068 -vs- 3638 Cpt_Kirks Fermentation & Yeast 4 11-22-2010 12:26 AM
3068? left field brewer Recipes/Ingredients 1 09-22-2007 11:28 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS