I am trying to brew a German hefeweizen - it's my favorite kind of beer. I've been trying for about 2 years to get the brew I'm looking for. I love the banana clove bubble gum flavor in a good Hefe but can't seem to get anywhere close to it.
So I am stumped. Every time it gets a weird flavor to it (think bitter sour sulphury band aid.) EVERY SINGLE TIME... UNLESS (wait for it) - I use straight wheat DME. Same basic recipe, water, OG, and hops and yeast.
I have scoured the internet for clues and brewed at least 10 test batches, been over the common off flavors a hundred times. Here's my rundown and what I've tried
I BIAB.
I've modified the water. Usually straight RO but also tried adding Calcium chloride.
I've tried using different ratios and brands of wheat to pilsner (50/50 to about 70/30)
Mash Temp is around usually 152-154 (have tried decoction mashes as well).
Boiled from around an 60 to about 90 minutes (hops @ 60 minutes typically).
Almost always Hallertau hops but I've even left those out.
OG is usually around 1.050.
Fermentation temp has been anywhere from the mid 60s to upper 70s.
I've triple checked my sanitation and switched between glass and plastic fermentors.
I've used the 3068 and also harvested yeast from Urban Chestnut Schnickelfritz, and have tried under pitching.
Bottle conditioning has helped somewhat but it turns into more of a band aidy american wheat than a hefe.
Using the DME it turns out one of the best beers I've ever drank. Doing all grain - it's a drain pour.
HELP - I've almost given up.
So I am stumped. Every time it gets a weird flavor to it (think bitter sour sulphury band aid.) EVERY SINGLE TIME... UNLESS (wait for it) - I use straight wheat DME. Same basic recipe, water, OG, and hops and yeast.
I have scoured the internet for clues and brewed at least 10 test batches, been over the common off flavors a hundred times. Here's my rundown and what I've tried
I BIAB.
I've modified the water. Usually straight RO but also tried adding Calcium chloride.
I've tried using different ratios and brands of wheat to pilsner (50/50 to about 70/30)
Mash Temp is around usually 152-154 (have tried decoction mashes as well).
Boiled from around an 60 to about 90 minutes (hops @ 60 minutes typically).
Almost always Hallertau hops but I've even left those out.
OG is usually around 1.050.
Fermentation temp has been anywhere from the mid 60s to upper 70s.
I've triple checked my sanitation and switched between glass and plastic fermentors.
I've used the 3068 and also harvested yeast from Urban Chestnut Schnickelfritz, and have tried under pitching.
Bottle conditioning has helped somewhat but it turns into more of a band aidy american wheat than a hefe.
Using the DME it turns out one of the best beers I've ever drank. Doing all grain - it's a drain pour.
HELP - I've almost given up.