This is an ale, so you don't lager it. It can be bulk aged a bit, but the banana/clove from the weizen yeast will go away. I was drinking it after 30 days, but it could probably be less if you keg instead of bottle. The beer was sent into competition after about a month and a half in the bottle (so about 2 months total).
If you want a lager you will get something closer to a dopplebock, though with more body due to the wheat.
From the Weihenstephaner website - notes an Extra Long Storage Time - This probably reduces the banana character but that is what the site says Hints of banana.
I have been a big fan of the Vitus Beer and offer the following notes to study and ny attempt last year to clone this beer after having it on tap in Milwaukee and loving it.
Vitus
Our light-coloured, spicy single-bock, “Vitus” is saturated with fine yeast and a creamy foam. It is a specialty with a round character based on the extra long storage time. The fruity smell of dried apricots joins aromas of citrus, cloves and hints of banana. Full-bodied and sparkling with an effervescent mouthfeel. Thus, the Vitus does not taste like a typical Bock beer but more like a noble, fruity wheat beer. Perfect with red meat, strong cheese and also able to guide desserts. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill.
Also tasting notes from All about Beer:
http://allaboutbeer.com/article/weizenbock-2/
W
eihenstephan Vitus
ABV: 7.7
Tasting Notes: The Bayerische Staatsbrauerei Weihenstephan of Freising, Bavaria, is familiar to all, brewing of some of the world’s most famous and stellar beer. Vitus pours hazy, bright lemon-yellow, and is crowned by three rambunctious inches of pure white foam. The nose is dynamic, sporting phenol, cinnamon, clove and loads of banana, some pear and wisps of vanilla and lemon zest. Mouthfeel is slick, textured and crisp. Some sweetish, doughy malt lingers in the finish along with spicy yeast imprint. This voluptuous blonde is world-class. 7.7% ABV.
Also from Wyeast's Chart one of the Yeasts that is recommended for Weizenbock is Wyeast 3638 Bavarian Wheat - or WLP 351 - which is Weihenstephan 175 according to Mr Malty
STRAIN:
3638
BAVARIAN WHEAT
™
A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
STRAIN:
3068
WEIHENSTEPHAN WEIZEN
™
The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
I have tried one recipe already last year and am going to try another version soon. The first recipe was:
Avangard Pale Wheat - 52%
Avangard Pilsner - 23%
Best Munich 1 - 18%
Avangard Vienna - 6%
Special B - 1.2%
Mash was double decocted with Fueric Rest at 110F and Protein Rest at 130F. Sacc Rest was 156F
I used 2 packs of Wyeast 3638 with no starter but my notes say I fermented at 54F which may be wrong.
I was somewhat happy with the results but the beer was too dark. Had plenty of banana and phenol notes with a clove balance. Aroma was very close to the Vitus.
My next recipe will drop the Special B in half, reduce the Munich a bit, Replace the Pilsner Malt with Weyermann Bohemian Pils and up the percentage - only do Fueric/Sacc Rests at 110F and 154F. I am also going to use the same yeast 3638 but only 1 pack and ferment at 66-68F. Will post when I brew.
My target malt bill will be:
Weyermann Pale Wheat - 50%
Weyermann Bohemian Pils - 35%
Weyermann Munich 1 - 10%
Avangard Vienna 5%
Special B 0.5%
I would love to try a 10 gal batch and pitch each yeast side by side in 2 carboys but cant do this much in my 10 gal cooler unless I did PM with Wheat Extract - I want to stay with the German Malts - I dont think the White Wheat is appropriate for cloning a Vitus.
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