cladinshadows
Well-Known Member
As summer is coming up, and I'm pretty well stocked with Blondes, Pales, IPAs, and IIPAs....it's time to get some wheat beers moving!
My question is this: Is it a bad idea to kick things off with a bavarian style hefeweizen and then pitch a much bigger weizenbock onto the cake after primary is over?
The reason I'm even asking is because I am sure that a lot of the banana / clove / phenolic flavor of a bavarian wheat is due to the yeast being stressed. Overpitching would provide a much less stressful environment and probably reduce the yeast flavors significantly and possibly even detrimentally...right? Maybe I should wash the cake and pitch only a portion into the new batch?
Here are the recipes I'm planning, and they're basically my (over?)simplified versions of Franziskaner (my favorite bavarian hefeweizen) and Aventinus (my favorite Weizenbock):
Bavarian Hefeweizen
Size = 5.5 gal
OG = 1.049-1.051
FG = 1.010-1.012
8.5 lbs. Wheat Malt
3.5 lbs. Pilsen
12 IBUs from Hallertauer
Ferment with Wyeast 3068 @ 64F for two weeks
Weizenbock
Size - 5.5 gal
OG = 1.073-1.075
FG = 1.018-1.020
9 lbs. Wheat Malt
6 lbs. Pilsen Malt
2 lbs. Munich Malt
1/2 lb. Crystal 80L
1/2 lb. Chocolate 350L
25 IBUs from Tettnanger and Hallertauer
Ferment with the cake from above at 64F.
I plan to mash both at 152F for 90 min. Is that a decent temp for wheat? Higher? Lower?
Thanks in advance for any help!
My question is this: Is it a bad idea to kick things off with a bavarian style hefeweizen and then pitch a much bigger weizenbock onto the cake after primary is over?
The reason I'm even asking is because I am sure that a lot of the banana / clove / phenolic flavor of a bavarian wheat is due to the yeast being stressed. Overpitching would provide a much less stressful environment and probably reduce the yeast flavors significantly and possibly even detrimentally...right? Maybe I should wash the cake and pitch only a portion into the new batch?
Here are the recipes I'm planning, and they're basically my (over?)simplified versions of Franziskaner (my favorite bavarian hefeweizen) and Aventinus (my favorite Weizenbock):
Bavarian Hefeweizen
Size = 5.5 gal
OG = 1.049-1.051
FG = 1.010-1.012
8.5 lbs. Wheat Malt
3.5 lbs. Pilsen
12 IBUs from Hallertauer
Ferment with Wyeast 3068 @ 64F for two weeks
Weizenbock
Size - 5.5 gal
OG = 1.073-1.075
FG = 1.018-1.020
9 lbs. Wheat Malt
6 lbs. Pilsen Malt
2 lbs. Munich Malt
1/2 lb. Crystal 80L
1/2 lb. Chocolate 350L
25 IBUs from Tettnanger and Hallertauer
Ferment with the cake from above at 64F.
I plan to mash both at 152F for 90 min. Is that a decent temp for wheat? Higher? Lower?
Thanks in advance for any help!