outdrosman
Active Member
- Joined
- Sep 22, 2015
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- 15
I am going for something like Ayinger Beau-Weiss. Some tartness and a hint of bubblegum and banana. What I keep brewing is more like an under hopped American wheat.
My recipe is about 60-40 great western white wheat and great western Pilsen and 1 oz of a low alpha noble hop. I mash at 152 and on my most recent attempt decoction mash to 170. I don't do anything that with my water, I just get it from my outside tap through a drinking water hose.
I use White Labs hefeweizen ale yeast. On my first attempt I fermented at 64F for 15 days then kegged. That was actually a dunkelweizen but same idea as far as what I was looking for from the yeast. I detected banana aroma during fermentation but none after it was kegged up and serving.
My second attempt was the regular hefeweizen but this time I fermented at 69F for 8 days. I had stable gravity readings so I kegged. Once again I had banana aroma during fermentation but little if any in the glass.
If anybody with more experience with hefeweizens can help me troubleshoot my recipe I would really appreciate it!
My next plan is to get reverse osmosis water, build the proper water profile and ferment a little warmer.
My recipe is about 60-40 great western white wheat and great western Pilsen and 1 oz of a low alpha noble hop. I mash at 152 and on my most recent attempt decoction mash to 170. I don't do anything that with my water, I just get it from my outside tap through a drinking water hose.
I use White Labs hefeweizen ale yeast. On my first attempt I fermented at 64F for 15 days then kegged. That was actually a dunkelweizen but same idea as far as what I was looking for from the yeast. I detected banana aroma during fermentation but none after it was kegged up and serving.
My second attempt was the regular hefeweizen but this time I fermented at 69F for 8 days. I had stable gravity readings so I kegged. Once again I had banana aroma during fermentation but little if any in the glass.
If anybody with more experience with hefeweizens can help me troubleshoot my recipe I would really appreciate it!
My next plan is to get reverse osmosis water, build the proper water profile and ferment a little warmer.