Choosing a hefeweizen yeast

[cmillsLA]

I am working on my first recipe, an all grain German Hefeweizen. I am trying to find a yeast that will give a slight clove flavor as well as vanilla. I was also thinking of adding some subtle spices. I am thinking of using Wyeast 3056 for the vanilla/clove, does this sound like a good choice to everyone?

Also to give accentuate the clove spice flavor, what does everyone recommend to add to do this? I am assuming to add some spices towards the end of the boil, something to compliment the vanilla/clove.

I appreciate any guidance on this.

 

[podz]

I used wb-06 when I made a hefe and it turned out really good IMO.

 

[dhutchings]

I had great success with WLP300 in a Hefe though it was more banana-y. I brewed an Aventinus clone with WLP351 and it turned out great - good clove notes in there. I liked it so much I'm currently brewing a Hefe with WLP351. Should be ready to bottle in another week.

 

[beeber]

Yes Wyeast 3056 is a good choice. It's one of my favorites. I suggest you try this without adding spices the first time. If there is not enough spice there you can adjust the next brew.

 

[cmillsLA]

I think I'll try 3056 w/o spices for the first try and go from there. Wouldn't mind checking out 300/351/06 in some future batches though, thanks for the input.

 

[jabba11]

I have made hefe using all of em my personal preference was and continues to be the WB-06.. Lots of clove note, cant say there was a ton of vanilla though. Second to that was the 3068. For American styles I like the 1010, tart clean fininsh to that one. I also use it for any "fruit" wheat beers.