Hefeweizen fans, looking for tips on AG cloning Paulaner/Weihenstephaner ...

[thehaze]

I just created a post about this yesterday. I'm looking for tips as well. The last one I made was too pale and I was looking for something more along the lines of hacker-pschorr or franziskaner where the color came out a little more orange. I found this link and it looks like the color is perfect here's to hoping the flavor is just as good:

http://forum.northernbrewer.com/t/looking-for-a-hacker-pschorr-clone/12212/3

I wonder what level of caramunich they are referring to in that recipe...

If you are referring to the recipe from the link you posted, it must be Weyermann CaraMunich III, which is around 60L.

I recently brewed a small 4.5% Hefeweizen using Danstar Munich Classic dry yeast ( said to be Weihenstephaner ) and I was very happy with it. I will brew 3 more wheat with this yeast in the upcoming months. I will use it again in 2 Hefeweizens, which this time I will mash higher and 1 Weizenbock, partially inspired by Vitus ( due to the very light, bright colour, crisp palette and overall, incredibly tasty and really well-done ) with maybe some stone fruit additions and a bit of vanilla.

But overall, for those of you using dry yeast, Munich Classic is very good, for a dry yeast and even better for a dry Hefe yeast. Fermenting a bit higher will produce stronger esters and flavours.

 

[Smellyglove]

If you are referring to the recipe from the link you posted, it must be Weyermann CaraMunich III, which is around 60L.

I recently brewed a small 4.5% Hefeweizen using Danstar Munich Classic dry yeast ( said to be Weihenstephaner ) and I was very happy with it. I will brew 3 more wheat with this yeast in the upcoming months. I will use it again in 2 Hefeweizens, which this time I will mash higher and 1 Weizenbock, partially inspired by Vitus ( due to the very light, bright colour, crisp palette and overall, incredibly tasty and really well-done ) with maybe some stone fruit additions and a bit of vanilla.

But overall, for those of you using dry yeast, Munich Classic is very good, for a dry yeast and even better for a dry Hefe yeast. Fermenting a bit higher will produce stronger esters and flavours.

Strange. I've seen some shootouts where munich classic was determined to be sub-par, same as "all" dry yeasts for a hefe. But it all depends what your reference is.

If you compare liquid vs dry on a general basis, those strains which should yield strong phenols or esters, I wouldn't even consider using a dry yeast for a hefe. I've tried the MJ M20 which is totally rubbish, but MJ yeasts are also imo very inferior to the Fermentis or lallemand line.

 

[thehaze]

The Munich Classic dry yeast does exhibit a classic phenolic and estery profile, which corresponds to a Hefe style. I will say that probably, when compared with liquid counterparts, it's ester/phenolic profile is weaker, in the sense that is not that as " pungent ", but for a dry yeast, and I tried almost all dry hefe/wheat yeast, it really is good.

I fermented at 68F in the first 24 hours, at which point I raised the temperature and allowing it to finish in the next 3 days. It's fruity, slightly clovey with a good amount of overriped banana. I feel that, with the right tweaking ( mash temp., decoction maybe, grain bill ) you can brew delicious wheat beers with this yeast. Again, this is as much as a dry yeast allows it.

Munich wheat is not good, WB-06 is worse and MJs ... I did not like it. I will however use Munich Classic in 3 different beers in the next 2 months and I will surely post some notes in the apropriate threads.

But as of now, this has become my go-to yeast for wheat beer styles. It produces a nice mouthfeel, even when mashed low, it's enough fruity, it's not overly sour, but again, tweaking grain bill and pH will surely accomplish a higher level of sourness, if desired.

 

[Smellyglove]

The Munich Classic dry yeast does exhibit a classic phenolic and estery profile, which corresponds to a Hefe style. I will say that probably, when compared with liquid counterparts, it's ester/phenolic profile is weaker, in the sense that is not that as " pungent ", but for a dry yeast, and I tried almost all dry hefe/wheat yeast, it really is good.

I fermented at 68F in the first 24 hours, at which point I raised the temperature and allowing it to finish in the next 3 days. It's fruity, slightly clovey with a good amount of overriped banana. I feel that, with the right tweaking ( mash temp., decoction maybe, grain bill ) you can brew delicious wheat beers with this yeast. Again, this is as much as a dry yeast allows it.

Munich wheat is not good, WB-06 is worse and MJs ... I did not like it. I will however use Munich Classic in 3 different beers in the next 2 months and I will surely post some notes in the apropriate threads.

But as of now, this has become my go-to yeast for wheat beer styles. It produces a nice mouthfeel, even when mashed low, it's enough fruity, it's not overly sour, but again, tweaking grain bill and pH will surely accomplish a higher level of sourness, if desired.

I actually don't find most hefes I've tasted (the big names) to be very tart, or sour.

 

[thehaze]

I actually don't find most hefes I've tasted (the big names) to be very tart, or sour.

I agree. I also do not enjoy too much sourness/tartness in my hefes, so this first try with the yeast was quite enjoyable. I have experienced too much tartness with some examples, and did not care for it.

Cheers!

 

[Smellyglove]

It don't know why people mention WB-06 in a hefeweizen discussion. I see it often when it comes to dry yeast. WB-06 is nothing even remotely close to a hefeweizen yeast, but it does make a quasi-decent dry-yeast wit if fermented warm.

 

[TasunkaWitko]

Posting a reply, mainly to subscribe to the thread. Will read when I have time. Thanks!

 

[Horseflesh]

I did follow the advice at the BeerAdvocate thread, and got a somewhat improved hef out of it. Here's a link to my post, which includes a photo of my brew next to a Paulaner.

https://www.beeradvocate.com/commun...ier-bavarian-style.561388/page-2#post-6088282

I am still nowhere near as malty or clove-y as the commercial brews, nor as orange in color. Over on that thread the OP said that LODO is critical; I sure hope that isn't true since those are complications I am not yet ready to add.

Anyway, the CaraHell did seem to make a nice difference. Next time I would probably add 25-33% more of it even.

 

[Travis K. Jansen]

I'm in the same boat only I'm looking for more banana. My latest hefe turned out much better than my previous efforts but still a bit too sour .

I'm gonna try open fermentation for the first few days next time to allow for more isoamyl acetate production.

 

[TasunkaWitko]

@Travis K. Jansen:

You're free to do as you please, of course; but I'd suggest reading this, first:

https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

 

[Travis K. Jansen]

@Travis K. Jansen:

You're free to do as you please, of course; but I'd suggest reading this, first:

https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

Wow that is a great read! Seems to support my idea of open fermentation.