I just got done bottling a batch of BierMuncher's Liethaus Wheat. The interesting thing is that it has the odor of a Erdinger Weissbier or Paulaner Weiss. Basically what I call a juicy fruit aroma.
I used S-05 yeast and fermented at 67F. The only thing I did different was I changed up the hops. I went with Magnum, citra, and sorachi ace for the hops. Below is my hop schedule.
boil 60 mins 0.25 Magnum
boil 5 mins 0.125 Citra
boil 5 mins 0.125 Sorachi Ace
dry hop 5 days 0.125 Citra
dry hop 5 days 0.125 Sorachi Ace
I don't mind it because I like bavarian wheats, but I wanted something more like Boulevard so the only thing I can think of is that the hops may be contributing to it. Although the yeast is what usually gives that "juicy fruit" note to the beer. It just seems a little weird.
I used S-05 yeast and fermented at 67F. The only thing I did different was I changed up the hops. I went with Magnum, citra, and sorachi ace for the hops. Below is my hop schedule.
boil 60 mins 0.25 Magnum
boil 5 mins 0.125 Citra
boil 5 mins 0.125 Sorachi Ace
dry hop 5 days 0.125 Citra
dry hop 5 days 0.125 Sorachi Ace
I don't mind it because I like bavarian wheats, but I wanted something more like Boulevard so the only thing I can think of is that the hops may be contributing to it. Although the yeast is what usually gives that "juicy fruit" note to the beer. It just seems a little weird.
