My first Hefeweizen this weekend

[tntpilsner]

I'm going to attempt my first (non-extract) hefe this weekend, and I wanted to see if I'm on the right track.
It's a Gordon Strong recipe, but my LBS didn't have the exact hops or yeast, so here's what I ended up with:
6 lbs wheat malt
4 lbs pilsner malt
1 oz. Czech Saaz hops
White Labs WLP300 Hefeweizen Ale yeast
OG 1.05 FG 1.014 ABV: 4.73%
Dough-in 111F rest 15 minutes
Then 130F rest 10 minutes
(He had a decoction step to heat to 158F and rest 20 min, then boil 10 min while ramping mash to 149 and hold, then combine and equalize at 158F for 10 minutes, and mash out at 170)
BUT- I'm BIAB so I was looking at a final rest at 158 for 35 minutes, then mash out at 170F
60 min boil, hops are in for 60 min

For fermentation, a local brewer suggested underpitching the yeast (1/2-3/4 packet) since I want the clove character to shine.
I was going to ferment as cool as possible (as close to 60F as possible) for the clove character, maybe ramp up to 68F or so after a few days to balance it out some.

Whatdoyathink? Again, just want a nice hefe with as much of the clove character as I can.

 

[Rev2010]

Whatdoyathink? Again, just want a nice hefe with as much of the clove character as I can.

Looks good except your OG is clearly a typo. The 111 rest will be a ferulic acid rest to give you more clove character and fermenting on the cool side will also give you more clove character. Underpitching however produces more of the banana esters. If you hate the banana, which I'm guessing you might since you only seem to be clove centric here, then pitch a normal amount of yeast. I for one love a 50/50 balance of banana & clove. Going on this though you're already slanted much more toward clove.


Rev.

 

[tntpilsner]

Thanks man, much appreciated. I corrected the OG, lol, WOW that would have been a heavy beer.

 

[rburrelli]

I'm going to attempt my first (non-extract) hefe this weekend, and I wanted to see if I'm on the right track.
It's a Gordon Strong recipe, but my LBS didn't have the exact hops or yeast, so here's what I ended up with:
6 lbs wheat malt
4 lbs pilsner malt
1 oz. Czech Saaz hops
White Labs WLP300 Hefeweizen Ale yeast
OG 1.05 FG 1.014 ABV: 4.73%
Dough-in 111F rest 15 minutes
Then 130F rest 10 minutes
(He had a decoction step to heat to 158F and rest 20 min, then boil 10 min while ramping mash to 149 and hold, then combine and equalize at 158F for 10 minutes, and mash out at 170)
BUT- I'm BIAB so I was looking at a final rest at 158 for 35 minutes, then mash out at 170F
60 min boil, hops are in for 60 min

For fermentation, a local brewer suggested underpitching the yeast (1/2-3/4 packet) since I want the clove character to shine.
I was going to ferment as cool as possible (as close to 60F as possible) for the clove character, maybe ramp up to 68F or so after a few days to balance it out some.

Whatdoyathink? Again, just want a nice hefe with as much of the clove character as I can.

I recently made my first Hefeweizen based upon Gordon’s recipe that used Vienna base malt. But used mostly Pilsner and some Vienna and wheat with WY3068 yeast. I found that the ferrulic rest and that yeast fermented at the right temps made a great balance of banana and clove.

 

[Lefou]

Want clove?
Do a ferulic acid rest and use a different yeast. Don't get me wrong, WLP300 is an excellent liquid strain and I've used it fermented cool multiple times. For a heavily accented clove perception WLP351 will really deliver, just use it on the cool side also.

 

[tntpilsner]

Want clove?
Do a ferulic acid rest and use a different yeast. Don't get me wrong, WLP300 is an excellent liquid strain and I've used it fermented cool multiple times. For a heavily accented clove perception WLP351 will really deliver, just use it on the cool side also.

Great, thank you! I know yeast is what really drives these, so that's excellent to know.

 

[Lefou]

Great, thank you! I know yeast is what really drives these, so that's excellent to know.

Be careful with WLP351. It may give you attributes you may not expect or want.
The White Labs website has a disclaimer about the yeast strain and diastaticus. WLP351 carries the STA1 gene and may have a higher attenuation rate giving you a drier wheat beer with a slightly different texture and ABV level.
For me, I choose WLP300 every time. It just tasted better in my brews. I did ONE and only ONE brew with WLP351 and decided the extra clove wasn't what I wanted in that style of beer.

 

[Smellyglove]

WLP380 is a great yeast for phenols.

 

[Home_alone1]

I’ve tried a few yeasts , wlp300 is my favorite. I have fermented it under control yet , last time I used it I didn’t have a fermentation chamber yet

 

[tntpilsner]

Thanks, ya'll. I pitched the whole pack of WLP300 since the beer came out to over 6 gallons. I've had it in my basement (@ 60F) for more than 48 hours since pitching, so I think I'll move it to my warmer side (@68F) tonight.
I think a banana/clove balance would be great, I just really liked the Hefes we've tried that definitely have a clove character that you can taste.

 

[Jag75]

I pitched mine with wlp300 as well. Fermented at 66*. It has a nice mild banana smell and taste with a touch of spice on the back end

 

[tntpilsner]

Just as an update, our brew club had the pleasure of having a sales rep from the White Labs Asheville NC location give us a webinar on their yeast (and yeast in general) this past Monday.
I was able to ask him about the 300 and 351 yeast for Hefeweizen, and he said that he'd use the 300, as it is his favorite for that type of beer. So at least I feel better about it now, haha.