Planning my next beer to be a Hefe

[redrocker652002]

So, my next beer is going the be a Hefe and while I have the recipe pretty nailed down, after reading a few threads I am in a bit of a quandary. My initial plan was to use the Weinstaphen (sp?) strain, but have been reading about the WLP300 and the Munich classic and am torn now on what yeast to use. I am looking more for the banana than the clove but I read that is really a temp thing. So, all knowing ones, which would you use?

https://share.brewfather.app/uoAicKi5ZJAis9

this is the recipe I am going to use.

 

[Brockness Monster]

Of the White Labs strains, WLP300 is the banana-iest strain. I haven't made one in a long while, but I remember pitching plenty of yeast, plenty of oxygen and a little near the high range of temperatures produced by best batches with solid banana esters. Honestly never tried the Munich Classic, but I hear great things.

 

[dmtaylor]

You can't go wrong with any of the yeasts mentioned above. I haven't used them side by side to know which one(s) I might like best, but have used them at different times on different batches and was pleased with the results of each.

 

[VTMongoose]

You can't go wrong with WLP300, WY3068, or Fermentis W-68. They are all functionally the same. My personal preference is for either the White Labs or Fermentis versions, just because I've gotten a lot of bad/dead pitches from Wyeast over the years. I like to pitch around 64-65°F and then slowly raise over the course of a week to anywhere from 68 to 71°F. You can ferment all the way at 68°F, nothing wrong with that, I just prefer more clove flavor.

I would strongly recommend the inclusion of a light Munich malt, around 15-25% of the grist. This is excellent at simulating decoction flavors and giving it a bit of color. A picture of mine below uses a locally produced 5.5°L Munich at 27% of the grist. I promise your malt character will be slightly sour and slightly boring without at least a little Munich in there, unless pale color is all you care about.

I would mash at 150°F instead of 153, and mash a long time (75+ minutes). You want this style to be as dry as possible.

 

[redrocker652002]

You can't go wrong with WLP300, WY3068, or Fermentis W-68. They are all functionally the same. My personal preference is for either the White Labs or Fermentis versions, just because I've gotten a lot of bad/dead pitches from Wyeast over the years. I like to pitch around 64-65°F and then slowly raise over the course of a week to anywhere from 68 to 71°F. You can ferment all the way at 68°F, nothing wrong with that, I just prefer more clove flavor.

I would strongly recommend the inclusion of a light Munich malt, around 15-25% of the grist. This is excellent at simulating decoction flavors and giving it a bit of color. A picture of mine below uses a locally produced 5.5°L Munich at 27% of the grist. I promise your malt character will be slightly sour and slightly boring without at least a little Munich in there, unless pale color is all you care about.

I would mash at 150°F instead of 153, and mash a long time (75+ minutes). You want this style to be as dry as possible.

View attachment 883809

So given the grist I have how would you distribute the percentages?