user 336313
Well-Known Member
- Joined
- Dec 29, 2022
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Hey all,
I've been brewing a few hefeweizens with Lallemand Munich. The banana is very strong with all of them. They all had 50% wheat and all of them were done with a step-mash starting with twenty minutes at 113 F.
Now I'm planning on doing a beer with a base of Munich malts and only 20% (roasted) wheat. Mashing in at 150 F. But I think I could do with a little less banana on this one.
My question is: does this yeast produce lots of banana regardless of malt types and mash temps? Or is it a result of lots of wheat + 113F mash rest + yeast?
Thanks!
I've been brewing a few hefeweizens with Lallemand Munich. The banana is very strong with all of them. They all had 50% wheat and all of them were done with a step-mash starting with twenty minutes at 113 F.
Now I'm planning on doing a beer with a base of Munich malts and only 20% (roasted) wheat. Mashing in at 150 F. But I think I could do with a little less banana on this one.
My question is: does this yeast produce lots of banana regardless of malt types and mash temps? Or is it a result of lots of wheat + 113F mash rest + yeast?
Thanks!