This may seem like a weird request, but what I would like to do reduce the amount of phenols present in a hybrid german style wheat I am working on without negatively affecting the banana like esters that come from a traditional German weizen yeast. Personally I don't really enjoy that clove like flavor present in so many be gains and wheat beers, but I do like the ester profile they tend to generate.
So what I am thinking is to raise the fermentation temperature while using a traditional weizen yeast. I believe this will reduce the amount of phenols developed, or at least increase the amount of esters produced, hopefully hiding that clove like flavor I so want to avoid.
Does anyoNe have any experience with this or any recommendations, short of not using wheat malt? What I am after is that traditional German wheat ester profile and aroma without that clove like flavor profile mucking things up.
So what I am thinking is to raise the fermentation temperature while using a traditional weizen yeast. I believe this will reduce the amount of phenols developed, or at least increase the amount of esters produced, hopefully hiding that clove like flavor I so want to avoid.
Does anyoNe have any experience with this or any recommendations, short of not using wheat malt? What I am after is that traditional German wheat ester profile and aroma without that clove like flavor profile mucking things up.