The definitive hefe yeast thread - fermentation profiles and flavor results

[progmac]

i'm bumping this thread because it is awesome

 

[Jayjay1976]

i'm bumping this thread because it is awesome

Ditto!

 

[Miraculix]

Sub

 

[Oldskewl]

Why not! I still haven't made a good hefe

 

[mcbethenstein]

Just checking in. It’s been a while since I’ve been on HBT. My joint health has been damaged and brewing has been hard for the last few years. I love to come back to this tread and my other two experiment threads and reread... it makes me want to brew up a Hefeweizen again... I’ll just need to wait until it gets warmer. A stuck sparge in 7° winter weather is not something I want to deal with right now. Thanks for reading.

 

[nrjones89]

More ferulic acid in the mash = more clove. Some sources will say there is more of it in wheat, while others will say there is more in barley. Higher fermentation temps will lead to higher production of esters (banana and other flavors). It's not recommended to go about 68F because of off flavors and fusel alcohols.

My extract recipe for Hefe:
6.6 lbs Briess Bavarian Wheat DME
4 oz Crystal 10L malt
1oz Hallertauer hops @ 60 minutes
3068 Weihenstephan Yeast - create a starter 16 hours before pitching.

Pitch the yeast at 58F and ferment at 66F.

Mine ended up having a strong banana aroma with a moderate clove taste. Some friends commented that it has a bubblegum character to it. I don't pick up on this.