mroberts1204
Well-Known Member
I just had this beer and it is the first hef that I REALLY like. Does anybody have an AG clone recipe of this? If not...I want to make something like it that has that banana flavor!
WLP300 Hefeweizen Ale Yeast is the same thing.I've always used White Labs...is the Wyeast really the only way to go here???...
If you ferment at 72F you will be rather heavy on the banana!
I would start there and adjust next batch if necessary.So you think a little cooler than 72F? I really do want some banana but not to the point of being overpowering. How about 68-70F?
2 of mine last night (60% wheat, fermented at 75F with 3068). I love them. The banana is dominant, but really it is only a flaw when judged against the BJCP guidelines. If you like the banana, you can't go wrong here!
2 weeks in primary, then bottled. 2 weeks in bottle. Lovely.
50% German Wheat malt
50% German Pilsner Malt
1/2 oz Hallertau @ 60m
1/2 oz Hallertau @ 10m
Wyeast 3068 Weinhenstephan yeast.
Ferment at the upper end of the temp range (68-70) to really make the banana flavours pop.
Thanks Rhoobarb. I like to use White Labs cuz its good stuff and they are a San Diego based company...gotta represent!! So how does this look?
6.5# German Wheat Malt (61.90%)
3.5# German Pils (33.33%)
.5# Rice Hulls (4.76%)
.5 oz. Hallertauer (60 min)
.5 oz. Hallertauer (10 min)
White Labs #300
Mash at 153F for 60 min.
Ferment at 72F
6.5# German Wheat Malt (61.90%)
3.5# German Pils (33.33%)
.5# Rice Hulls (4.76%)
will it be possible to use fermentis safbrew wb-06 instead and what will be the outcome of it ?
Has anybody even tried this ??
the thing is that im not able to get my hands on that "over the pond" yeasty godliness...
Couple of questions:
1). What would be the difference in the final product be if instead of adding 0.5oz hops at boil start, I instead threw them in as FWH?
2). I've been reading about adding some flaked oats to render a creamyness and increased mouthfeel in the final product; would flaked wheat do essentially the same thing while being more authentic (since its a hefe)
If one were to add flaked wheat, how much should one add?
Thanks
If I'm trying to get some more creaminess, would adding either one do the trick, and if so, how much would one add?
I know it wouldn't be authentic, but I'm trying to tailor it to what I think I would like.
If I add flaked oats/wheat, am I not allowed to call it a hefeweizen? What would I call it?!?!?
1.25 oz Hallertau Blanc 8.8% AA
Hallertau Blanc is a very different hop than the traditional german hallertauer mittelfrueh, so the hop flavor might not be quite the same, but a 60 minute addition shouldn't have much flavor contribution.
It's important to calculate IBU. I calculate around 37 IBU for your recipe, which is far too high (too bitter) for this style.
60 vs 90 minute boil won't make much difference. Might be a little less malty.
This is an old post, but I want to share my two cents. I have a friend from Germany that is really into the Weissbier from Weihenstephaner. After read a good post related to some cloning efforts I tried to do my clone. All my previous efforts with liquid (Wyeast) and dry yeast (WB-06) failed to reach the cloves (phenols) profile until I tried T-58, based in some research comments, fermented 2 days @ 18C and then let the fermenter go up to 25 C for 10 more days to allow the yeast to sediment a bit. Cold-crashed for 4 days and the final result received a “It’s the same beer I used to drank in Germany…” feedback from my friend. Love this strain but you need to use it only if looking for a esterly and high phenol profile in your beer.Firstly, this is a very old thread.
And no, you won't get the same flavours using WB-06 (yes, I've used WB06). It is quite a good yeast, but much cleaner than WY3068 (nowhere near as much banana or clove). You'd still make a nice beer if that's all you can get, but it won't taste like a weihenstephan weissbier.
I Must try!!!This is an old post, but I want to share my two cents. I have a friend from Germany that is really into the Weissbier from Weihenstephaner. After read a good post related to some cloning efforts I tried to do my clone. All my previous efforts with liquid (Wyeast) and dry yeast (WB-06) failed to reach the cloves (phenols) profile until I tried T-58, based in some research comments, fermented 2 days @ 18C and then let the fermenter go up to 25 C for 10 more days to allow the yeast to sediment a bit. Cold-crashed for 4 days and the final result received a “It’s the same beer I used to drank in Germany…” feedback from my friend. Love this strain but you need to use it only if looking for a esterly and high phenol profile in your beer.
Did you try a ferulic rest around 45C/114F?All my previous efforts with liquid (Wyeast) and dry yeast (WB-06) failed to reach the cloves (phenols) profile
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