I am going to brew a hefeweizen for a party on the 4th. I have brewed a few hefes in the last year and the beers are good but I am still in search of that perfect hefeweizen.
Grain
6lb Pilsner Malt
6lb German Wheat Malt
Hops:
13 IBUs from Hallertauer at 60min
Things that I am debating are process and yeast. I tihnk I am going to do a single infusion at 152F with a decocotion to mash out.
Have not decided on the yeast.
Options:
So I know this topic gets discussed all the time, but I am posting yet another thread to ask if anyone has ever compared any of these yeasts side-by-side. I have used the wlp300 and was not too impressed, this is supposedly the same strain as 3068.
Any advice? Which yeast have you had the best results with?
Grain
6lb Pilsner Malt
6lb German Wheat Malt
Hops:
13 IBUs from Hallertauer at 60min
Things that I am debating are process and yeast. I tihnk I am going to do a single infusion at 152F with a decocotion to mash out.
Have not decided on the yeast.
Options:
WLP300 Hefeweizen Ale Yeast
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
WLP380 Hefeweizen IV Ale Yeast
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
Wyeast Weihenstephan Weizen 3068
Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt.
So I know this topic gets discussed all the time, but I am posting yet another thread to ask if anyone has ever compared any of these yeasts side-by-side. I have used the wlp300 and was not too impressed, this is supposedly the same strain as 3068.
Any advice? Which yeast have you had the best results with?