What else can I brew with Hefeweizen yeast?

[Soulshine2]

Hey sure! Thanks!

pm'ed you

 

[couchsending]

Next time try a kettle sour. Hefe yeast in a low pH environment is extremely different.

Also a great yeast to primary ferment then add Brett. Brett will turn all those esters into some really interesting aromas and flavors.

 

[Qhrumphf]

Next time try a kettle sour. Hefe yeast in a low pH environment is extremely different.

Also a great yeast to primary ferment then add Brett. Brett will turn all those esters into some really interesting aromas and flavors.

Consider my interest piqued.

 

[riceral]

Next time try a kettle sour. Hefe yeast in a low pH environment is extremely different.

Also a great yeast to primary ferment then add Brett. Brett will turn all those esters into some really interesting aromas and flavors.

Tell us more.

What type of interesting flavors and aromas when following it with Brett?

If kettle soured and using hefe yeast, how does the beer turn out?

 

[Jayjay1976]

I brewed a Dampfbier today with this leftover pouch of 3638; my boil off rate was a little off due to replacing my heating elements so instead of a 1.049 OG I ended up at 1.060. Hopefully it will still turn out, next time I'll get it right.

I named this recipe after a little pub outside Stuttgart in the suburb of Obertürkheim that sits just next to the bahnhof. The name means 'Little Steam Locomotive' in the local Swabian dialect. It was the stop just before mine when I would ride the train home from the city and I always thought it was a great name. A great little local place to stop for dinner, I dream of sipping a pint there again someday soon.

I'll update with photos of the finished beer along with tasting notes.


HOME BREW RECIPE:
Title: S’DAMPFLÖKLE
Brew Method: BIAB
Style Name: Mixed-Style Beer
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.75 gallons
Boil Gravity: 1.039
Efficiency: 70% (brew house)
Hop Utilization Multiplier: 1
STATS:
Original Gravity: 1.049
Final Gravity: 1.012
ABV (standard): 4.77%
IBU (tinseth): 20.27
SRM (morey): 4.12
Mash pH: 5.15
FERMENTABLES:
9 lb - Pilsner (81.8%)
2 lb - Munich Light (18.2%)
HOPS:
0.5 oz - Tettnanger, Type: Pellet, AA: 5.5, Use: Boil for 60 min, IBU: 9.6
1 oz - Tettnanger, Type: Pellet, AA: 2.7, Use: Boil for 30 min, IBU: 7.25
1 oz - Tettnanger, Type: Pellet, AA: 2.7, Use: Boil for 10 min, IBU: 3.42
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min, Amount: 8.25 gal
OTHER INGREDIENTS:
1.5 tsp - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
6 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Mash
YEAST:
Wyeast - Bavarian Wheat 3638
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: Low
Optimum Temp: 64 - 75 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: co2
Amount: 7.69 psi
CO2 Level: 2.25 Volumes
TARGET WATER PROFILE:
Profile Name: Light colored and malty
Ca2: 60
Mg2: 5
Na: 10
Cl: 95
SO4: 55
HCO3: 0

 

[Jayjay1976]

I just wanted to add, this recipe was the first time I've used more than a smidge of Munich light in a recipe. The aroma of the grain while milling was incredibly sweet and malty, it reminded me of smelling a jar of Ovaltine when I was a kid. The mash and boil both smelled incredible as well, I can't wait to taste this batch. I'm already looking into other recipes that use lots of Munich light; if it tastes as good as it smells I'm going to be brewing a lot of recipes that include it.

Would be cool to brew an 'Ovaltine' chocolate milk brown ale, back-sweetened with lactose.

 

[ajbosley2015]

Through a series of unfortunate events I have a spare, already smacked pouch of Wyeast 3638 Bavarian Hefeweizen yeast. I just brewed a batch of hefeweizen last weekend so I don't want to brew another batch and I'm curious what else I can brew with it. An IPA maybe? Can I ferment it really warm or cool and get something else out of it? What about an all-pilsner smash?

GO BIG OR GO HOME...DO A SAHTI!!!!!!!!

 

[Jayjay1976]

GO BIG OR GO HOME...DO A SAHTI!!!!!!!!

Um no, not ready for that just yet but the style has been on my radar. Coincidentally, there are a bunch of junipers growing down the street from my house, the fresh boughs loaded with berries call out to me every time I see them.
Slightly OT, we like to make pork shoulder carnitas with our sous vide; adding a dozen or so juniper berries gives it an incredible flavor. Now that spring has arrived I'm planning on making this again and using the grill to put a quick char on the pork after it comes out of the bag; I might throw some juniper branches on there to give it a bit of smoke.

 

[Jayjay1976]

Just kegged my Dampfbier last night. I pulled a sample this morning and though not yet fully carbonated it's tasting pretty good! I fermented in the low 60's to tame the yeast character, though it still has that familiar Hefeweizen tang which I always thought came from the wheat.

The apparent IBUs came in a little lower than I anticipated so I might dose it with a bit of hop tea; I'll give it a week to condition and taste it again before I make up my mind. Either way I'm going to toss an ounce of Tettnang in there just to boost the aroma. Kegging is so much better than bottling, I dunno why I waited so long to get into it.

 

[Beernik]

Nice.

Dampfbier is truly underrated and a style that needs resurrecting. My recipe is 1/3 light Munich, 1/3 Vienna, and 1/3 pilsen and about 20 IBUs of Columbus hops for an hour boil.

 

[Jayjay1976]

Nice.

Dampfbier is truly underrated and a style that needs resurrecting. My recipe is 1/3 light Munich, 1/3 Vienna, and 1/3 pilsen and about 20 IBUs of Columbus hops for an hour boil.

What yeast do you use? I think this will be my last time with 3638, it just doesn't attenuate as well as I'd like and even with careful temp control it still throws a characteristic phenolic that I don't much care for. I'm definitely going to add some hop tea to balance out the sweetness.

 

[Beernik]

I used White Labs 300 which I believe is supposed to be the same thing as 3638.

I mashed it at 147F.

I wanted to accentuate the spice & clove, so for fermentation I started it at 54F and raised it 2F a day for 5 days. Then I raised it to 68F for 9 days (2 weeks fermentation time) and bottled.

 

[ClaudiusB]

Just kegged my Dampfbier last night.

Good luck with your Dampfbier.
I brew one a few times a year.