What Hefeweizen yeast gives off a banana flavor

[dmtaylor]

I'm planning to do a weizenbock soon (although the wheat malt I thought I had is actually rye malt. I'll use it anyway and I guess it will be a roggenbock) using Munich Classic. I usually ferment 4 gallons in a 5-gallon bucket, or 5 gallons in a 6. Then transfer to a carboy when the fermentation slows down or the krausen falls. Is it ready to be bottled at that point instead of bulk aging for a week or so to cleanup and finish?

Don't rush it. Don't rack it until it is done-done. It is safe to rack or bottle after it is done-done (gravity is stable) for about 3 days.

I love roggenbock, yum.

 

[Red over White]

This might be of interest in providing your chosen yeast with extra fuel for the aromatics you want.

https://dafteejit.com/tag/herrmann/

 

[bikerbred]

 

[bikerbred]

View attachment 784391

After 14 days fermentation then another week at 35°f on 15psi co2. It's pretty good. Banana and slight clove flavor with some fruity notes . I think the helga hops may have something to do with it also.

 

[bwible]

After 14 days fermentation then another week at 35°f on 15psi co2. It's pretty good. Banana and slight clove flavor with some fruity notes . I think the helga hops may have something to do with it also.

I thought mandarina bavaria hops at one point because they were supposed to have an orang-ish flavor.

 

[bobeer]

I'm planning to do a weizenbock soon (although the wheat malt I thought I had is actually rye malt. I'll use it anyway and I guess it will be a roggenbock) using Munich Classic. I usually ferment 4 gallons in a 5-gallon bucket, or 5 gallons in a 6. Then transfer to a carboy when the fermentation slows down or the krausen falls. Is it ready to be bottled at that point instead of bulk aging for a week or so to cleanup and finish?

I'd agree with the 'don't rush it' approach. It'll benefit from another 3-7 days to clean things up and to get some age on it at a slightly higher temp.

 

[HM-2]

I thought mandarina bavaria hops at one point because they were supposed to have an orang-ish flavor.

I use MB quite frequently in my Hefes. Almost always ferment with 3068 on the warm side.

 

[Protos]

There's a cheap and easy trick to boost banana in Weissbier even more: just add some Dextrose to the grist. Weissbier yeasts convert pure Dextrose to banana esters.

Lallemand published an article on their experiment where they added Dextrose, 10 g per 1 L of wort, fermented it with Lalbrew Munich Classic at 20°C and registered a significant increase in banana esters. Here's about that: Could adding Glucose give more Banana flavour to your Hefeweizen?

There's also the Hermann Verfahren mashing method aimed to get the same effect without adding Dextrose: you step-mash half of the grains to a complete convertion and then add in another half of the grist in cold water to rest the whole mash at 45°C to naturally produce more Dextrose from the Maltose already present in the mash, and then you proceed with further stepped rests or with decoctions.

UPD:
Today I'm brewing a batch using the Hermann Verfahren Method, will ferment it with Lalbrew Munich Classic. I've been never fully satisfied with the level of esters I was getting from this yeast, so will see if it's different this time and if it's worth the effort of the double, six-stepped mashing. Will share the experience when the beer is ready.
My mashing schedule is like following:

Mash in 50% of the Grist:
Mash 20' @45°C / 113°F (1:3 grain to water ratio)
Mash 45' @62°C / 144°F (1:5 grain to water ratio)
Mash 20' @70° C / 158°F
Add 50% of the Grist + cold water, whole mash is cooled to 45°C / 113°F
Mash 45' @45°C / 113°F
Mash 20' @62°C / 144°F
Mash 20' @70°C / 158°F
Boil 60'

 

[deuc224]

I dont get why its so hard. I do 50/50 pils to wheat and run 3068 with a blow off tube without temp regulating. Ive learned that yeast kicks a bunch of banana at higher that 74 temps.