What to make on my bavarian yeast cake

[quentina875]

I knocked out two different heffeweiss batches one on top of the other's cake and would like to make a third after I rack this second into the secondary. I've got a bavarian weiss yeast in there and am looking for suggestions for the third and final batch before I move onto another yeast.

I'm enjoying seeing the differences by making several similar beers in a row on the same cake and only making a few minor changes . I've seen recipes for heffebocks and others darker wheat beers that I may consider. What do you recommend? There really isn't anything I have in mind.

Cant knock the savings on yeast either at 7 dollars a pack

Thanks in advance,

Adam

 

[NineMilBill]

Subscribed. Making a hef in a couple hours.

 

[MrOH]

Why not try the Weizenbock from Brewing Classic Styles?

 

[cockybitz]

+1 for dunkelweizen. My favorite style.

 

[TyTanium]

Dampfbier.

Though dunkel or weizenbock also sound tasty.

 

[quentina875]

I hesitated on previous visits to pick up the book, but i bought 'brewing classic styles' this week. Figured its a pretty good starting point for a wide array of recipes that I can tweek to my liking.

Furthermore, went with the dunkel from the book but used 6.6 lbs of wheat and 3.3 lbs of munich (both lme). For no other reason than cost I opted for dunkel over the wheat bock. Didn't feel like droppin the additional 13$ on another couple lbs of lme. Which makes me ask....

What do you do with the extra lme? Will it keep in the fridge (how long)? Can you freeze it(any ill effects)? Other options aside from double batches?

After my third batch and second use of this cake I'm movin on to stouts. I've got a buddy who wants to knock and split a batch of bourbon barreled stout. Any suggestions on recipes, techniques etc? I'm all ears and thanks for the tips guys, cant wait to taste this one. Cant even remember what a dunkel tastes like.

Adam