I've named my last few batches "Jupiter" because I wanted to see if a higher gravity would help. As I write this, I'm drinking my first bottle of Jupiter 2 (aka Hefe Will Robinson) next to a bottle of Paulaner. Mine went 1.054 to 1.0136 (5.3% ABV). I think I've got the color where I want it,
but the tartness was still there. I was a bit surprised, though, because I hadn't had a Paulaner in a while, and I recalled it as being one of my favorites, but it tasted a bit dull. I blended the two (heaven help me), and I liked the result. But if I had to pick one over the other, the Paulaner is closer to what I'd call ideal.
I've been studying this page quite a bit:
http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/ and following their advice to the extent that I can. I've tried lowering the mash pH with acidulated malt, as well as letting it ride as high as 5.8. I do ferrulic rests, so rests at 45, 63 and 72, and I think I'm happy with the clove and banana balance. It's just that tartness that I can't seem to figure out.
OK, so...
I know I shouldn't be drinking as I write, but I just went back and poured a Jupiter 1. It's less tart, but also lighter (1.0505 to 1.0126). It's got nice flavors, but again... the tartness. In comparison, the Paulaner might have a hint of hops, too? I've been doing 60-minute additions only. I seem to get a faint whiff of something noble in there... maybe that oddly skunky smell I've gotten from Hallertauers.
As far as malts, I started around 70% wheat and have come down to 52%, hoping to get rid of the tartness. I use 7-10% carahell, maybe 20-30% pilsner, and 10-20% light munich or a combination or munich and vienna. I also add maybe 2-3% melanoidin, just in case there's something to the "faux decoction" thing. All of my malt is Weyermann.
I've tried fermenting at 16C, and up to 24C. I usually shoot for 20-22. I have to use dry yeast due to my location, but I've read that the yeast I'm using, Danstar Munich Classic, is in fact the W68 strain. I can order WLP yeasts by special order, but they run about $20 shipped, take maybe 6-8 weeks to arrive, and it still seems like the best choice would be WLP300, which is the W68 strain anyway, right? For what it's worth, I also had tartness with WB-06 and Danstar Munich, neither of which I'll use again.
I have very soft water to begin with, and I have an inline filter. I don't do additions for hefeweizen, but I've found I need to add various salts to my other brews (pilsner, helles, and alt). I brew in poly/plastic water tanks, and I don't get any tartness in my other beers. Just the hefeweizens.
I've got a brew day scheduled for tomorrow. I've added 2% glucose to the recipe, but although it should give me more banana, I'm not sure it'll help much with the tartness. I'm not sure what the next step is. Do I keep tinkering with the recipe? Or do I something drastic and try a lager yeast, or something like Nottingham or S-04, to see whether it's the yeast or something else? I've been doing 5L batches until I get the recipe and process figured out, so I don't mind if a batch doesn't turn out the way I'd hoped. I'm not a fan of American or Belgian weizens either, but I'm willing to give it a shot.
Just hoping to make a really good hefeweizen.
Thanks for your input!