plustroy63
Active Member
Trying to decide between these two yeast for a malty dunkelweizen with out a ton of yeast character (light on the fruitiness, phenol, spiciness and banana)
this is a recipe I have been working up for the beer in mind whose description will follow in the next paragraph
https://www.brewtoad.com/recipes/poetic-benediction
Background: So a few months ago my buddy and I went to a local German pub and had some beers. He ordered a beer that I believe was a wheat beer. It was orangish brown, with medium mouth-feel and very malty/bready. No real hop aroma and to my surprise very subdued yeast character. He told me it was a benediktiner weissbier but I have sense gone back looking for the beer and Benedikinter is more a true bright tangy hefeweizen than the malty bready concoction I am looking to make. I now believe he may have had a Schneider aventinus weissbier Doppelbock which from it's descriptions may better fit the bill.
So I am open to yeast advice, recipe advice and or advice on what german beer you think my friend may have ordered and shared with me that was so delicious.
this is a recipe I have been working up for the beer in mind whose description will follow in the next paragraph
https://www.brewtoad.com/recipes/poetic-benediction
Background: So a few months ago my buddy and I went to a local German pub and had some beers. He ordered a beer that I believe was a wheat beer. It was orangish brown, with medium mouth-feel and very malty/bready. No real hop aroma and to my surprise very subdued yeast character. He told me it was a benediktiner weissbier but I have sense gone back looking for the beer and Benedikinter is more a true bright tangy hefeweizen than the malty bready concoction I am looking to make. I now believe he may have had a Schneider aventinus weissbier Doppelbock which from it's descriptions may better fit the bill.
So I am open to yeast advice, recipe advice and or advice on what german beer you think my friend may have ordered and shared with me that was so delicious.