Yeast for weizenbock

[dataz722]

I am going to be doing a weizenbock in a couple weeks and trying to figure out which yeast to use. I do not want any of the bannana, clove, bubble gum etc esters (or atleast a little as I can) so I know I will need to ferment at a fairly low temp. Is there any yeast in particular that I should use to try and further avoid the esters? I prefer dry yeast but am not really that opposed to liquid.

 

[Cpt_Kirks]

I'm brewing a Weizenbock this Thursday and will be using WB-06. Since it will be a pretty high gravity brew, I'm pitching two packs.

My first choice was Danstar Munich, but was not able to order it at the time.

 

[dataz722]

But how much esters do they produce?

Im consider just using s04 or s05. Probably s05 since it will ferement it out a little dryer. And thoughts about this?

 

[flyangler18]

I gotta ask the obvious question--if you aren't keen on the banana/clove/vanilla esters and phenols characteristic to this style, why are you brewing it?

My personal favorite strain for German wheat and rye beers is 3638: Bavarian Wheat. It's the strain in my Roggenbier and it's the mutt's nuts.

Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and clove.

Origin:
Flocculation: Low
Attenuation: 70-76%
Temperature Range: 64-75F, 18-24C
Alcohol Tolerance: 10% ABV

 

[dataz722]

Two reasons really. We are doing a big brew day but a bunch of people and thats what was decided on and also because I brewpub near me does a wheat beer that I REALLY like. It has basiclly no esters to it and its relativly dry.

Actually I should rephrase that. I dont mind some fruityness, I just dont want the banana, clove, bubble gum. I do like appleieness (yes, I know thats not really a word) and plum does sound like something i would like as well.

 

[flyangler18]

Perhaps Wyeast 3333 is a more appropriate choice?

Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate.

Origin: Germany
Flocculation: High
Attenuation: 70-76%
Temperature Range: 63-75F, 17-24C
Alcohol Tolerance: 10% ABV

 

[Malticulous]

How about K-97?

 

[bleedbluesgtr71]

So your essentially doing an american wheatdopplebock?... American wheats tend to not have the banana/clove/bubble gum esters that the German counterparts do...

 

[Backporchbrewery]

Yeah, if you want to rid the banana/clove esters use wyeast 1010 american wheat, if you want subdued banana/clove go for the bavarian wheat blend
I prefer american wheat beers and use the 1010 for all of them.