Yeast recommendation for Potsdamer Stangenbier

[kjelljorner]

I want to create a version of this commercial Potsdamer Stangenbier, based on a recipe from BYO below. It seems to be some type of hybrid that could be described as a cloudy, foamy, fruity and very drinkable lager-like beer (fruity Kölsch with high wheat proportion?). According to the description and also reports it should be rather fruity beer, with especially banana mentioned.

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.010
IBU = 15 SRM = 3 ABV = 5.3%

6.5 lbs. (3 kg) Weyermann Barke Pilsner malt
2.2 lbs. (1 kg) Weyermann Floor-Malted Bohemian Wheat Malt
0.84 lb. (0.38 kg) Weyermann Carafoam malt
0.84 lb. (0.38 kg) Vienna malt
3.3 AAU Tettnanger hops (60 min.) (0.65 oz./19 g at 5% alpha acids)
2.3 AAU Tettnanger hops (0 min.) (0.46 oz./13 g at 5% alpha acids)
A Kölsch-style yeast (such as Wyeast 2565 or SafAle K-97)

That recipe is fairly consistent with another recipe from a German home brew forum. However, according to the product sheet from the producer, the commercial Potsdamer Stange has an OG of 1.048 (11.8 Plato) and alcohol percent of 4.5%, corresponding to an FG of ~1.014 and an apparent attenuation of ~70%. This residual sweetness is not really consistent with the yeasts suggested in the recipes, such as K-97 (80–84%), WY1007 (73–77%), WY2565 (73–77%), which also don't give any particularly strong banana esters.

The yeast seems to be key to this beer. I'm thinking a low-attenuating fruity yeast, for example S-33? I was also considering M20, but might give too much clove. Any ideas?

 

[kjdevault1]

I don’t have a recommendation on yeast but the beer sounds great!

 

[madscientist451]

I’m thinking you’ll have to try a few different yeast strains to find the flavors described. Here’s another one to consider: https://www.lallemandbrewing.com/en/united-states/products/munich-classic-wheat-beer-yeast/

 

[Miraculix]

I’m thinking you’ll have to try a few different yeast strains to find the flavors described. Here’s another one to consider: https://www.lallemandbrewing.com/en/united-states/products/munich-classic-wheat-beer-yeast/

I second that. This beer has nothing in common with a Kölsch. I see it as a typical wheat beer with a fancy naming. Probably good though. I'd drink that!

 

[Miraculix]

Ok, I've read a bit in the German forums and it seems to be a cold fermented beer. You need a yeast that's capable of being cold fermented while having a lower attenuation and very low flocculation. It should also still be ester driven.

I think the banana in the description is not the in your face banana of a hefeweizen but more like the banana from a UK Coors light.

 

[kjelljorner]

Many thanks for all the feedback. I actually brewed the recipe a couple of weeks ago and it makes a very tasty beer. In about a week I'll be able to serve it to someone who has actually tasted the original, so waiting until then to give any verdict As for the yeast, I can't really see a wheat beer yeast for this as there is no mention of spice or cloves in any of the reports. And anyone knows any yeast that attenuates low, has low flocculation and produces (some) banana but no spiciness? I couldn't find any when looking. Here's another thread of tasters with conflicting notions of whether the beer has banana flavor or not.

---

OG: 1.044 (aimed for 1.048)
FG: 1.012
ABV: 4.2%
AA: 73%
(OG/FG are from Tilt; bottle-conditioning adds maybe 0.2–0.3% more ABV)

Fermentation was very vigorous at 20–21℃ and almost done within 24 hours. Increased temperature to 23–24 ℃ to let the yeast clean up byproducts and then cold-crashed. Carbonation of the bottles was also basically done within 24 hours but I let them sit for a week before putting in the fridge. In contrast to everything that I have read, the S-33 yeast behaves very nicely and is almost glued to bottom of the bottles unless you forcefully rouse it by shaking, so you can decide how much you want to bring over to the glass.

 

[MaxStout]

And anyone knows any yeast that attenuates low, has low flocculation and produces (some) banana but no spiciness?

Windsor will get you the low attenuation and low floc, with some fruity esters. Don't know if banana is among those.

 

[Miraculix]

Windsor will get you the low attenuation and low floc, with some fruity esters. Don't know if banana is among those.

No, it's not.... But could still work though!

 

[kjelljorner]

I was under the impression that Windsor and S-33 are very similar? The reason I chose S-33 is that it has a high isoamyl acetate score in Fermentis measurements (page 44 here).

 

[Miraculix]

I was under the impression that Windsor and S-33 are very similar? The reason I chose S-33 is that it has a high isoamyl acetate score in Fermentis measurements (page 44 here).
View attachment 878225

I'm not getting banana from any of these two, but you are right that they are pretty similar. Both are fruity, windsor a bit more imo.

 

[kjelljorner]

Beers compared side by side! Left is mine and right is the original. Clearly a difference in color. There was also much higher (and more stable) head on the real Potsdamer Stange. Flavorwise, they were both very refreshing, but the original stood out as being much more fruity. I still need to train my taste buds, but didn't pick up noticeable banana. It came across more like "tropical fruits" and almost felt on the way towards a shandy/radler but much more subtle. Don't really know how to reproduce that, but one idea would be to go with something like Lallemand Abbaye (although that would push the attenuation up).

 

[dmtaylor]

The new Fermentis E-30 lager yeast supposedly produces a little banana. I haven't tried it and don't think I will, but if it sounds good to you then go for it.

EDIT: Also, I see that the brewer's description includes pear in addition to banana. When I think of pear, and cloudy, foamy, and fruity, I think immediately of WLP400, which is similar to WLP410, which is similar to Lallemand Wit, Fermentis BW-20, or Mangrove Jack M21. Maybe try any of those next time. Or Wyeast 3944.

 

[kjelljorner]

Those all sound like fine yeast… except that they are POF+. Couldn’t detect anything of that in this beer. I was also considering E-30 but attenuation is high and then you loose sweetness.

 

[Miraculix]

Those all sound like fine yeast… except that they are POF+. Couldn’t detect anything of that in this beer. I was also considering E-30 but attenuation is high and then you loose sweetness.

It screams Windsor, if you ask me.

 

[kjelljorner]

I thought that Windsor and S-33 (the one I used) are extremely similar? Or is Windsor more fruity?

 

[Miraculix]

I thought that Windsor and S-33 (the one I used) are extremely similar? Or is Windsor more fruity?

Windsor is much fruitier. They are similar in terms of flocculation and attenuation.