22-11-08: Dangerously Delicious Dunkelweizen

[spearmint-wino]

Ich bedeutete eine Flüssigkeit Weizen Hefe

I was thinking this one:

WHITE LABS HEFEWEIZEN ALE YEAST -WLP300
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

[edit1now]

Grow it up a bit, split the least smear off to me so I can grow some...

I'm not that impressed with the Danstar Munich Wheat Beer yeast so far: the Hefeweizen from September is malty, hardly hoppy at all, and without any typical Weizen nose. No banana or clove. I'm wondering if I fermented it too cold, because I think it had a primary at about 11 to 15 degrees C in the shed, and some of those typical Weizen notes are supposed to be more pronounced with a 21 - 22 C fermentation.

[mysterio]

I use the WLP300 in mine. Surprisingly, I get a lot of banana aroma from it at 17C.

[spearmint-wino]

I tapped this a couple of days ago and its a good'un - there are clove/banana estery hints but very much in the background with a more pronounced munich/chocolate taste up front and nicely rich and smooth. Having trouble getting it fully up to pressure by force carbonating in the corni, although I may be being a little impatient
The more carbonated it gets the better it is drinking so I guess I should persevere

Definitely a good recipe to try if you're not sure whether you'd finish a full batch of dunkelweizen as it is more like a light porter with hints of dunkelweizen than a full-on banana-clove monster