Weiss Bier hops

[Hamish]

Hi folks,

Just brewed a reasonably successful extract Weiss Bier.

1500g LME 55%/45%
450g DME
125g Carapils
28g Hallertau Hersbrucker
Danstar Munich

OG 1052

However, the nose is a little too malty for my liking.

Clearly I want the yeast to dominate but to improve the nose I was thinking about adding a few late hops during the last 10 or maybe just the last 5 minutes of the boil of the next brew.

Any suggestions about how much to add?

[Fuggled Mind]

Anything up to 7g of Saaz, Hallertauer or Tettnanger should do the trick

[Hamish]

Thanks, I'll try that. Just need it to cool down a little, the weather is a bit warm for fermenting wheat beer at the moment.

[Fuggled Mind]

I noticed that you used Danstar Munich but this is a lager yeast and not suited to warm conditions. Why not try again using SAF Brew WB-06 Wheat Beer Yeast, which is a dedicated wheat beer yeast for the German style.

Cheers
Jason

[Hamish]

Hmm food for thought, no harm in trying something different but was pleasantly surprised with the results.

But Munich is a top worker & a wheat beer yeast for the German style isn't it?

Won't any wheat beer yeast fermented at warmer temperatures result in clove like flavours? If you're after banana & bubble gum flavours it needs to be fermented at 18C or below. Or have I got that the wrong way round?

[leedsbrew]

I noticed that you used Danstar Munich but this is a lager yeast and not suited to warm conditions. Why not try again using SAF Brew WB-06 Wheat Beer Yeast, which is a dedicated wheat beer yeast for the German style.

Cheers
Jason

Danstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world’s great wheat beer breweries. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality.

Think you'll find that it IS a wheat beer yeast!

I personally don't like it but a lot of people find that it produces good results for them. So Hamish, if you like it mate, keep using it.
For a Weisse style beer I would recommend white lab WLP300 any day of the week. As for WB-06. I find it a cracking yeast for Belgian style Wit beers!

[Fuggled Mind]

Oops

I made the natural assumption it was a lager yeast. I stand corrected on that one.
On a more positive note, you learn something new every day.

Cheers

Jason

[potatoes]

I used the Danstar Munich yeast and was very happy with it. Especially the price! Other yeasts tend to get expensive although they are probably better. I also noticed some banana type flavours which come when fermenting at higher temperatures. Maybe dont knock it till you have tried it.

Has anyone ever done a comparison? WLP300 v Danstar?