Münchner Weisse

[prodigal2]

I have just polished of a HB Münchner Weisse and I must admit it was a great drop of beer.
What I would like to know is where would be a good starting place to find out more about making this style of wheat beer.
And does anybody have any tips, tricks and yeast suggestions that would help me produce a beer in a similar vein.

I am about to put an order in with my HBS(that does one mail run a month) and I was wondering what type of ingredients I should put on the shopping list, other than the obvious wheat malt.

[prodigal2]

I have just read the marathon that is Phils Hefe thread. And this seems to tick all the boxes.
so on order is Wheat malt, hersbrucker, and WB-06.Hopefuly I will get this made in the next couple of months work permitting.

I did think that Münchner Weisse was different to Hefe as HB also do a Hefe as well. But Phils Hefe seems to tick all the boxes

[mysterio]

I've got the Paulaner recipe from a visit to Munich P2 if you're interested. It's not really important though as long as you've got at least 50% wheat malt in there. Using a proper hefeweizen yeast such as WLP300 (there are others) and controlling the fermentation temperature has the biggest impact on the flavour.

[prodigal2]

I've got the Paulaner recipe from a visit to Munich P2 if you're interested. It's not really important though as long as you've got at least 50% wheat malt in there. Using a proper hefeweizen yeast such as WLP300 (there are others) and controlling the fermentation temperature has the biggest impact on the flavour.

Cheers Mysterio, I think that I will need to rig up my 100W towel radiator to maintain a constant controlable temp. As I find the banana flavours are the key to hitting the flavour profile that ticks all the boxes, with a good yeast.

For practicality reasons, I will be trying this first attempt with a dry yeast, either the brewferm yeast, that sevener used in his Hefe or WB-06. Its more about being around to prep a starter than anything else