Weizen/Wheat - anything missing?

[leigh1919]

I'm going to do my first Wheat beer in the new year - despite being told it's an 'easy style to make,' is there any glaring potholes I need to avoid brewing with wheat?

the grain bill will simply be:

55% M.O
45% Wheat (3.9ebc)
and some liberty hops.

Danstar Munich yeast, and maybe a whirlfloc (although not sure if needed)

Would one packet of yeast be enough, or should I chuck in two?

also, can i use my regular blend of spraymalt and dextrose to prime the bottles with?

[mysterio]

Yeah it is genuinely an easy beer to make in every way. Cheap, ready to drink fast, not dependent on hop character and so on.

One thing I would say is I think German versions include at least 50% of wheat malt.

Another thing I would say is if you want to make the 'perfect' weiss, go with the liquid yeast, Wyeast Weihenstephan 3068 or White Labs 300.

[edit1now]

Danstar Munich Wheat yeast will give you a clovey wheat beer - if you can get hold of the Weihenstephan and grow it up a lot, it should make a more bananery wheat, particularly if you can get the fermenting temp into the low 20s.

[mysterio]

Just to give you another opinion, I like the liquid yeast down at 17C, I find the phenolics and higher alcohols take over at the higher temps.

Also i've never tried the dried yeast so it may well be very good. I am a convert to dried lager yeast which I used to think would never happen.

[edit1now]

I am a convert to dried lager yeast

I thought that went against everything a good JBK-er stood for

I've had not luck with Wyeast at all - the first one I grew-up on TCP wort and the second I knocked onto the floor on brewday

[mysterio]

Oh dear! Try the white labs stuff from Hop & Grape, maybe. If you're wanting to brew a really good bitter or a wheat beer, then thats when it comes into its own.

I thought that went against everything a good JBK-er stood for

I take it you mean lager? Yes, I am a lager lover and proud of it

[Barley Water]

Well, when I do a weizen, I go for 70% malted wheat, a little Munich malt and the rest German pils. I would think that using MO would add a bisquet flavor which I would think would be out of place for the style (but will probably taste good). Although I agree that it is easy to get in the ballpark with this style, I think it is hard to make a really great example. The most important aspect of the beer is the yeast and how you handle it. I just love WLP300, it tends to give more bananna than clove if you ferment at about 68F (I would not go any higher however or you will start getting fusels which ruins the taste). Much like Belgian strains, the heffe strains are very temperature sensitive so temperature control is very important. I am also a big fan of decoctions for this style but I won't even get that argument started. I also recommend natural carbonation since you want alot of yeast in the final product anyway plus it's easier to get aggressive when bottling especially (and God knows you want a big billowing head on this beer). Anyhow, it's a great style and it's fun to control the flavor of the beer by fooling around with the yeast and fermentation procedures, enjoy.

[leedsbrew]

I have recently brewed a hefe with danstar Munich and to be honest it was dissapointing! If you can definitley use wlp300!

[coatesg]

One thing I would say is I think German versions include at least 50% of wheat malt.

Yup - that's correct (I thought it was a German law, but i can't find anything to support that for the minute!) - usually 50%+ wheat and the rest pilsner.

+1 for the WLP300/3068 too - I pitched my WLP300 slightly cold and brought it up to 17C and it came out lovely. Though, I donated some harvested yeast to a mate who fermented it "in his front room" with no temp control and produced an absolutely amazing hefe - much better than my one where the yeast came from! Ho hum!

[leigh1919]

Thanks guys -

ok, here's the thing with the yeast - I dont have any temperature control, really , whilst fermenting. No brewbelts or anything.

Many of you have totally recommended WLP's or liquid yeasts for wheat, but was looking for dried options - an yes, I definately want more banana, less clove. I will up the wheat to 50% at least.

in light of the fermentation temp issue, is it more prudent to maybe brew this in the summer? I would hazard a guess that my ambient temp in the FV is between 20-24 degrees - it gets blasts from the radiator, you see.....

Not done a beer before where temp control seems such a major factor. I'm very much used to pitching my usuals of S33 or US05 and letting it go....

[mysterio]

Even without temp control I reckon the liquid yeast is the way to go. This is the yeast that is banked at Weihenstephan and the breweries in Bavaria buy.

For the dried, do you have the option to do 10 gallons and split it into two fermentors? Or even just split a single batch?

There are two dried Hefe yeasts, the WB-06 and the Munich. Could be interesting to split them and see which you prefer.

[leedsbrew]

LOL you beat me too this one mysterio as I was replying to your post about my Brooklyn Chocolate stout recipe!

+1 for

Even without temp control I reckon the liquid yeast is the way to go. This is the yeast that is banked at Weihenstephan and the breweries in Bavaria buy.

For the dried, do you have the option to do 10 gallons and split it into two fermentors? Or even just split a single batch?

There are two dried Hefe yeasts, the WB-06 and the Munich. Could be interesting to split them and see which you prefer.

[leigh1919]

I dont have two fermenters but it's hardly going to break the bank buying another, is it? Or i could just do plain old experimenting. I reckon I will go dried to start, see how that turns out and then go liquid. I do plan to go liquid eventualy, so may as well start at some point....!! At least there are a few options out there, dried wise.

[Zapp Brannigan]

I got massive banana notes using weihenstephan yeast at around 20 degrees. The dried weizen yeasts are, IMHO, pants.

Tin hat on!

ZB

[clogwog]

Just to give you another opinion, I like the liquid yeast down at 17C, I find the phenolics and higher alcohols take over at the higher temps.

I agree.

I use WY3068, and build up a good sized starter. I use only the slurry, but I have the starter at 17.5ºC, and ferment at that temperature all the way.
It goes off like a bomb, so you must use a blowoff tube and collection bottle, unless you like to clean up a potential big mess.

My procedure gives me a beautifully balanced hefeweizen with some spice and subtle banana, all in balance with the body of the beer.