Weizguy
Barley Bomber
my 2 cents... I have been known to brew a few weizens, and my last keg went to the BItter and Twisted festival for the Hunter United Brewers club stand. It was well received, and the first keg to run dry on a warm Summer day.
I like the Wyeast W3638, but also had success and fun with W3068 and W3056.
I generally use a 60/40 wheat/barley grist (basic weizen, or sometimes add Munich/Vienna or Caramunich for complexity) and about 14 IBU of German noble hops, and a multi-step infusion mash, with a rest at 38°C to create some ferulic acid, a short rest at 52°C (IIRC) to break down the excess protein, and a final sacc. rest at 63°C, with a 76°C mash-out.
Ferment around 17-20°C and allow plenty of headspace (at least 30%).
The recipe I use for a Schneider-weisse style beer is in the recipe section and seems to be well-regarded by those of superior taste. lol
I believe the use of dextrose was mentioned as being particularly useful as a precursor for isoamyl acetate (banana character). Not sure of the link, but it's in AHB.
I like the Wyeast W3638, but also had success and fun with W3068 and W3056.
I generally use a 60/40 wheat/barley grist (basic weizen, or sometimes add Munich/Vienna or Caramunich for complexity) and about 14 IBU of German noble hops, and a multi-step infusion mash, with a rest at 38°C to create some ferulic acid, a short rest at 52°C (IIRC) to break down the excess protein, and a final sacc. rest at 63°C, with a 76°C mash-out.
Ferment around 17-20°C and allow plenty of headspace (at least 30%).
The recipe I use for a Schneider-weisse style beer is in the recipe section and seems to be well-regarded by those of superior taste. lol
I believe the use of dextrose was mentioned as being particularly useful as a precursor for isoamyl acetate (banana character). Not sure of the link, but it's in AHB.