Weizen Aroma

[dreadhead]

Hi guys, currently in the process of fermenting my first all grain Weizen. The gravity is sitting around 1.020 after a couple of days, and when I pulled a sample, the beer had none of the typical estery/phenolic aromas going on, kinda has a smell like bread dough with a metallic edge to it. Typically, what stage of fermentation would the yeast start to produce the normal wheat beer aromas?

The beer is all Weyermann grain (55% wheat, 40% Pale Pils and 5% Munich) fermented with Danstar Munich dried wheat yeast.
Yeast was pitched around 12 deg and is fermenting around 20.

Cheers :icon_cheers:

 

[RetsamHsam]

You may not get the banana/clove flavour using the danstar yeast. You really can't beat wyeast 3638 for a true weizen

 

[seemax]

I was very disappointed with the Danstar.

WB-06 delivered a better result, closer to a typical wheat, banana was still quite restrained, but plenty of phelonics/esters.

Never know, it may improve with age... probably unlikely

 

[blackbock]

Give it a couple of weeks after finishing to reach its best. I think Weizens are best without the Munich malt though, for me it's Pils/Wheat only.

 

[QldKev]

:icon_offtopic: What about vienna in a weizen

QldKev

 

[hockadays]

and carahell!

 

[hockadays]

once you use the 3056 or 3068 you'll find the aromas your looking for. I could not find it with a dry yeast the three times I tried..

 

[RetsamHsam]

once you use the 3056 or 3068 you'll find the aromas your looking for. I could not find it with a dry yeast the three times I tried..

3068 was the one I meant, not 3638. Sorry for the confusion

 

[reviled]

:icon_offtopic: What about vienna in a weizen

QldKev

Why not? Would work, if you can use Munich in a weizen why not Vienna? Vienna's just a slightly lighter version so it would be sweet as I reckon!

But weizens are yucky anyway