Wheat beer yeast options

[peternew_za]

Hi Peter
I have plans to do a Franziskaner Hefe Weissbier when my German relos drop in next. Would you mind sharing your recipe?
Regards
Jolls

Sorry missed your post. Sure! Recipe Brewfather fermentation temperature was 22 to 23.

 

[Jolls]

Thanks Peter. appreciate it.

Cheers n Beers

Jolls

 

[Jolls]

Sorry missed your post. Sure! Recipe Brewfather fermentation temperature was 22 to 23.

Hi Peter,
Thanks for the recipe - just cubed it now and into the fermenter tomorrow. Appreciate your help.
Cheers n Beers
Jolls

 

[Good Truble]

I brewed a Hefeweizen using M20 last month. Very pronounced banana flavor. Good body. I prefer it over WB-06 for a Hefeweizen (though I do like WB-06 for other types of wheat beers).

 

[Paleman]

Rehashing an old thread, but my last two wheat beers I used Lalbrew Abbaye Belgian. One brew was 60% wheat - 40% barley, the other was 100% wheat.
Both beers really delicious and that yeast captured the banana and bubble-gum like no other wheat beers I've ever brewed. I highly recommend giving it a go.

 

[An Ankoù]

I brewed a Hefeweizen using M20 last month. Very pronounced banana flavor. Good body. I prefer it over WB-06 for a Hefeweizen (though I do like WB-06 for other types of wheat beers).

View attachment 122054

I made my very first wheat beers with WB-06 until I learnt that's it's not a hefeweizen yeast at all, but a a Belgbrewian yeast for making wit - like Hoegaarden. I got much better results from Lalbrew Munich Classic, which is the proper yeast for the job.
The Abbaye Classic certainly looks interesting, though. Might give it a whirl.

M20 and Munich Classic might be the same yeast.

 

[philrob]

Cracked my first bottle today of a Hefeweizen I brewed 3 weeks ago.
WY3068.
Very happy with the result. Tastes and looks like a classic Bavarian Wheat beer.

 

[1_Harald]

Im letzten Jahr habe ich einen Splitsud mit 3 unterschiedlichen Hefen gebraut. Im KEG einen CC bei 1° C und danach Karbonisierung in klassischer Flaschengärung durchgeführt. Nach 4 Wochen Reifung bei 20 °C, anschließend zur Lagerung im Kühlschrank.

W 1, WY 3056 Bavarian Wheat Blend
W 2, LalBrew Munich Classic
W 3, MJ Craft Series M 20

Das W 2 hat ein sehr guten fruchtigen, bananigen Weizenbiergeschmack sowie eine super Schaumstabilität gebracht.
Mit diesem Weizenbier erreichte ich den 7. Platz der Deutschen Meisterschaften.

Viele Grusse aus Deutschland, Harald

Last year I brewed a split decoction with 3 different yeasts. In the KEG a CC at 1° C and then carbonation carried out in classic bottle fermentation. After 4 weeks maturation at 20 °C, then for storage in the refrigerator.

W 1, WY 3056 Bavarian Wheat Blend
W 2, LalBrew Munich Classic
W 3, MJ Craft Series M 20

The W 2 has brought a very good fruity, banana wheat beer taste as well as a super foam stability.
With this wheat beer I reached the 7th place of the German Championships.

Best regards from Germany, Harald

 

[An Ankoù]

The W 2 has brought a very good fruity, banana wheat beer taste as well as a super foam stability.
With this wheat beer I reached the 7th place of the German Championships.

Well done. Congratulations. Bring me a bottle if you ever come to France.

By the way, I made a batch last year using Dark wheat malt (Bestmalz and Weyermann are pretty much the same at 18ebc) It was a funny colour, I have to say, but deliciously rich in flavour. I'll do it again this year. Have you tried it?

 

[1_Harald]

Well done. Congratulations. Bring me a bottle if you ever come to France.

By the way, I made a batch last year using Dark wheat malt (Bestmalz and Weyermann are pretty much the same at 18ebc) It was a funny colour, I have to say, but deliciously rich in flavour. I'll do it again this year. Have you tried it?

Hallo Ankou,
zu spät, das helle Hefeweizen ist ausgetrunken.
Aber Mitte Mai braue ich einen dunklen Weizendoppelbock für die kommenden Meisterschaften der Hobbybrauer Deutschlands im September 2023.
Nach Frankreich in die Bretagne werde ich leider nicht kommen.
Hallo Ankou,
too late, the light Hefeweizen is drunk.
But in mid-May, I'm brewing a dark wheat double buck for the upcoming championships of hobby brewers in Germany in September 2023.
Unfortunately, I will not come to France in Bretagne.

 

[1_Harald]

Hallo Ankou,
zu spät, das helle Hefeweizen ist ausgetrunken.
Aber Mitte Mai braue ich einen dunklen Weizendoppelbock für die kommenden Meisterschaften der Hobbybrauer Deutschlands im September 2023.

Nach Frankreich in die Bretagne werde ich leider nicht kommen.

Hallo Ankou,
too late, the light Hefeweizen is drunk.
But in mid-May, I'm brewing a dark wheat double buck for the upcoming championships of hobby brewers in Germany in September 2023.

Unfortunately, I will not come to France in Bretagne.

 

[1_Harald]

Der dunkle Weizendoppelbock mit der LalBrew Munich Classic ist gebraut.
Heute wurde vom Gärbehälter in KEG für den CC abgefüllt, hier die Messergebnisse.
Die erste Verkostung war sehr zufriedenstellend.
Viele Grüsse aus Deutschland, Harald

The dark Wheat Doppelbock with the LalBrew Munich Classic is brewed.
Today the fermentation tank was filled into KEG for the CC, here are the measurement results.
The first tasting was very satisfying.
Greetings from Germany, Harald

 

[1_Harald]

Der dunkle Weizendoppelbock mit LalBrew Munich Classic (Vol. 9,2 % Alc.) ist gereift und abgefüllt, aus meiner Sicht ist er gelungen. Im September werde ich ihn zum Wettbewerb einreichen.
Viele Grüsse aus Deutschland, Harald

The dark wheat Doppelbock with LalBrew Munich Classic (Vol 9,2% Alc.) has matured and bottled, from my point of view it has succeeded. In September, I will submit it to the competition.
Greetings from Germany, Harald

 

[1_Harald]

Update: Der dunkle Weizendoppelbock erreichte den 6. Platz beim Wettbewerb des Verbandes der deutschen Hobbybrauer.

Viele Grüsse aus Deutschland, Harald

Update: The dark wheat doppelbock reached 6th place in the competition of the Association of German Hobby Brewers.

Many greetings from Germany, Harald