Wyeast 1007 German Ale For Wheat Beer?

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agraham

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Fellow Brewers,

I have a large amount of starters from a pack of 1007 wyeast I used to make some Kolsch style beer. I was wondering whether anyone had used it to make a german style wheat beer? Any input greatly appreciated.

Thanks! :beerbang:

Andrew
 

ausdb

Copper kettles don't kill people....
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agraham said:
I have a large amount of starters from a pack of 1007 wyeast I used to make some Kolsch style beer. I was wondering whether anyone had used it to make a german style wheat beer? Any input greatly appreciated.
[post="89571"][/post]​
You will make a wheat beer but nowhere near a true hefeweizen its too clean, but if you drink it fresh will at least be cloudy!!. At best it would be slightly fruighty but you will not get any of the signature cloves, bubblegum or banana esters which to me make a bavarian hefe. Why not make a few alts with it?

cheers ausdb
 

wee stu

wee stu's brury - hand made beers, award winning l
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ausdb said:
if you drink it fresh will at least be cloudy!!.
[post="89613"][/post]​
definitely more hefe than weizen with this very slow to flocculate yeast.

from wyeast: 1007 German Ale Yeast.
Probable origin: Dusseldorf, Germany
Beer Style: Alt beer, American style wheat beers
Commercial examples may include: St. Stan Alt, Schlosser Alt, Frankenheim Alt, and Pinkus Alt
Unique properties - True top cropping yeast, low ester formation, broad temperature range affects styles. Will ferment cold; 55 F range, (13 C) producing lager characteristics including sulfur production. Style is noted for dry, crisp characteristics. Fermentation at higher temperatures (70-75 F, 21-24 C) may produce some mild fruitiness. Extremely poor flocculating yeast, generally remains significantly in suspension without treatment or filtration. Pad filtration is often difficult. Brewer's benefit from DE filtration or centrifuging. Maturation: Beers mature fairly rapid, even when cold fermentation is used. Low or no detectable diacetyl, alcohol tolerance approximately 11% ABV. Flocculation - low; apparent attenuation 73-77%. (55-68 F, 13-20 C)
 

Mr Bond

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agraham said:
Fellow Brewers,

I have a large amount of starters from a pack of 1007 wyeast I used to make some Kolsch style beer. I was wondering whether anyone had used it to make a german style wheat beer? Any input greatly appreciated.

Thanks! :beerbang:

Andrew
[post="89571"][/post]​
1007 and K97 are rumoured to be the same!Here is a link that you may be interested in,

http://www.grumpys.com.au/read.php3?id=61666
 

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