Been sampling the first few of a "hefeweizen" I did last month using Wyeast 3638.
1.4 kg wheat malt (JW)
1.4 kg pale malt (JW)
0.6 kg DME light
0.6 kg DME wheat light
14g POR pellets (9.2) - 60 min
14 g Saaz pellets (3.4) - 15 min
Wyeast 3638 1.5 L starter
Thin mash 3L / kg - single infusion @ 67 degrees C (batch sparged)
Batch: 22L
OG 1.046 FG 1.010
Comments: Fermentation was very strong and "complete" @ 19 degrees C within 3 days, then racked to secondary for 7 days (19 down to 16 degrees C) & bottled. (Yes, I wanted it done before Xmas ). Selection of hops based on what I had in hand.
I know it's not an ideal recipe or method, but it worked and I'm very pleased with the result.
Wyeast 3638 - highly recommended :beerbang:
It was a partial recipe I threw together:"Wyeast website" said:3638 Bavarian Wheat Yeast. Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloviness. Flocculation - low; apparent attenuation 70-76% (64-75 F, 18-24 C)
1.4 kg wheat malt (JW)
1.4 kg pale malt (JW)
0.6 kg DME light
0.6 kg DME wheat light
14g POR pellets (9.2) - 60 min
14 g Saaz pellets (3.4) - 15 min
Wyeast 3638 1.5 L starter
Thin mash 3L / kg - single infusion @ 67 degrees C (batch sparged)
Batch: 22L
OG 1.046 FG 1.010
Comments: Fermentation was very strong and "complete" @ 19 degrees C within 3 days, then racked to secondary for 7 days (19 down to 16 degrees C) & bottled. (Yes, I wanted it done before Xmas ). Selection of hops based on what I had in hand.
I know it's not an ideal recipe or method, but it worked and I'm very pleased with the result.
Wyeast 3638 - highly recommended :beerbang: