Weizen Yeast Strains for Hopfen Weisse Clone

[thatguy314]

What kind of problems are you having culturing yeast from the bottles?? I did a Hoegaarden clone, with their yeast....granted it took like 2 6'er's of yeast dregs.....and I stepped it up like 3 times....but it worked like a champ, I loved that beer.

Good luck

It's a lazyness issue and question of how good/healthy the schneider yeast will be. There's a reason schneider's the only big weizen brewery that bottles with weizen yeast (most like weihenstephan filter and add lager yeast for bottle conditioning). It's not very package-stable, and I'm not sure what I get out of the bottle will be 100% representative.

I don't know what yeast brooklyn packages on.

[aquariumdrinker]

I live pretty darn close to Brooklyn Brewery, and one time this guy broke a whole jar of yeast outside my apartment, If you want to stop by maybe we
can culture some up from the curb??

[thatguy314]

I live pretty darn close to Brooklyn Brewery, and one time this guy broke a whole jar of yeast outside my apartment, If you want to stop by maybe we
can culture some up from the curb??

At least one jar was left intact! And that yeast went on to take 2nd in 2 competitions.

[edisonst]

Attempting this clone is now officially on my docket. I will brew it in 2 weeks from saturday. Please let us know how it goes when you brew it. What mash temp where you planning on using? I will probably dough in at 99 degrees and do a double decoction with infusions from there. Unfortunately I cant do a direct fired step mash so its going to be a long brew day.

[thatguy314]

Attempting this clone is now officially on my docket. I will brew it in 2 weeks from saturday. Please let us know how it goes when you brew it. What mash temp where you planning on using? I will probably dough in at 99 degrees and do a double decoction with infusions from there. Unfortunately I cant do a direct fired step mash so its going to be a long brew day.

I haven't decided if I'm going to do a decoction or mix in a little mellanoidin malt.

As for mash temps, I'm going to do a nice long rest at 148, followed by about 20 min at 156ish (add some mouthfeel by dextrins), and then mash out. I'm looking for about 80-85% attenuation here and i'm going to have to work for that if there are no sugar additions.

[ApresSkiBrewer]

If you got some fresh bottles (3 min), and dumped the dregs of Schneider's into a 100-200ml's, I bet you'd get a solid enough culture to prop up from there. Yeah, the yeast will be pretty f**ked by the time it gets over, but once you get a bit of prop going, that culture shouldn't exhibit any insane mutations. Worst case, taste your second propagation wort, and see how its going. I'd vote for culture... and then obv. the 3068.

[edisonst]

So my clone attempt of this beer in on day 6 of primary fermentation. I used 3068..made a 2 litre starter and then stepped it up with 2 more litres. Fermented at 62...actually got up to 63 or 64 as fermentation was so vigorous my fridge couldnt cool fast enough. Blow off was insane, lost about a gallon of beer. Fermcap s is no match for this yeast. I will dry hop tonight or tommorow when I take a gravity sample. Convection in the fermentor has finally slowed. The majority of fermentation was done within 24 hours as is typical with this yeast. Here is my recipe so far, still deciding on the dry hop amounts.

Badgers Hopfen Weizenbock

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 17.78
Anticipated OG: 1.080 Plato: 19.27
Anticipated SRM: 6.4
Anticipated IBU: 39.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.062 SG 15.16 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.6 9.00 lbs. Wheat Malt Germany 1.039 2
43.6 7.75 lbs. Pilsener Germany 1.038 2
5.6 1.00 lbs. Munich Malt Germany 1.037 9
0.2 0.03 lbs. Carafa Special Germany 1.030 420

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Perle Pellet 6.00 5.9 90 min.
1.00 oz. Perle Pellet 8.50 30.4 60 min.
0.50 oz. Saphir Pellet 3.70 1.3 10 min.
1.00 oz. Saphir Pellet 3.70 2.2 1 min.
2.00 oz. Saphir Pellet 3.70 0.0 Dry Hop


Yeast
-----

WYeast 3068 Weihenstephan Weizen


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 17.78
Total Water Qts: 18.00 - Before Additional Infusions
Total Water Gal: 4.50 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 80.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Dough in 5 15 111 109 Infuse 117 18.00 1.01
Protien Rest 5 30 123 121 Decoc 212 3.23 1.00 (Decoc Thickness)
Sac Rest 5 90 150 148 Infuse 210 10.42 1.60
Mash Out 20 30 170 170 Decoc 212 12.14 1.00 (Decoc Thickness)


Total Water Qts: 28.42 - After Additional Infusions
Total Water Gal: 7.10 - After Additional Infusions
Total Mash Volume Gal: 8.53 - After Additional Infusions

[edisonst]

So i tapped mt clone atempt yesterday and it kicks ass. Pretty close to the commercial version except I did not achieve the aroma(hop)that i was looking for . I dry hopped in the primary and just threw in loose pellets. Next time I would transfer to secondary to dry hop or use a nylon bag. I used perle for bittering because tradition was not available. Tradition is the bittering hop used in the commercial version. Definately not a flawless beer but really drinkable and pretty deadly with hidden alcohol strength. Did anyone else go through with the clone attempt? I d love to know how they turned out. Cheers.