Beer Forum

This recipe usually gets a good reception.. I have a question about wheat yeasts.. I usually dump just a vial brought to room temp without propogation. I was wondering if I could get something drier via propogation up to double the yeast? Or is it just a question of starting gravity and not yeast power?

6 lbs Wheat DME
.5 lbs Flaked Wheat (Toasted)
.5 lbs Munich Malt
0.25 lbs CaraPils Dextrin Malt
1.0 oz Hallertau hops, 4%
1.0 oz Styrian Goldings hops, 4%
WLP 300 or WLP 380
OG: 1.056
1. Steep grains in 1.5 gallons of water @ 150F for 30 minutes.
2. Sparge grains with 1 gallon of 150F water.
3. Bring volume to ~7.0 gallons and boil.
4. Remove from heat and add extract and 0.5 oz of each hop
variety.
5. Bring to a boil again and let go for 45 minutes.
6. Add remaining hops.
7. Boil for another 15 minutes.
7. Cool, aerate, pitch!

Use WLP300 for more bananas and WLP380 for more cloves.

Use WLP300 for more bananas and WLP380 for more cloves.

Or just use Wyeast 3068 for just the right amount of both!
I don't think you will get that much more attenuation with a starter, wheats tend to leave a bit more sugar behind.
BUB

bub wrote:

Use WLP300 for more bananas and WLP380 for more cloves.

Or just use Wyeast 3068 for just the right amount of both!
I don't think you will get that much more attenuation with a starter, wheats tend to leave a bit more sugar behind.
BUB

I hate to admit this but I agree with Bub. 3068 is definitely the yeast to use.

Also, this is one of the few cases where I say to not use a starter. The esters (the clove and banana flavors) are more pronounced when the yeast is stressed, i.e. underpitching. You can control the flavors somewhat with your fermentation temperature. Lower temps will give more clove, higher temps more banana. In the middle will give you a balance. Pick your flavor and pick your temp accordingly.

Wayne
Bugeater Brewing Company