Weizen Yeast Strains for Hopfen Weisse Clone

[thatguy314]

I'm doing a Brooklyn-Schneider Hopfen Weiss Clone

Garret Oliver told me ideally I shoudl culture some schneider yeast, but I tried that and it's really not all that healthy. I haven't brewed many wheat beers and I was wondering if anyone could give me insights into the different weizen strains, so I can make a more educated choice about which strain for this beer.

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[ajdelange]

I'm with boob (or bub) - if it ain't Weihenstephan 68 it ain't wheat beer. Well, that's a bit of a stretch. There are other similar strains but I always use 68 as the standard to which I compare.

[thatguy314]

I'm with boob (or bub) - if it ain't Weihenstephan 68 it ain't wheat beer. Well, that's a bit of a stretch. There are other similar strains but I always use 68 as the standard to which I compare.

This beer isn't a traditional Weizen. It's brewed to weizenbock strength heavily hopped, but fermented with Schneider's yeast. The result is not particularly clovey, and has a complex fruity, estery character, (vanilla, apple, banana, etc.,). They made an american version with = amounts amarillo/palisad, a german version with saphir. The hop amounts are the same for both recipes

The published clone recipe in Beer advocate was

5.5 gallons
OG:1.084
FG 1.012

8# Pilsner, 8# Wheat
0.75oz Magnum
0.25 amarillo / 0.25 palisade 15 min
0.25 amarillo / 0.25 palisade 5 min
0.25 amarillo / 0.25 palisade dry hop

So, I'm not looking for the best yeast for a hefeweizen, I'm looking for the yeast that will give me the complex esters and will not give me an excessively strong clove character.

EDIT: check out http://beeradvocate.com/beer/profile/45/38700

[edisonst]

I have been meaning to attempt to clone this beer. I have a # of Saphir hops in the freezer just for that occassion. I plan on using the 3068 weihenstephan. I also attempted to culture from a schneider bottle but it did not work out. I much prefer the german brewed version but you may have better luck culturing from the brooklyner bottle as it does not have to travel as far. I am of course assuming that schneider lets them use their yeast in the americanized version. Just my 2 cents. Fermenting in the mid 60's will keep the clove down a bit and bring out more fruit. I have used several of the wyeast strains and the 3068 is the king. Other than a cultured strain its the only one from wyeast or white labs worth using....in my opinion.

From what I can find the beer stats are:

50% Pils
50% wheat
5 step infusion mash
OG 19.3 degrees plato(1.080)
Aparent Extract 3.9(1.015)
40 IBU
Hallertauer Tradition in 2 Bittering Additions
Late Hopped with Saphir
Open Fermented at 68 degrees for 1 week
3# saphir per barrel dry hopping for 1 week

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[thatguy314]

Thanks for the help! I'll let you know how it turns out. If it's any good, I'll bring some to NHC.

[Whitebeard_Brewer]

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