4 replies to this topic

[Poptop]

Hi All, Formulating my brewing line up and would like to brew a Kristalweizen soon. Anyone out there with a recipe? BJCP says a weizen has to have .5 of the grist wheat and the remaining pils. I've made plenty-O-hefe's in the past so I know what to expect but I'd also like to get a finished product to be as light in color as possible with as little banana and clove as possible. So I throw all of this out there to see what you's dude's think. Thanks, Mike

[SchwanzBrewer]

https://www.wyeastla...etail.cfm?ID=51

[Poptop]

Thanks for the link. A noteworthy (to me) statement from Wyeast: "Over pitching can result in a near complete loss of banana character." What this indicates to me is to make a hefty starter for an average gravity wheat beer? Thoughts?

[zymot]

light in color as possible with as little banana and clove as possible. So I throw all of this out there to see what you's dude's think.

Thanks, Mike

If you want to avoid banana and clove, avoid hefe yeast. Possible alternatives? How about a kolshe yeast? I would strongly suggest an Alt yeast. There are also "American wheat beer" yeasts. Another choice would be your favorite version of the Chico yeast: WPL001, 1056 or US-05, ferment as cold as the yeast will allow. also a California Common yeast? Any of these would produce good results, go with what attracts you most.

For a suggestion out of left field. Use Wyeast 1318, a favorite of mine for British Ale. It is the Boddington's yeast.

Keep the grain bill simple. As high of a percentage of wheat in the grist you think you can get away with. Wheat and pils malt, that is it. Use a noble German noble hop of your choice. 60 minute addition only. No flavor or aroma additions.

That is my 2 cents.

[Poptop]

Those are great ideas, I was going to pose the question of using 05 instead of wheat yeast. 05 would likely produce a clean profile. Today I drank a Westy Kristalweizen and it was very nice. Highly quaffable.