Post Number: 29
|Posted on Tuesday, September 07, 2004 - 04:23 pm: ||
I posted a while back about "stressing" the Weihenstephan yeast to emphasize the clove flavors and de-emphasize the banana flavors. The results are now in. I made a hefe similar to Schneider Edelweiss, i.e. higher gravity and Cascade hops instead of noble hops. I also used about 10% munich malt extract based on suggestions from this board. All-extract recipe, with the balance being 60/40 wheat LME. OG=1.048, FG=1.012, IBUs about 25 (all Cascade, 0.75 oz bittering, 0.5 oz flavor, 0.75 oz aroma, 5-gal batch). I pitched the yeast at about 65 deg. and did not use a starter. That was the slight stressing part. Oxygenated normally with pure O2. Fermented for about 4 weeks at 64 deg. and kegged with 20 psi CO2. Actual fermentation temp in the carboy got up to about 68 for a while from the heat of fermentation, but it was in a 64-deg environment the whole time.
The results were fabulous. Everyone who tried it thought it was the best hefe ever. Even a person who was not a hefe fan was sucking it down. A little darker in color, mainly because of the Munich. Clove flavors came through well, but not overpowering. Banana greatly reduced, possibly too much, if you like to smell some banana. Munich provided a bit more body and sweetness, perfectly balanced by the slightly higher cascade hopping. Cascade aroma hard to detect, but the overall aroma was so wonderful that we must have done something right. Next time, I will prepare a starter and see what difference that makes re banana/clove balance.
Ahh, I have found true enlightenment ...