Hefeweizen/American Wheat Blend

Option 3: Do a hefe

I can't overly differentiate an American wheat from an APA, especially when I brew them. I always go for the hefe when I brew.

Others can chime in on your experiments.

 

I've got to agree with inchrisn. While I've enjoyed a number of American Wheats (who doesn't love Gumball Head or Little Sumpin' Sumpin'?), it's not what I have in mind when I have a hankerin' for a wheat beer. I'd do a Hefe recipe with Hefe yeast.

 

Hefe grain bill, American hop schedule, hefe yeast?

I am not a fan of banana and clove flavors in beer. I prefer American wheat beers for that reason. I will be making one of these in the next few weeks.

 

´What would the results be of these two?´

If you brew them using your skills I think both will be fantastic!

 

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=135
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=126

As for Yyeast, I don't know that the two overlap. I don't know anything about the American wheat strain, but I think you could probably make an American style wheat using Noble hops to 30ish IUB.

 

I had the same issue. So now when I brew american wheats I use a less aggressive hop. Saaz and mt hood are my go to hops for wheats now. I brewed my first with willamette, and it was good, but entirely too much like an apa.

 

I couldn't say specificly what combination makes the bubblegum. I've never experienced it, but I can say that hefe yeasts esters are influenced by temp, pitch rate, oxygenation, among others. It's not as sime as hot = banana.

 

Personally, I'd brew a hefeweizen, ferment it cool to keep esters down, then dry hop with an ounce of amarillo.

 

According to JZ's Bavarian Hefe podcast and my memory, an overly hot fermentation and underpitching stress lends itself to bubblegum. Pitch healthy, oxygenate, and try to keep it at 62 degrees.

 

I concur with scurvy. I let my Bavarian Hefeweizen get as hot as it wants, because I add 10 pounds of strawberries to secondary and the fruity esters go nicely with the, well, fruit. But build yourself a nice starter, ferment cool and throw in a healthy dose of hops and I think you could have a very nice wheat beer.

I'd try to stay traditional and use noble hops for it, but I think some EKG or Fuggles could add something nice as late additions as well - especially if you're looking for something a little different than the standard hefeweizen.

Did you already brew this? What did you go with?

 

I am kinda with you on this, in that I somewhat less prefer the clove/banana flavors thrown off by pure hefe yeast. My own elderberry wheat is not real clovey or banana-ey (WY1469), and it's got (what I consider, lol) the perfect base malts for a wheat beer (probably not even close) . Of course I complicate all that with the thrown in elderberries, making it a little tart and kinda purple, but alas, I've digressed too far already....

But I like the idea of a hefe base with wheat beer yeast, even if there isn't that much distinction. To the OP: I'd say "how much do you like clove/banana" and let that decide what yeast you use. The yeast will probably dictate most of the results of this beer*.

*assuming base malts aren't that different, and your process is good