Hefeweizen recipe non-traditional

If you want to accentuate the banana, I'd definitely underpitch and ferment a little higher, as both encourage ester formation.

FWIW, underpitching doesn't stress the yeast. It simply causes a longer logarithmic phase, and that is when most esters are produced, so longer log phase equals more ester production.

No experience with this hop, even though I have a pound of it in the freezer, but I sincerely doubt that the banana descriptor is isoamyl acetate in nature. That said, I'd be interested to hear your results if you do use it. Myself, I only use a small bittering charge with my hefeweizens, though I have dry hopped with Nelson in the past, with good results.

 

Never used Jarrylo, but have had success with Amarillo, Saphir, Crystal, and Citra in the past.

 

Doing Open Fermentation helps with getting banana as well, at least with the SN yeast.

 

Do a step mash with an acid rest. Then warm ferment 3068 (68f). Do not alter any pH in a Weissbier.

 

Nelson in a bananaforward hefe sounds interesting, clove not so much.

 

I wouldn't ever dry hop a hefe and I wouldn't do anything other than a bittering addition for like 10 ibu max. I'd use something low alpha acid like hallertau varieties as to ensure I don't overshoot my bitterness which should be just enough to balance the sweetness of the malt. I had good results with 3068 at 68 for two days then free rise to 72. Very banana eatery goodness. Kegged and carbed in 9 days grain to glass. Not a great beer but good in my book.

 

Not the same thing, but I'll be transferring a Belgian blond to keg today and I will dryhop in the keg with Jarylo and Tahoma.

 

I don't know what @TheBeerery meant, but there are no grists that will always be in a decent mash pH range (with all water profiles).

 

I meant don’t alter whatever pH is. Don’t even worry about it. Ferulic acid development likes higher pH. Doing a short or low pH with the rest basically negates the rest.

 

I do wits and american wheats all the time, with great success. My very first suggestion that will help you achieve your look and mouthfeel, is to use unmalted wheat!!!! For me unmalted wheat is that secret ingredient that most homebrewers don't use, and I think it's the difference that gives those beers that cloudy look and silkiness that you just don't get with malted wheat grains.. not even flaked wheat does this as well.. it just has that subtle(milky) thing that no other wheat grain has to that degree.. Throw it on a protein rest for 35-40 minutes at 128 degrees. You have to add the rest of the grains with a mash water at a much higher temp(say 173-175ish really pushing the limits) to raise the overall temp back just above 150 for the main mash... you just want to barely cover the unmalted wheat with the 128 water, then add the other grains(include OATS FOSHO - another cloudy helper)... also don't let that thing sit on the cake too long... it doesn't follow the normal rules to make it to style visually... where most say "let the yeast finish up" and recommend letting beer sit another week after not moving gravity-wise, I'd say you wanna push no more than 72 hours after the gravity is stable... any longer and your beer is getting clearer by the day man... as for temps... start at 68(24hrs or so).. lower to 65.... this will slow down ferm a bit... then gradually raise it a cpl degrees a day till you hit 73-74 and that where you wanna be for the last cpl of days of fermentation and the 2-3 days you let it sit after that...typically I don't have witbiers go longer than 8-10 days max and Amwheats maybe 2 weeks max before bottling/kegging.. depending on the yeast you use this temp schedule is only gonna enhance the flavors... With tart American Wheats you might even push the higher 70's... with a true belgian wit though, i'd stick to no higher than 74 in those last few days... hope this helps...

 

W . . . T . . . F . . ?

 

Hahaha

 

This info is great for brewing a wit, but OP is asking about brewing a hefeweizen with extra hops: a completely different beast.

 

No Jarrylo, but mosaic, Amarillo and citra have been added to some of my hefes in the past. If you are shooting for banana esters as well, you'll get a nice 'fruit salad' thing going on when using late additions/ whirlpool/dry hop with these hops. I'm sure same would go for Jarrylo based off its flavor/aroma characteristics. I say go for it!

I've used 3068, WLP0300 and some harvested hefe yeast from bottles in the past. 3068 has given me the most banana. If brewing a standard gravity hefe at 5 gal just pitch the smack pack in, (no need for a starter) and let er do it's thing at 68-70.

 

Sometimes this forum gets me rolling.