Seeking Dunkelweizen Yeast (wlp351) Advice

Discussion in 'Homebrewing' started by utahbeerdude, May 24, 2014.

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  1. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    I'm planning on brewing a dunkelweizen (similar to the recipe in BCS) using White Labs wlp351 (Bavarian Weizen). I'm looking for recommendations on fermentation temperature from those who have used this particular yeast. Thanks and Cheers!
     
    #1 utahbeerdude, May 24, 2014
  2. ryane

    ryane Initiate (0) Nov 21, 2007 Washington

    With the wyeast version of that yeast I shoot for a target air temp in my chest freezer of 66f with 64/67 as the high/low set points
     
    #2 ryane, May 25, 2014
  3. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    How would you characterize the clove vs banana character when fermented at 66 F?
     
    #3 utahbeerdude, May 25, 2014
  4. ryane

    ryane Initiate (0) Nov 21, 2007 Washington

    Ah, Id say that yeast is more fruity than anything else, though it will have banana flavors, overall it is very different than your typical weizen yeast

    If you prefer clove/spicy flavors I would even suggest a different yeast altogether. For dunkelweizens I far and away prefer wy3333 or wlp380. In fact I even prefer 3333/380 to the more typical 3068/300. In dark wheat beers 3333/380 really excels
     
    #4 ryane, May 25, 2014
  5. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    I'll keep this in mind for the future. For this beer I'm committed to 351. I used 351 a long time ago for a dunkelweizen. I recall pear more than anything, which I really liked, although I don't remember much else about that beer.
     
    #5 utahbeerdude, May 25, 2014
  6. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    UPDATE: I brewed the dunkelweizen as planned with WLP351. I used a very healthy pitch of yeast and the first 4 days of fermentation were around 64 F. I then warmed to ~70 F and kept it there until about day 20, when I kegged it.

    BOTTOM LINE: Quite clovey (phenolic) with fruity undertones that go quite nicely with the maltiness from the MO/Munich/Vienna/Caramel 50-60/Special B agglomeration.

    Overall, not really my cup of tea, really, but due to its high drinkability (low hops and low FG), I find myself drinking it more than I thought I might. I made it at my son's request, and he is quite fond of it, so I'll call it a success. I may try it again in the future, but perhaps with WLP380 or WLP300 instead.
     
    #6 utahbeerdude, Jul 6, 2014
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