I am planning to brew a 12 gallon batch of beer this weekend with my brother-in-law. He really wants to do a Hefeweizen which isn’t my favorite style. I am considering splitting the batch in two with 6 gallons being a Hef and then pitching Brett Trois that I have from a previous batch into the other half. My concern is that everything that I’ve read about using WLP644 as the primary yeast has been with IPAs and that this yeast accentuates the fruitiness of the hops. In a low IBU wort my worry is that the yeast will be too clean and not bring anything to the table. The recipe for the Hef is as follows… 60% Wheat 32% Pilsener 8% Munich 1.75 oz Tettnanger @ 45 1.00 oz Saaz @ 15 I do have extra pots and could split the boil and hop the wort with Citra, Centennial, Mosiac and treat it like a Hoppy Wheat. Or this this more trouble than it is worth?
Brett Trois is a great yeast, super fruity, lots of Mango and Pineapple, some peach, a little medicinal note in the finish. It will do this w/o hops. Most tropical/fruity hops pair very well with Trois's fermentation profile, but it isn't the only place to use it. I will be rebrewing my coffee porter and splitting it to B Trois and W Yorkshire to compare.
In my experience with 644 and wheat base, they work well together, and I dryhopped in the end with nelson. It came out great. The one issue I have is that I bottled after 2 months of fermentation, and the 644 wasn't really in the forefront when I dry hopped. Next time that recipe gets brewed I will let it sit 6 months before dryhopping is an option. My grist was 45.5% white wheat 47.5% pils 5% sauer malt. I was happy with it.
