wheat type beers and their optimal yeasts

Discussion in 'Homebrewing' started by AlCaponeJunior, Feb 27, 2013.

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  1. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    I've made elderberry wheat twice now, both times it came out great.

    Both times I used 1469, Bavarian Wheat yeast.

    The cool thing about this beer is that it's kinda purple. :rolling_eyes:

    What other yeasts have you tried that make this type of grist come out good? Then think of "with 8 oz dried elderberries at 10 minutes"? What about yeasts that result in relatively clear beers, could the same basic thing be accomplished whilst enhancing the appearance?

    It's a pretty good basic formula. I want to brew it again shortly, within the next couple batches. Everyone that tastes it loves it, so go with what works, right? :sunglasses:

    I like it because it's slightly tart/sour without any special bugs and remains superbly drinkable.

    Should I boil longer due to the almost half pilsner malt? or am I mixing advice here?

    And what if I changed the hops to serebrianka? or what other hops might work? I have tettnanger, fuggles, willamette, cascade and various others from light and airy to super AA bittering to citra/simcoe flavor/aroma etc...

    Seems this beer calls for a light and maybe herbal/spicy low AA hops to me tho.

    But what other yeasts might work? Just looking for ideas to work into the next couple batches

    cheers!
     
    #1 AlCaponeJunior, Feb 27, 2013
  2. flagmantho

    flagmantho Grand High Pooh-Bah (7,674) Feb 19, 2009 Washington
    BA4LYFE Society Pooh-Bah

    I did an elderberry wheat porter once; just treated it like a normal porter and used 1318, London Ale III. It came out real interesting.
     
    #2 flagmantho, Feb 27, 2013
  3. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    I had really great results using 3333. I over pitched (2 decanted 1800ml stirplate staters) and fermented at 62 for a week then let it free rise to 65 until finished. Absolutely no banana and a really clear beer after 1 week in the keg. But actually very little flavor of any kind, which is what I was going for with that recipe.

    You could boil longer, 90 min, but only if you aren't getting it chilled quickly or if you are getting DMS. I go 90min with any amount of pils.

    "Seems this beer calls for a light and maybe herbal/spicy low AA hops to me tho." Correct. At 60 min, it is less important, unless you are going with later additions. Go with something you need to use up.

    I have been falling back on 3711 at 62 degrees lately. Phenolic, tart, but probably too dry for a fruit beer. Some residual sweetness is needed to accentuate the fruit flavors/tartness. 3522 Ardennes would be very nice and interesting, and it flocs well also. "One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers." from wyeast website
     
    #3 scurvy311, Feb 27, 2013
  4. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    3333? hmmm... that's about the temperature range I'm working with. 64-66F is where my freezer is set right now, 2 fermenter capacity, no desire to change it. The clean taste might actually work well with this recipe, accenting the sour/tart/elderberry whilst clearing it up. Under consideration.

    I am NOT getting it chilled real quickly. Ground water temperature is warm here. I'm about two months from needing some sort of pre-chiller to get things under 70F for pitching.

    How much more "Belgiany" would 3522 make things? I haven't delved into belgian territory yet. I've done only one saison and that was with 3711 at 64-66F and I've only sampled one bottle so far (although it's good, very dry, very carbonated). Not sure if it would work with the elderberries or not, just don't know.

    Great things to consider, thanks for the awesome reply.
     
    #4 AlCaponeJunior, Feb 27, 2013
  5. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    3522, like most Belgian yeast, produce subdued traits lower in their temp range. I have used it several times for belg blonde ales and had smooth, light phenolic, flavors. I think it could add a complexity to your sour fruity flavors.

    I would boil 90 minutes if you aren't getting it chilled quickly. Better safe then sorry.
     
    #5 scurvy311, Feb 27, 2013
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