Mangrove Jack M20

[Brew Cat]

Anybody know of a exact substitute. I like this dry yeast and just put an order in but forgot to add it. I have safale t-58 and and WB-06 but don't want to use them. Not sure what I'll use those for. T-58 maybe a saison. But my schneiderweisse I used The M20 and liked the results

 

[J A]

Definitely not T-58 and WB-06 probably isn't a perfect match, though I only ever used that yeast a time or two quite a while back. If you're set on brewing before you can get other yeast, use the WB-06.
I'd look at the Lallemand Munich Classic if you have access to it. Or go buy a couple of 6-ers of a good Hef and spin up a starter from the dregs.

 

[Zambi]

I agree. Def not T58!

 

[Brew Cat]

And definitely not WB-06
I ended up getting a pack of lallalemand Munich classic. Ordered from label peelers for $7 but free shipping. Yeah I know it should be $4 so I guess paid $3 shipping. I just put in a large orde from Williams Brewing and they carry MJ.

 

[Craigerrr]

Sorry, I have no experience with any of these yeast strains

 

[J A]

And definitely not WB-06
I ended up getting a pack of lallalemand Munich classic. Ordered from label peelers for $7 but free shipping. Yeah I know it should be $4 so I guess paid $3 shipping. I just put in a large orde from Williams Brewing and they carry MJ.

I think the only MJ yeast I've used was the M21 Witbier and I remember it being fantastic. It blasted through fermentation and the flavor was really great. When I wanted to to a Wit for a party a few months ago, I couldn't get that so I used he Lallemand Wit yeast. That one was every bit as good as the MJ (could be the same yeast source).

Let us know how the Munich Classic works. I don't brew Hef style beers much, preferring the Belgian Wit style, but I like to concentrate on German styles during the fall and in September it's still too hot here to do lagers. I could whip up a batch of Hefeweizen while I'm waiting for lager weather.

 

[Zambi]

So far, in general, I've liked Mangrove Jack yeasts

 

[Brewdomestix]

So far, in general, I've liked Mangrove Jack yeasts

Only tried a few but all good here so far.

 

[Brew Cat]

yeah I was never able to get a good Heff brewed that I enjoyed. Last year in Germany Schneiderweisse was everywhere and as soon as I got home I attacked it and was able to replicate it using M20

 

[Brewdomestix]

'attacked it'

 

[J A]

yeah I was never able to get a good Heff brewed that I enjoyed. Last year in Germany Schneiderweisse was everywhere and as soon as I got home I attacked it and was able to replicate it using M20

Is your recipe shared?

 

[Brew Cat]

<iframe width="100%" height="500px" src="https://www.brewersfriend.com/homebrew/recipe/embed/886103" frameborder="0"></iframe>

 

[Brew Cat]

Real one in Germany on the left mine on the right

 

[Brew Cat]

The color is important to me. If you look at the mash schedule not sure it makes sense. I did a ferulic acid rest then stepped up with the decoction to 150 then steped up again with a decoctionto 160. I think I just used any left over water in the HLT at the end. Probably not enough for mash out temperature but that doesn't concern me. You could decoct again if you want a true mash out temperature

 

[J A]

<iframe width="100%" height="500px" src="https://www.brewersfriend.com/homebrew/recipe/embed/886103" frameborder="0"></iframe>

CaraMunich in there...interesting.
I recirc and control mash temp so I can hit any temp but I haevn't bothered with decoction - unless you count cooking rice for an International Lager and adding that after the dough-in to get everything up to first conversion temp.
I could see doing a decoction for a Hefe but my step rests tend to give me good results on basic lagers.

 

[Brew Cat]

The ferulic acid rest for sure. The decoction helps to get the color i believe but also the caramunich. The original Schneiderweisse clone on BYO called for the caramunich plus a bit o Vienna. So maybe without the decorations a touch of Vienna. The color was key for me.

 

[J A]

The ferulic acid rest for sure. The decoction helps to get the color i believe but also the caramunich. The original Schneiderweisse clone on BYO called for the caramunich plus a bit o Vienna. So maybe without the decorations a touch of Vienna. The color was key for me.

Vienna is my go-to for rich color in pale lagers and blond ales, though sometimes I'll sneak in a smaller amount of Munich to get the job done.
I don't mind a Hef that's fairly golden but I have noticed that a lot of good import Hefeweizens have an deep amber glow like your pic.
Agree that a wheat beer likes a ferulic rest. My lazy version of a Hef (or Wit) grist is half Pilsner and Wheat malt with a goodly dose of flaked wheat and something to push the color into the right zone.
Now I'm feeling the urge to schedule a split batch for a Hefeweizen and Witbier with mango or apricot.

 

[Brew Cat]

I do enjoy a good Belgian Wit. Not that Blue Moon stuff that's called Witbier but more of the Alagash version which is very popular on tap locally. I have tried to brew one with limited success. I can see that with fruit. The Heff I would leave on its own though

 

[J A]

I do enjoy a good Belgian Wit. Not that Blue Moon stuff that's called Witbier but more of the Alagash version which is very popular on tap locally. I have tried to brew one with limited success. I can see that with fruit. The Heff I would leave on its own though

Yeah, a good hefeweizen is a thing of beauty and should be enjoyed sans adulteration.
Witbier for some reason sits well with fruit addition. Apricot is usually really subtle and if it's done right can be really great. I think most brewers who add fruit end up going over the top with it.

 

[Dave Y]

I have never brewed a Witbier. hmm...