Next Brew Hefe

[Over The Cliff Brewing]

I am going to brew a hefe this weekend. All red wheat grain with rice hulls. I'm reusing Lallemand Munich Classic I saved from my last hefe. Here is my dilemma. I have read where some brewers under pitch the yeast to create more banana/spice flavor. I used the entire sachet of the Munich Classic on the first batch and it came out great. My plan is to do a 1500ml starter and pitch the entire lot. What do you folks do with hefe's? I'm thinking I should stick to the plan.

 

[Donoroto]

I brew a lot of hefes and always fully pitch (meaning 1 packet, no starter)
I get banana and bubblegum, not so much clove. Wyeast 3068 and White labs wlp300 mostly.

Just be sure 'all wheat' has enough diastatic power by itself. I use about 50% wheat.

 

[J A]

I brew a lot of hefes and always fully pitch (meaning 1 packet, no starter)
I get banana and bubblegum, not so much clove. Wyeast 3068 and White labs wlp300 mostly.

Just be sure 'all wheat' has enough diastatic power by itself. I use about 50% wheat.

Depending on a few factors, wheat malt has more diastatic power than barley malt. Flavor is a different proposition. I use white wheat which is a smoother, less "whole-wheat-bread" flavor. All red wheat might make for a beer that's slightly harsh and bitter.

 

[Donoroto]

Depending on a few factors, wheat malt has more diastatic power than barley malt.

Oh. Well, I guess I should've looked first. It just alarmed me a little seeing 'all wheat'.

Clint, maybe add some barley (got any leftovers?) for some of the bill?

 

[Over The Cliff Brewing]

I was wondering about that. I used all white wheat in the first version and it came out very good. I have not used red wheat at all. So I should go with a 50/50 grain bill? I had planned on making a starter with the yeast I kept from the first version. Originally, I used the entire packet (Dry) in the fermenter. Now I'm not so sure if I should use all of the saved yeast in a starter for this batch. Opinions?

 

[Minbari]

brewlosophy just did a exbeeriment on this. They couldn't tell the difference

 

[Donoroto]

As for the yeast, pitch it whatever it is.

As for the wheat, I wouldn't go out of my way to add barley, but 10% couldn't hurt.

I've never used red wheat but hey, let's see what happens, eh? Go with the plan, how bad could it be??

 

[Craigerrr]

brewlosophy just did a exbeeriment on this. They couldn't tell the difference

Shocker!

 

[Hawkbox]

It's kind of amazing how many things don't turn out to be as critical as we've been taught when testing for it. Obviously it's not a definitive answer but it's better than "This dude 50 years ago said it so it's mandatory".

 

[Over The Cliff Brewing]

The plan is set and I'm going with it. I'll let you folks know how it turns out.

 

[Jay BIB]

The plan is set and I'm going with it. I'll let you folks know how it turns out.

Wondering how the beer came out?

I pitch half rate on a 2bbl batch. HUGE Banana esters. Stressing yeast def makes a diff.

 

[Over The Cliff Brewing]

Wondering how the beer came out?

I pitch half rate on a 2bbl batch. HUGE Banana esters. Stressing yeast def makes a diff.

Lets just say, my first white wheat batch came out much better. It's good but I wouldn't brag on it.