If you want to have a beer that’s all clove and virtually zero banana, do a ferulic acid rest at 113F for 20min or so before your primary sach. Some quick online queries brought back some of the usual suspects, the yeast strains that I know for wheat beers of German origin. It’s hard to get excited for this strain after typing … In my experience, it results in an overly sweet berry/banana ester profile, phenols that smell more like white pepper than clove, and hot alcohols that wreck the soft flavor experience you’re supposed to have. Jun 19, 2016 - 7 min read. With healthy yeast, fermentation should be complete in a week, but don’t rush it. Some like to use a touch of aroma hops, and if that’s you, stick with a good, classic German noble hops such as Hallertau, and add it with a very light hand. You want essentially one additional malt note in the beer, and it can be almost anything because this grist and the esters/phenols that are coming can accommodate a wide range of flavors. In this state, the yeast has a long shelf life so long as it’s kept in a cool, dry place. Your email address will not be published. For a five-gallon (19 l) batch, five pounds (2.25bkg) of each should do it. This dark wheat beer is not only a great “back-to-school” beer, but it is surprisingly refreshing during the hotter summer months, too! With a claim that the strain is the most popular German wheat beer in the world,... 2. #4 Best Dry Yeast: Fermentis’ Safale US-05 Dry Yeast. Dry Yeast Wyeast Liquid White Labs Liquid Safale US-05 1056 WLP-001 Safale S04 1098 WLP-007 Safbrew T-58 3724 WLP-565 ... 3.2 volumes is desirable for best presentation. Is it an improvement on the original? Instant yeast is also a popular option for everyday bread baking. But the Dunkels version differs from its lighter sibling in that it also adds a richer bread and toast flavor. Danstar - Munich Dry Wheat Yeast: 10: Wyeast - Bavarian Wheat 3056: 7: Fermentis - Safale - American Ale Yeast US-05: 7: White Labs - Hefeweizen IV Ale Yeast WLP380: 6: Wyeast - German Wheat 3333: 6: Wyeast - American Wheat 1010: 4: Wyeast - Bavarian Wheat 3638: 4: White Labs - Bavarian Weizen Yeast WLP351: 4: White Labs - American Hefeweizen Ale Yeast WLP320: 3 I don’t like banana in my Dunkelweizens, whereas it can be pretty tasty in a straight Hefe. If you have thoughts or experiences with any of them or if you know of one that I don’t have listed here, leave a comment. It shouldn’t make the beer “heavy,” but it certainly adds an element that’s absent from the Hefe. Hops are minimal in this beer: 15 IBUs of anything added at the start of the boil is fine. That was exciting, but fortunately there were no catastrophes. Dunkelweizen yeast « previous next » Send this topic; Print; Pages: [1] Author Topic: Dunkelweizen yeast (Read 4949 times) applecrew135. WLP380 Hefe IV is definintely better for Dunkelweizens, in my opinion. If your budget isn’t huge but you still want to make some big batches of beer, then you may want to go down the dry yeast route and this multi-pack is a good option. From the liquid yeast producers, there are a good number of variations on the German wheat beer theme. With a claim that the strain is the most popular German wheat beer in the world, how could one go wrong using it for a Dunkelweizen? You’re also going to add an additional half-pound of specialty malt to the grist, of which two ounces (57 g) will be Carafa II (mostly for color) and the remaining six ounces (170 g) can be any caramel malt you like. I ferment this yeast for a Dunkel or a Hefe at 63F and get a nice balance between banana and clove. I used the WLP300 in my German wheat beers, including a Dunkelweizen last year. Thanks Keith. Maybe if this experiment were repeated 100 times, we might see a significant result often enough due to damaged yeast cells from direct pitching. Low to moderate weizen yeast character (banana, clove, and sometimes citrus), although the balance can vary. Although I don’t have any experience with this Danstar offering, maybe you have used it before? A mild clove/banana flavor accents the spicy character of Tradition hops. Making these at home can save you money, but in order to do so, you’ll need to purchase yeast. It is ideally used for temperatures between 110-115 degrees Fahrenheit. The plan is a holdover from last year’s brewing resolutions, which I, uh, didn’t get around to doing. One of the takeaways from last year’s Saison throwdown was that a dry yeast strain can turn out a great version of a farmhouse ale. I ferment my Weizens (both of them) at 64°F (18°C). If you don’t control your temperature with this yeast, you will get a banana bomb. Practically speaking, it’s the German Hefeweizen, plus a richer malt flavor. Yeast is unimportant in this beer. More on that and other ingredient vs. process tips another week, and in the meantime, enjoy your summer heat with an unexpectedly good warm-weather beer style! Have some fun and see what works! The next beer I am planning to brew is a Dunkelweizen. That concludes my list of considerations for my dunkelweizen. Let me know your thoughts below. When it comes to baking bread at home, most recipes call for active dry yeast. Instant Yeast. This is a two-pound bag of active dry yeast from the popular baking brand, Red Star. In fact, not only is that unnecessary, it’s straight-up wrong. Dunkelweizen (or Dunkles Weissbier) is, as its name states, simply a dark wheat beer. Get the best brewing tips, techniques, and recipes in your inbox. My timing may work out with this brew. Ignore those people. This yeast gave off a nice banana aroma during fermentation. 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