How important is a wheat yeast when making Coopers wheat?

[Olleman]

Hello,

I tried following the Hoegarden clone recipe discussed in numerous threads here on the forum. I must say that I was a bit dissappointed. Sure, there's a lot of wheat taste to it but nothing like the wheat bears I'm used to from southern Germany (Erdinger and so on). I'm missing the herby, spicy, fruity kind of smell...

What's the most important thing to try to mimic these southern wheat bears? Is it the correct yeast or adding some kind of hop?


Best Regards,

Olle

[Andris]

yeast + spices + hops + correct temps to ferment

[floydmeddler]

WLP300 is great fermented at 18c. It will give you that clove taste you're after. Any higher than 18c and you'll start getting banana flavours.

[steve_flack]

yeast + spices + hops + correct temps to ferment

Southern German Wheats don't have any spices.

[Andris]

ahh, then just aroma hops - hallertauer or hersbrucker if you want German style. but its really matter of ones taste, I ferment my wheats at 22C - I really love those fruity notes yeast puts out at those temps.

[Olleman]

well, I guess I'll start with making a identical brew with a "München style wheat beer yeast" and see what difference that makes...

[The-Apprentice]

yeast + spices + hops + correct temps to ferment

Southern German Wheats don't have any spices.

Forgive me if i am wrong but....wouldnt your quote followed by a slight explanation or pointer as towards how this gent may be able to replicate the brew he is looking for be much more usefull rather than just saying what you said? And i do not mean any malice at all, but the original poster is no further forward whatsoever for reading your reply. Spices they may not have....but what and where can this be rectified if at all to help this brewer out That is if you know of course. Forgive me if not, its just that white coat in your profile suggests otherwise

[steve_flack]

OK, use half to two thirds wheat malt, the rest pilsner malt. Do a ferulic acid rest at around 45C then a main sacc rest at 67C. Use noble German hops - Mittlefruh for example to around 17-20IBU. No late hops usually but there are some US/German crossover beers that use a lot of C-hops and are pretty nice. Pitch with WLP 300 and ferment at around 18C.

Happy now?