So any suggestions on what to brew with WLP 351 Bavarian yeast besides a wheat or roggenbier ? I know i am limited but just thought i would ask.
Dunkelweizen or weizenbock? They’re still wheat beers but you didn’t mention them specifically and the main page of the AHA website has a recipe for a weizenbock from Brewing Classic Styles by Jamil Zainasheff and John Palmer.
+1 - or dampfbeir - http://www.germanbeerinstitute.com/Dampfbier.html
That’s what I was going to say. I made one last year, it was quite an interesting beer.
Sweet the dampfbier sounds interesting. Any suggestion on grist?
What about this?
Recipe: Dumpfbier
Brewer: Quattlebaum
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 4.18 gal
Post Boil Volume: 3.18 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 3.00 gal
Estimated OG: 1.048 SG
Estimated Color: 4.6 SRM
Estimated IBU: 14.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.6 %
Boil Time: 60 Minutes
Mash PH:5.6
Ingredients:
Amt Name Type # %/IBU
3 lbs 10.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 69.9 %
1 lbs 1.6 oz Munich Malt (6.0 SRM) Grain 2 21.2 %
7.4 oz Vienna Malt (4.0 SRM) Grain 3 8.9 %
0.46 oz Hallertauer [4.30 %] - Boil 60.0 min Hop 4 13.9 IBUs
0.10 oz Hallertauer [4.30 %] - Boil 1.0 min Hop 5 0.1 IBUs
1.0 pkg Bavarian Weizen Yeast (White Labs #WLP35 Yeast 6 -
Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 5 lbs 2.9 oz
Name Description Step Temperat Step Time
Mash In Add 2.27 gal of water at 164.5 F 150.0 F 60 min
Sparge: Fly sparge with 2.54 gal water at 168.0 F
Notes:
The one I did last year was essentially an oktoberfest grist with Weihenstephaner hefe yeast. It was good.