C_dubbs said:

What I WANT is a wheaty, fruity beer with just a hint of spice. Not too thick or bready, but I do want a little in there. And lots of citrusy goodness. Like Blue Moon but not quite as thin.

C_dubbs said:

What I WANT is a wheaty, fruity beer with just a hint of spice. Not too thick or bready, but I do want a little in there. And lots of citrusy goodness. Like Blue Moon but not quite as thin.

FromZwolle said:

hefe is a delicious beer style, characterized by the yeast profile. there are fruity esters, commonly described as bubblegum and banana, but don't really taste like either in my opinion. these are almost always offset by phenols that are described as clove like.

whereas wit is more dominate in wheat malt character and is often flavored with adjuncts like orange peel and coriander. there is a bit more pepper flavor to the phenols that a wit yeast puts out as well. it's gentle, but decidedly different from the phenols that you get from a 'hefe' yeast.

FromZwolle said:

Lakewood said:

FromZwolle said:

hefe is a delicious beer style, characterized by the yeast profile. there are fruity esters, commonly described as bubblegum and banana, but don't really taste like either in my opinion. these are almost always offset by phenols that are described as clove like.

whereas wit is more dominate in wheat malt character and is often flavored with adjuncts like orange peel and coriander. there is a bit more pepper flavor to the phenols that a wit yeast puts out as well. it's gentle, but decidedly different from the phenols that you get from a 'hefe' yeast.

yes.

and many wit examples will also have a slightly sour tang to them. Its sort of a sour dough flavor. The next time i brew snow storm i plan on adjust the grain bill a bit to get some acidulated malt in there.

soured wits are delicious. i plan on doing one with my soured wort.

jlw said:

Another beer style you could consider is a Saison.

FromZwolle said:

C_dubbs said:

jlw said:

Another beer style you could consider is a Saison.

Yes maybe. I really know nothing about this style. I'm not even sure how to pronounce it.

soy-soon.

jlw said:

Next time you are at a nice beer bar you should order a soy-soon

Lakewood said:

you guys are jerks.

C_dubbs said:

Lakewood said:

Saison (French, "season," French pronunciation: ​[sɛ.zɔ̃])

pretty much Seh-zon

That's about what I thought.

Lakewood said:

jlw said:

Benvarine said:

What would be the difference in recipe between heffeweizen and Belgian wit? How about brew one batch, split it in two and use Belgian yeast and a heffeweizen yeast, see how they differ. Is it all the yeast in this case? Comments?

I haven't brewed a wit before but I think FZ nailed it. Hefe's are Yeast forward beers and derive much or most of their flavor from the yeast used. If a wit is malt driven then I would suppose the flavor is coming from the grain.

You are typically going to spice a wit also. Orange peel and corriander are very common in witbier during the boil. The flavors pair well with the bready and/or sourness of a wit.

You could potentially come up with a mash and boil schedule that could be split and pitched with both a wit and a hefe yeast, but I believe there would be enough compronise that you would end up with two meh beers that each just missed the style.

jlw said:

Here is my hefe recipe. The falvor profile changes depending on the yeast used.

Recipe: Ewalds Weissbier
Brewer:
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 6.93 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.051 SG
Estimated Color: 6.8 SRM
Estimated IBU: 12.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 4.8 %
5 lbs Munich Malt (9.0 SRM) Grain 2 47.6 %
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 3 47.6 %
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 4 8.0 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 5 4.0 IBUs
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35. Yeast 6 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.13 qt of water at 164.8 F 153.0 F 60 min

Sparge: Batch sparge with 2 steps (1.57gal, 3.59gal) of 168.0 F water

WLP 300 will give banana esters. The fermentation temp will determine how much. Higher ferm temp say around 72* will give you a lot and if you want to mute the banana you ferment lower say around 67*. I personally ferment it around 67*

WLP 351 will give you clove and again more or less depending on fermentation temps.

I like both of these. I think I lean more toward the clove as personal preference.

I wonder what mixing the yeasts would do?