Hefeweizen Disaster

[mattrickl06]

Made my 3rd Hefe AG a few months back but used 100% wheat malt rather than 60/40 wheat & 2 row.

It also fermented at a higher temperature (23/24/25) than normal as it was slap bang in the middle of the really hot weather, i used White Labs Hefe Yeast rather then my usual Wyeast smackpack.

The smell and appearance are both excellent, banana's, hint of cloves and loves creamy thick carbonated head, just like a good hefe.

However the taste is overwhemingly clovey and quite astringent (a bit like putting a battery on your tongue) - it hasnt mellowed at all over a 4 week period of being chilled at 2 degrees and i am about to dump it to free up my bottles.

So my questions are:

1. Should wheat beers always be a mix of wheat / 2 row
2. Is it the temps which have ruined my brew?
3. Is it the yeast? it was right at the end of its BB date and whitelabs hefe rather than my usual Wyeast variety.

All help / advice much appreciated as always.

 

[zgoda]

I guess it was too warm. As with most of German yeast, strict temperature control is required.

 

[pittsy]

wheat beers should have a max of 70% wheat in them , i would chuck it personally as it'll never change and yes the temp ruined it , 18c ferment is way different to 22c (which is max imo) but above 24c yep astringent (could be your water also , have you done a mash ph test before) and will be nasty . So much can go wrong in a wheat beer so easily . The yeast would be fine well after your bb date , was it wlp300 ,wlp351 or wlp380 (guess 300, try 380 next time , well nice , )

 

[mattrickl06]

Yes mate it was 300. I am quickly learning that hefe is very temperamental. Is 380 much better than 300?? No more hefe brewing in July that's for sure!!

 

[zgoda]

Not better, just different. With Weihenstephan all you get is a Paulaner or other popular brew clone, not bad but boring.

 

[Awfers]

Wheat in a weissbier can come across rather astringent, the barley malt helps "round this out" ime. It's also supposed to add some enzymes as wheat malt is not supposed to have a lot of them in comparison (6 row having more than 2 row apparently).

I wouldn't chuck it out, maybe you can bottle it and use it to make Radler (Beer mixed with generic lemon pop), makes a great refresher and ends up 2.5%ish acohol, so you can have one and still function :

Awfers

 

[mattrickl06]

I think I am just getting too perferctionalist - we have had lots of family round this weekend and they have drunk nearly all of it, they love it :grin: