wheat beer

[Kyle]

For 11 gallons:

9# Bohemian Pilsner
9# Canadian White Wheat Malt
1# Quick oats
1# Carafoam

Mash 90 min at 150F
Boil 90 min

0.85oz Centennial (9.9% a.a pellets) @60min
1oz Centennial @ 10 min
1oz Centennial at 1 min

1 carboy with US-05 and 1 with WB-06 yeast

Planning to add a can of apricot puree to the one with the WB-06 after primary fermenting

[carmstrong]

Sounds good Kyle.  I'd be interested in trying this one.

[HappyHax0r]

WB06 huh... I brewed my last batch of CW with that and it turned out awful (it had phenolic overtones that neither Richard nor I could stand)... ended up dumping the entire keg of it down Richard's commode as I remember it.

[sdixon]

I would like to hear how this turns out. I've had some good and bad results with WB-06. I think it might be a temperature issue, but can't be sure. I need to start keeping more detailed temperature records.

[Richard]

Pretty sure it's temperature, and I've found the same. I have a suspicion that it likes warmer temperatures, because I had mine colder before and didn't like the profile (too strong in the phenolics).

[chrismccull]

WB-06: "fermentation temperature: 12-25°C (53.6-77°F) ideally 18-24°C (64.4-75.2°F)
for clover flavors : below 22°C (71.6°F)
for banana flavor: above 23°C (73.4°F)"

[Kyle]

Yeah, they're not kidding, above 23C its a banana explosion with some cloves thrown in... not enjoyable. I ferment it at 17C and it keeps the esters in check. I'll make sure I share some at a meeting.

[HappyHax0r]

What about the plastic flavors? I noticed a lot of plastic flavors .

[Kyle]

Well, the one with US-05 is very, very easy drinking. The one with WB-06 is a more authentic wheat beer, but it has some significant phenols (due to fermenting at lower end of range to avoid banana-splosion). The banana and clove are in check. My wife really likes it, but based on previous WB-06 adventures, I'd say its still Dave and Richard-repellant.