Wheat beer troubles

[Nate Diggler]

I like the way WLP380 works... more spicy clove instead of banana/bubblegum.

[GOT_HOMEBREW]

Messing around with beersmith this morning, This is what I'll be brewing up next week, 6 gallon batch so I can leave more of the "gunk" inside my keggle

Brewhouse Efficiency: 82.60

0.50 lb Rice Hulls (0.0 SRM) Adjunct 4.76 %
5.00 lb Pilsner (Weyermann) (1.7 SRM) Grain 47.62 %
5.00 lb Wheat, Red (Cargill) (2.9 SRM) Grain 47.62 %

60 min 1.00 oz Hallertauer [4.80 %] (60 min) Hops
Mash:
30 min Protein Rest Add 9.45 qt of water at 134.8 F 122.0 F
30 min Saccrification Add 8.40 qt of water at 200.5 F 154.0 F
10 min Mash Out Add 7.35 qt of water at 207.8 F 168.0 F

Sparge with 4.14 gal of 168.0 F water.

90 Minute Boil

and for Bub's sake...1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068)

[Guido]

I had been really disappointed with my wheats until I did a step mash (104,125,152,168) in my kettle and transferred to the cooler for the sparge. I use White Labs 300 and was dsiappointed with it until I fermented at 62, like Jamil. I think some of the bubble gum flavors are due to too high of a fermentation temperature. My recipe is simple: 60% wheat, 30% pilsener, and 10% Munich. I'll be brewing one soon for my wife's birthday.

Guido

[Gnome Brewer]

I've got one in the carboy right now, I did:

5# Wheat
5# German Pils
3/4 oz Tettnang @ 60
Wyeast 3068

Mashed at about 152 for an hour and didn't end up with my target OG so I had to add some pilsener extract, so it's not quite a 50/50 recipe anymore, I'll post here on how it tastes when I bottle...

Started out at 64 F and has slowly gone down to about 60 F over the first week

I don't really feel like racking this one, anybody wanna tell me I'm making a mistake by just letting it finish off the carboy? Anybody think it'll be too dirty?

[Guido]

What's the point in racking a hefe? Better clarity?

Guido

[Sent From My iPhone]

Anybody think it'll be too dirty?

No

[thatguy314]

Jamil's Website says WLP380 = Wyeast 3333 != 3068
Unfortunately his mostly comprehensive list of yeast strains does not have an entry for which brewery 3333 is. So if 3068 is Weihenstephan, what is 3333?

Sidenote: Jackson says Schneider bottles with their fermentation strain. Has anyone tried culturing this and compared it to the commercial strains?

[GOT_HOMEBREW]

3333 is a german wheat but doesnt come close to the taste of 3068