A few weeks ago I decided to harvest yeast from two bottles of Weihenstephaner Hefe Weissbier
I used the same recipe as my El Hefe XIII:
- Wheat Malt Pale (Weyermann) – 54%
- Pilsner Malt (Weyermann) – 40 %
- Carapils (Briess) – 4 %
- Melanoidin (Weyermann) – 2%
The big difference being the yeast used (Weihenstephaner harvested yeast .vs. WLP300) and the fermentation temperature.
I fermented this batch at 62ºF for 7 days and then raise the temp to 72ºF for another 7 days
The result?
This batch pretty much nails the flavor profile and body I’m looking for in a Hefe.
What’s with the name you ask? Well my friends can’t pronounce Weihenstephan correctly so we often refer to it as Gwen Stephanie… Hence…. GWEN….