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?

GWEN 5.5%

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….

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