Best techniques for LOTS of banana?

Originally posted by NobleSquirrel
There’s also the possibility that a ferulic acid rest will result in increased banana esters as well.

My bad, I had the two products backwards. I think largely because I don’t much care for a lot of banana in my hefe...

Originally posted by SamGamgee
It’s kind of a crazy mash, but I think by adding some dextrose to your boil, you can essentially get the same results, just not in a reinheitsgebot-friendly way.

Germans make great beer but German purity laws taken to the extreme have done tremendous harm throughout history.

According to the folks who produce the yeast:

YEAST STRAIN: 3068 Weihenstephan Weizen™

The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.

Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV

Originally posted by NobleSquirrel

Originally posted by SamGamgee
It’s kind of a crazy mash, but I think by adding some dextrose to your boil, you can essentially get the same results, just not in a reinheitsgebot-friendly way.

Hefeweizen is outside of the reinheitsgebot (but protected) I believe...

Originally posted by JoeMcPhee

Originally posted by NobleSquirrel

Originally posted by SamGamgee
It’s kind of a crazy mash, but I think by adding some dextrose to your boil, you can essentially get the same results, just not in a reinheitsgebot-friendly way.

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Hefeweizen is outside of the reinheitsgebot (but protected) I believe...

I don’t think so - what makes you say that?

Originally posted by NobleSquirrel

Originally posted by JoeMcPhee

Originally posted by NobleSquirrel

Originally posted by SamGamgee
It’s kind of a crazy mash, but I think by adding some dextrose to your boil, you can essentially get the same results, just not in a reinheitsgebot-friendly way.

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Hefeweizen is outside of the reinheitsgebot (but protected) I believe...

I don’t think so - what makes you say that?

The original point was that wheat wasn’t supposed to be used for brewing and to alleviate competition with bakers for the wheat.

"Wheat beers were originally forbidden by the Reinheitsgebot (German beer purity law), that forbade the inclusion of anything but barley, hops and water (spontaneous fermentation was used instead of yeast). Some say the law was originally intended to save wheat for the baking of bread. Roger Protz [1] states that the Bavarian royal family held a monopoly over barley production and wished to prevent the use of other grains in beer from undermining their monopoly. All the while, the royal Wittelsbach gangsters were still enjoying wheat beers denied to the general population. The laws were relaxed to allow the Schneider brewery to brew wheat beers in 1850. Schneider Weisse is still one of the better examples of the type, and somewhat darker than most.