Any non-wheat ale suggestions for wlp300?

[EthanH]

As the title says, I'm appealing to the HBT brain trust for recipe ideas for non-wheat beers using White Labs Hefeweizen Ale (wlp300).

I'm about to bottle a batch of EdWort's Bee Cave Brewery Bavarian Hefeweizen, in which I substituted wlp300 instead of the Wyeast strain in the original recipe. My plan was to rack my next batch onto the yeast cake, a process I've done with good results in the past (albeit using wlp001).

One wheat beer at a time is sort of the limit for my pipeline, which generally lists in the more IPA-ward direction. However, I understand the esters of this strain would probably match poorly with a robust hop schedule. I was thinking something with rye, and in fact my research points to roggenbier, but I don't really know much about the style.

Any ideas are welcome.

 

[sweetcell]

the latest issue of Zymergy magazine has a good write-up of & recipe for roggenbier.

 

[youreanimpulse]

I'm doing a saison right now with a mix of hefe yeast and Dupont (about 1:6 ratio). Seemed like a good pair based on ester/phenol similarities. So I would think maybe any lighter lower-IBU ale would be good. Maybe with citrusy hops. Rye would be tasty.

 

[giraffe]

dampfbier. If you want all barley. Though dunkelweizen, weizenbock, and roggenbier are different enough than a hefe, I wouldnt mind having both.

Im of the opinion that high IBUs, or IPA levels of hopping, dont mix well with the ester profile of wlp300/wyeast3068.

 

[EthanH]

Thanks for the suggestions, all. I'm making my first trip to the new homebrew shop in South Austin this weekend and I'll post back with what I end up with. Tempted to do the roggenbier recipe in Zymurgy, but I am completely unfamiliar with dampfbier, so I might try that. There's an article and recipe about the dampfbier at byo.com.

http://byo.com/stories/issue/item/530-dampfbier-style-profile

 

[EthanH]

I ended up going with the byo.com recipe and I just cracked the first of my dampfbier yesterday and I was pleasantly surprised. While I don't have any commercial version to compare it to, I would describe it as having a maltiness similar to that of a German lager, but with a really pronounced hefeweizen yeast character. I think I like this style better than most wheat ales I have tried.

Thanks for the suggestions everybody.