BierMuncher said:
My daughters graduation party is in July and she wants me to brew a Boulevard. I'm following Dude's recipe but backing off the grain bill a bit to keep the ABV% down and keep this a summer session.
I want to be careful to stay away from the clove & banana strains, as this is a...well...a Boulevard Wheat drinking crowd and likely their first exposure to homebrew. I'll have plenty of my SNPA, Bass Ale and ESB flowing too for the more adventurous crowd.
Can anyone recommend a good wheat beer yeast that would work?
Thanks.
1007 German Ale Yeast.
Probable origin: Dusseldorf, Germany
Beer Style: Alt beer, American style wheat beers
Commercial examples may include: St. Stan Alt, Schlosser Alt, Frankenheim Alt, and Pinkus Alt
Unique properties - True top cropping yeast, low ester formation, broad temperature range affects styles. Will ferment cold; 55° F range, (13° C) producing lager characteristics including sulfur production. Style is noted for dry, crisp characteristics. Fermentation at higher temperatures (70-75° F, 21-24° C) may produce some mild fruitiness. Extremely poor flocculating yeast, generally remains significantly in suspension without treatment or filtration. Pad filtration is often difficult. Brewer's benefit from DE filtration or centrifuging. Maturation: Beers mature fairly rapid, even when cold fermentation is used. Low or no detectable diacetyl, alcohol tolerance approximately 11% ABV. Flocculation - low; apparent attenuation 73-77%. (55-68° F, 13-20° C)
1010 American Wheat. A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable, a good alternative for Alts and Kölsch, along with American Style Hefeweizen. Flocculation - low; apparent attenuation
74-78%. (58-74º F, 14-23° C)
3333 German Wheat Yeast. Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate. Flocculation - high; apparent attenuation 70-76%. (63-75° F, 17-24° C)