Should I use 3068 or 3638 for my Dunkelweiss?

[syd138]

I am planning on doing a Dunkelweiss (recipe below), which I have never done before. I have done many weissbiers before, but never a dunkel.

Anyway, I have only ever used Wyeast 3068 or WLP300 before. I am hoping to get less of a banana taste with this beer, but still want something fruity. I might even add a little bit of cherry extract at bottling.

Has anyone used 3638 Bavarian Wheat before? I want to try something different and this sounds good.



Recipe: Partial Mash

Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.050 SG
Estimated IBU: 16.0 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
4.00 lb Wheat DME 52%
3.00 lb Munich Malt 39%
0.25 lb Crystal 40L 3%
0.25 lb Special B 3%
0.12 lb Carafa II 2%

1.00 oz Hallertauer (60 min)

 

[Eh_Modern_Drunkard]

I've used 3638 for my Black Currant Hibiscus Hefe, it really supported the fruit well with no banana. Though the banana could've been masked by my fruit addition..

 

[syd138]

I've used 3638 for my Black Currant Hibiscus Hefe, it really supported the fruit well with no banana. Though the banana could've been masked by my fruit addition..

So did it really give off apple-like flavors, like the description from wyeast says?

 

[Eh_Modern_Drunkard]

Several people that tried it said they could pick up a hint of apple, but I didn't notice any specifically. It did have a mild tartness to it that went well with the black currant.
Mine gave off quite a funky smell until it was conditioned for an extra 10 days. I had really thought I'd made a poor yeast choice, but it turned out really well with a great nose after.

 

[Brettomomyces]

Controlling your fermentation temps will help a lot to reduce the banana, I like 64-66F for a good mix of clove and a small banana ester profile with 3068.