Here is what Wyeast has to say about the strain
“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%. Attenuation: 73-77% Temperature Range: 64-75° F (18-24° C) Alcohol Tolerance: approximately 10% ABV”
So let’s break out the important stuff,
variables:
High temp = increased ester production
Hi gravity= increased ester production
Low pitch = increased ester production
Over pitching= little to no banana/esters
Effects:
Decreasing esters = more clove perceived
Given the above, I would believe the following to be true or at least plausible:
variables:
Low temp= reduced ester production
Low gravity= reduced ester production
Standard pitch= balanced ester production.
Effects:
Increasing esters= less clove perceived
The OG for this recipe is a little the high side but is where I want it so gravity is not variable. So that leaves the following to consider
Low temp= reduced ester production
High temp = increased ester production
Low pich = increased ester production
Standard pitch=balanced ester production
Over pitching= little to no banana/esters
The first Dunkelweizen I made was clove heavy and I loved it and want to explore that end of the spectrum, so 2 batches will be fermented at the low end of the range to reduce esters and will have pitch rates that favor reduced banana/esters.
Here is the plan so far.
Round 1
Temp: Low(exact temp undetermined)
Batch 1 Pitch rate: over pitched (exact Pitch rate undetermined)
Batch 2 Pitch rate: standard pitch (exact Pitch rate undetermined)
Round 2
Temp: undetermined
Batch 3 Pitch rate: undetermined
Batch 4 Pitch rate: undetermined
Not yet sure what source I'm going to use as a reference for pitching standards. I'm considering the Calculator provided by Wyeast or the guidelines in Palmer's How to Brew but open to suggestions.