I have brewed several traditional Dunkelweizens using dry wheat yeasts in the past, and more recently the Wyeast Weihenstephan 3068. All of these had turned out well, but not exactly what I was looking for; the Weihenstephan 3068 is great in an Hefeweizen, but I find it too much of a good thing in a Dunkelweizen, too much "banana" and "bubblegum" aroma overwhelms the subtle Dark Munich malt aroma typical of a Dunkelweizen. In other words, I wanted a brew that more closely replicates Hacker-Pschorr's Munich Dunkelweizen. I found the 3056 Bavarian Wheat Blend yeast to be perfect for this application; the 3056 Bavarian Wheat Blend 'dials down' the yeast aroma enough to allow for an addition of 0.5 oz of Tettnang at 15 mins, and another 0.5 oz at flame out for a very subtle hop aroma. I get distinct but mild banana and bubble gum aroma, balanced by bready malt aroma and subtle hop aroma--all in the balance I was hoping to get. I am a hard to please critic of my own brews, but I was extremely pleased with the results of this yeast in my Dunkelweizen. Cheers.
