I had a craft beer from Rhodells brewery out of Peoria IL not long ago, it was a vanilla honey weizen. Very pronounced honey and vanilla flavors. The wife loved it. I didn’t quiz them on how they did it, but now I’m trying to make something myself. I just finished fermenting a hefeweizen and I took 2gal of this and added about a pound of honey and a teaspoon of vanilla. I left all the yeast cake from the batch in this 2gal and it took right off fermenting out the honey. I hope this does the trick. I also saw there is a honey flavor oil but I’m worried about its effect on heading.
Anyone do a honey weizen before? Does the honeyu come through when its fermented out?
My hefe came out good too, it was an open fermentation with WLP300 and it has a lot of banana aroma.