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Hefeweizen
Cool-fermented hefeweizen. Turned out nice and more American style.
| Brewer: | Christo | Email: | - | |||||
| Beer: | Hefeweizen | Style: | Weizen/Weissbier | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 15 IBU | |||||
| OG: | 1.051 | FG: | 1.012 | |||||
| Alcohol: | 5.0% v/v (3.9% w/w) | |||||||
| Grain: | 4.5 lb. German Pilsner 5 lb. Wheat malt |
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| Mash: | 70% efficiency | |||||||
| 152F for 60 min | ||||||||
| Boil: | 75 minutes | SG 1.042 | 6 gallons | |||||
| Hops: | 1.25 oz. Hallertauer Hersbrucker (3% AA, 60 min.) | |||||||
| Yeast: | WY3068 | |||||||
| Log: | 64-66F primary for 10 days. 64-66F secondary for 10 days. | |||||||
| Carbonation: | medium carbonation - force carbed in keg. | |||||||
| Tasting: | Being fermented cool, the beer exhibited low banana and moderate spicy phenols (which was good for me). As such, was more American hefe-like, but quite enjoyable. Bottle conditioned a six-pack that has a little more banana. Compared to a Fransikaner hefe tasted side-by-side, mine was lighter color, about the same body (medium light), slightly hazier, and more wheat malt flavor. Fransikaner had a cider note and a little more banana, so slightly more complex. Overall, enjoyed mine more as it is much more thirst quenching for summer time. | |||||||
Recipe posted 09/02/09.
