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Hefeweizen2
Banana/clove bomb. Quite authentic.
| Brewer: | Christo | Email: | - | |||||
| Beer: | Hefeweizen2 | Style: | Weizen/Weissbier | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 16 IBU | |||||
| OG: | 1.051 | FG: | 1.012 | |||||
| Alcohol: | 5.0% v/v (3.9% w/w) | |||||||
| Water: | Munich like water | |||||||
| Grain: | 4.5 lb. German Pilsner 5 lb. Wheat malt |
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| Mash: | 70% efficiency | |||||||
| 150F for 5 hours (had to take my son to baseball practice and then a basketball game - was still at 147 at 5 hrs.) add 4 qts boiling to raise to 168F for mashout |
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| Boil: | 75 minutes | SG 1.042 | 6 gallons | |||||
| Hops: | .625 oz. Hallertauer Hersbrucker (4.6% AA, 60 min.) .25 oz. Hallertauer (4.1% AA, 60 min.) |
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| Yeast: | WY3068 Much warmer here today (88F) and my cooler is awol, so had to take a plastic storage bin and put it into use as a swamp cooler for first 3 days. |
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| Log: | Primary was kept around 68-70F for the first week. Needed the yeast for a weizenbock that I pushed up a week, so racked while still fermenting on Day 8. Also, could not keep in homemade cooler any more, so secondary was between 72-75F, a little warm for my taste. | |||||||
| Carbonation: | med-high carbonation | |||||||
| Tasting: | The warmer ferment caused the banana esters and clove phenols to be more pronounced than I've made in the past (and which I prefer). Still, this one is actually much closer to the commercial German brands. Sipping on the porch was quite refreshing watching the herons fly over the marsh. | |||||||
Recipe posted 04/14/11.
