I brewed Bee Cave hefeweizen back on November 17, 2012.
Did not turn out as good as I was hoping....and based on the great reviews it got...I am assuming it is something I did wrong.
It has a bland flavor to me.....and a bitter aftertaste,......maybe tannins or astringency..... (almost like dishwater hate to say) I am not 100% sure what tannins would taste like.
Here is recipe and details:
7 lbs Wheat Malt
4 Lbs Pilsner Malt
0.75 oz Hallertau 45 mins
0.25 oz Hallertau 15 mins
Mashed at 152F start.....ended at 150F (60 mins)
Preak ferm temp around 69-70F for a day.....remaining time was around 68F.
1 litre starter.....Wyeast 3068 Wheinestephan
I did not check mash pH since I did not have pH probe at the time (have one now)......but when I put my water profile (1.5 yrs old test results) into Brunwater with recipe I come up with a predicted pH of 5.6.
So this does not suggest a tannin leach issue....but again water report was 1.5 years old (just sent a new sample away for updated test)
I also read in Jamil's recipe book that the key to a good Hef is ferment at 62F....I was quite a bit higher than that obviously.
Any thoughts on where I erred guys? Possible mash pH issue and tannin leaching or maybe just the ferment temp.
P.S. I am still drinking this stuff.... But want to improve on next batch cause I love a good Hef