ODaniel said:While big beers can get better with age, they should be good right after fermentation, otherwise you're doing something wrong - regardless of how big the beer is. I always see here people saying to age bigger beers for a long time before they are any good. That should not be the case.
As for an imperial hefe, don't age it. I made one years ago and it was great fresh. Tried one a year later or so, did not age well.
How did this turn out? I'm doing one based on a mash bill from Jeremy Marshall at Lagunita's. it's got 8 lb of 2-row, 7.75 lb of cracked wheat and .25 lb of Carahells.I'm basically going for a clone of Lagunitas Bavarian Doppel Weizen.
.5 lbs carapils (20 min steep)
12 lbs Bavarian wheat LME (60 min)
1oz chinook (60 min)
1oz tettnang (5 min)
2 pkg wyeast 3056
OG 1.089
Est FG 1.019
IBU 37
ABV 9%
Pretty simple recipe. Just really big.
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