Weissbier Hefelump (Bavarian Hefeweizen)

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oswiu

Well-Known Member
Joined
Jan 19, 2008
Messages
91
Reaction score
3
Location
Wellington, NZ
Recipe Type
All Grain
Yeast
Cultured from Emerson\'s Weissbier
Yeast Starter
0.9L
Batch Size (Gallons)
20L
Original Gravity
1.051
Final Gravity
1.014
Boiling Time (Minutes)
60
IBU
15.1
Color
6.0
Primary Fermentation (# of Days & Temp)
14
Tasting Notes
A light flavoured, very easy drinking hefeweizen
A simple but tasty Hefeweizen. Had a lot of sulphur taste and aroma when I opened the first one five days after bottling but this entirely disappeared after another three weeks in the bottle.

The cool fermentation led to a delicious wheaty, tart flavour. A fair bit of clove, with just a hint of banana and a tiny bit of bubblegum.

Grain:
2.25kg NZ Pilsner
2.25kg Weyermann wheat malt

Hops:
18g NZ Hallertauer (6.6%AA) @ 60mins

Mash:
Mashed in a bag for 1 hour with 20L of 69C water
Moved grain bag to another pot with 6L of 77C water to sparge

Ferment:
Fermented at 19C for 14 days in primary using a 900ml starter built up with very lightly hopped 1.040 wort in two steps (350ml->900ml) from a bottle of Emerson's Weissbier. Not entirely sure about the strain, but I would guess it's similar to WLP300.

Bottling:
Bottled with 140g of sucrose for priming, giving 2.6 volumes, which produced a nice spritzy beer with great pillowy head.

hefelump.jpg


I recently brewed a batch with a 10 min, 52C protein rest, but it doesn't seem to have made much difference.
 
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