I will be brewing my 6th batch in a week or so and want to do another hefe. I brewed a VERY simple one a month ago and it is good, but am looking to tweak the recipe to make it better.
For the previous attempt, I used 6 lb. wheat DME, 1oz. Mt. Hood for 60 minutes (Hallerauer not available), and Wyeast 3068 (Weihenstephan Weizen). Full volume boil. Primary for 2 weeks (in the basement - about 68-70F), then kegged.
It was a very aggresive fermentation and I had to make a quick blowoff after the airlock was filled and overflowing. Nice banana bubbles for well over a week. After kegging, the fermenter smelled great, with a strong clove aroma. However, the clove taste seems to be too light in the beer itself.
Any recommendations on what I can do to improve the recipe, specialty grains, etc.?
Thanks,
Jeff
For the previous attempt, I used 6 lb. wheat DME, 1oz. Mt. Hood for 60 minutes (Hallerauer not available), and Wyeast 3068 (Weihenstephan Weizen). Full volume boil. Primary for 2 weeks (in the basement - about 68-70F), then kegged.
It was a very aggresive fermentation and I had to make a quick blowoff after the airlock was filled and overflowing. Nice banana bubbles for well over a week. After kegging, the fermenter smelled great, with a strong clove aroma. However, the clove taste seems to be too light in the beer itself.
Any recommendations on what I can do to improve the recipe, specialty grains, etc.?
Thanks,
Jeff