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Old 04-19-2009, 11:08 AM   #1
Jan 2008
Wellington, NZ
Posts: 91
Liked 3 Times on 3 Posts

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   
IBU: 15.1   
Boiling Time (Minutes): 60   
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.

2.25kg NZ Pilsner
2.25kg Weyermann wheat malt

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

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

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.

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

I recently brewed a batch with a 10 min, 52C protein rest, but it doesn't seem to have made much difference.
Primary: Beast of Burden hoppy porter/black IPA
Secondary: Nothing
Bottle Conditioning: Nothing
Drinking: Buff Face Imperial Stout, Cria (2.X% ABV hop bomb), Llama Doodle NZ hopped IPA

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