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.