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Old 08-10-2010, 10:21 PM   #1
modernlifeisANDY's Avatar
Apr 2010
Plymouth, MA
Posts: 559
Liked 27 Times on 23 Posts

Recipe Type: All Grain   
Yeast: WLP300   
Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.045   
Final Gravity: 1.011   
IBU: 11.5   
Boiling Time (Minutes): 60   
Color: 4.2 SRM   
Primary Fermentation (# of Days & Temp): 10 days @ 68   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: See below.   

This beer follows most of the style guidelines for a traditional German hefe, save for the extra hop addition and the additional Munich malt. Aroma is citrusy, with a hint of banana. The beer pours cloudy, somewhere between a wit and a hefe, with a nice, fluffy head that fades into a thin ring that laces all the way down the glass. Taste is pretty spot on for a hefeweizen, with maybe just a hint of extra bitterness that I enjoy. Nice tingly carbonation adds to a smooth mouthfeel, and the white wheat (which I vastly prefer to red wheat) adds a nice smooth body to the beer. I called it an American Wheat for its deviation from style, but it's close enough in taste to Hefeweizen.

Powderhouse Brewery White Ale

4 lbs. White Wheat
4 lbs. German Pilsner
0.5 lbs. Munich
0.25 lbs. Rice Hulls

0.8oz Hallertauer (3% AA) 45 min.
0.4oz Hallertauer (3% AA) 20 min.

WLP300 Hefeweizen Ale Yeast. You can make a starter if you want, but I used a relatively fresh vial and had no problems taking this beer from 1.045 to about 1.011 at 68 degrees in my swamp cooler.

Mashed at 153 degrees for 60 minutes, batch sparged to 6.5g for the boil.

Comments welcome!
Columbia Brewing | Plymouth, Massachusetts
columbiabrewing AT gmail DOT com

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Old 08-11-2010, 01:04 PM   #2
nebben's Avatar
Nov 2008
Now legal in Utah
Posts: 1,145
Liked 12 Times on 12 Posts

Holy ****, that is an awesome label! I think I might brew up some of this next...

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