billism
Well-Known Member
I brewed my first hefeweizen on March 5th. I think the yeast's banana-like flavoring is a little overwhelming with this and was wondering if this will improve with time. Any advice from anyone?
Recipe as follows:
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5 lbs Pilsner Malt
4 lbs German Wheat Malt
1 lbs Munich Malt
2.4 oz Hallertau hopps:
1.6 oz for 90 minutes
0.8 oz at flame out
Wyeast 3068
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Procedure:
Mash grains at 155 degrees. Boil 90 minutes.
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OG = 1.055
FG = 1.005
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Fermentation schedule:
Primary: 1 week
Racked to secondary on 2006-03-11
Secondary: 2 weeks
Racked to keg on 2006-03-18
Keg COndition: 4 days
Cold Keg Condition: 3 weeks
Drinking: 2006-03-08
Recipe as follows:
************************************************************************
5 lbs Pilsner Malt
4 lbs German Wheat Malt
1 lbs Munich Malt
2.4 oz Hallertau hopps:
1.6 oz for 90 minutes
0.8 oz at flame out
Wyeast 3068
************************************************************************
Procedure:
Mash grains at 155 degrees. Boil 90 minutes.
************************************************************************
OG = 1.055
FG = 1.005
************************************************************************
Fermentation schedule:
Primary: 1 week
Racked to secondary on 2006-03-11
Secondary: 2 weeks
Racked to keg on 2006-03-18
Keg COndition: 4 days
Cold Keg Condition: 3 weeks
Drinking: 2006-03-08