I brewed a hefe with a simple recipe:
- 3 lb Munton Wheat DME (55/45) @ 60 min
- 3 lb Munton Wheat DME (55/45) @ 30 min (for lighter color)
- 1 oz Hallertau @ 60 min
- Weihenstephaner 3068 smackpack, 2 weeks @ 68F fermentation temperature
- kegged after 2 week primary
The beer came out great, nice balance of banana and clove. I should note, however, that it really develops a nice flavor and aroma only after 2 weeks in the keg (or bottle).
I tried this beer only 3 days after kegging and it still had the slight sulphur flavor and subdued banana aroma. But, 2 weeks later, and this beer is really great. I will definitely make it again. Simple recipe and great taste.
- 3 lb Munton Wheat DME (55/45) @ 60 min
- 3 lb Munton Wheat DME (55/45) @ 30 min (for lighter color)
- 1 oz Hallertau @ 60 min
- Weihenstephaner 3068 smackpack, 2 weeks @ 68F fermentation temperature
- kegged after 2 week primary
The beer came out great, nice balance of banana and clove. I should note, however, that it really develops a nice flavor and aroma only after 2 weeks in the keg (or bottle).
I tried this beer only 3 days after kegging and it still had the slight sulphur flavor and subdued banana aroma. But, 2 weeks later, and this beer is really great. I will definitely make it again. Simple recipe and great taste.