Well looky here, if it isn’t a whole month and a tiddle since I brewed up this Wheat beer…bet you’re straining at the leash to find out how this one came out, aren’t you?
All I can say is: this beer puts me at least a couple more steps further up the mountain towards the pinnacle of the perfect wheat beer.
There’s no weird off-flavours in this batch (thank you, brew fridge) and there’s a nice balance of sweet, and a very gentle sour note that helps round it out a bit. Any bitterness keeps itself to itself – meaning there’s no off-putting bitter twang.
In the phenolics, there’s an array of restrained banana and clovey undercurrents that swirl along merrily in both the nose and the taste.
So: the nose is good, the taste is good and the head retention is passable (not great, but you takes what you can these days…)
It’s very refreshing and – just off chilled – I can drink one down, all nice and right-down into my tum in hardly any time at all.
But…and there’s always a but.
It’s not very exciting. And the body could do with being a little more full as well.
Maybe next time I’ll chuck in WLP300 instead. The Mangrove Jack wheat yeast did a perfectly good job – it just doesn’t seem as expressive as the 300.
With all things remaining equal (and with either WLP300 or MJ’s), I reckon I need to rile up the yeast a bit more…you know, really provoke it by dialling the fermentation temperature up beyond 20c, so it can go mad and produce more flavour.
Maybe I’ll even do some more fancy mash rests to try and capitalize on the alpha and beta amylase phases:
Instead of the old 66c trade-off single infusion business, I’ll rest it for a while at 63C (or so) and then move on up to another rest at 70c (or so) which will give me a decent trade-off between wort fermentability (i.e. maltose production) from the 63c rest and a shovel-full of unfermentable dextrins for body from the 70c rest.
God, I almost sound like I know what I’m doing…