Hefeweizen IV brew day

Nope.  I’m still not naming my wheat beers…at least until I get one that has the following traits:

  • Stable foamy head
  • Good balance of clove and banana phenols
  • Obscene drinkability

There’s not much to say about this one, I’m afraid:  It was the by-now-familiar grist make-up:

2.5Kg Wheat Malt and 2.5Kg of Pilsener Malt (oh, and 200g of soaked rice husks)

Hops were a measly 6g of ancient Magnums from the freezer.  That should contribute 11 IBUs of bitterness, maybe less; I’m not much bothered, I don’t want much bitterness in it at all really.

I used the following mash rests:

38c Dough-in
42c (15mins) Ferulic Acid rest (for clove-like phenol precursors)
66c (50mins) Sacchrification rest
78c (10mins) Mash-out

One small deviation: I didn’t skim the foam prior to adding the hops, normally I’m an avid skimmer – but not this time…  I also boiled it for exactly one hour…with the lid only partially on the Braumeister – I’ve discovered that this makes for a much more healthy boil, just don’t let the condensation run back into the boiling wort…you’re boiling wort to get rid of DMS and other rubbish…

All went well and I ended up with 22L of 1055 OG wort, into which I put some Mangrove Jack’s Bavarian Wheat Beer yeast.

I didn’t oxygenate, as I read somewhere that a lack of oxygen makes Weizen yeast more expressive.

It’s all now tucked up happily in the brew fridge at somewhere between 19c and 20c.  I’ll let you know how it goes.

BTW: Did you like the video?  It shows a very pretty-looking cold-break.  It’s way more than I usually get, so maybe that’s due to not skimming pre-boil?  It’s certainly not as a result of Irish moss or other protein coagulant, it scarcely seemed worth adding kettle-finings – this being a wheat beer…  Thinking about it, it was quite a vigorous boil…maybe that did it?

No-name HefeWeizen III – Tasting Notes

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Here’s a review of another Hefeweizen, brewed as part of my eternal quest to brew the perfect representation.

You might remember the brewday from here:

https://yeastismybitch.com/2015/11/05/no-name-hefeweizen-iii/

Well, I’ve been drinking this steadily since a bit before Christmas and can’t make my mind up whether it’s smack on the money or whether I’m just a hopelessly picky bugger.

(My money is on the latter)

So, looks-wise: it’s not as luminous as I’d like it to be. Maybe luminous is a bad word. Hold on, *consults thesaurus* It’s not as effulgent as I’d like. I’m not sure whether that helps or not?

Let’s just say it’s not as prettily glowy, when back­lit, as I’d like it to be…

The colour isn’t as glowily orange as I’d like it to be, either. It’s nice enough ­ but I’d like it to be more pretty.

The head, however, is much better than the last effort, but still doesn’t hang around like it should. Mind you, it’s meringue-­white, so that’s something to be happy with.

In the nose I got a sweetly ­clean malt-breadiness with some spicy clove and banana notes. It’s not at all “banana bomb” like the last one…but it’s certainly fruit forward and I like that in a Weizen.

The carbonation is much better this time around and it stays sparkly-­prickly right to the end of the glass.

As with all my wheats so far; it’s mouth-­filling, immensely drinkable with enjoyable spice and clove/banana flavours.

This particular beer feels way more complex and in balance than the other Hefeweizens that I’ve made…there’s even some excellent creaminess that floods in at the end…

BUT! There’s a faintly annoying bitterness that creeps in at the end of the creaminess and ever so slightly mars the whole thing.

My trusty tasting panel are split 50/50: some love it because they usually drink bitters, so a twang on the end is what they want to keep the consumption going. The other half think any bitterness in a Hefeweizen is out of place and slightly jarring.

I quite like it, but in my heart of hearts I know that it’s not to style and not what I intended…and that annoys the piss out of me.  15 IBUs of bitterness does seem a touch too much…

Next time it’ll be the same recipe with 11 IBUs of bittering hops…and maybe swap some pils malt out to make it into a dunkleweizen.

Maybe the next one will get a name.?

More Please! Allgauer Brauhaus – Altenmunster HefeWeizen

20150929_191109Along with Adnams, Aldi are another bunch of characters that get far more exposure on yeastismybitch.com than a lot of their peers…and that’s because they keep surprising me with unusual and surprising beers whenever I go there.  Oh, and they stock Bratwurst…

God, you haven’t lived if you haven’t had Bratwurst with a big old glass of wheat beer. (my mouth is now awash…)

This time around at Aldi I found some of this Altenmunster Wheat Beer…and it’s in a swing-top bottle WITH A LABEL THAT COMES OFF EASILY: you brewers just don’t realise how much that means to us home-brewers.

Some brewers think that home-brewers are spoiling their sales.  Complete bunkum – where else would we get our inspiration and a vast supply of bottles for us to put our beer into?

The Altenmunster bottles are so good that I’d happily a couple of cases…and it’s also a happy coincidence that it’s a very tasty beer too!

Altenmunster Wheat looks the part, it’s a nice example of the style with a lovely thick, unctuous and foamy head.

The aroma is lovely fresh and bready, with the balance slightly tipped towards the clove than the banana; and it’s quite delightful.

Taste-wise, it’s beautifully refreshing with a very slightly tart edge.  The mouthfeel is solid and creamy with good light wheaty maltiness.  It’s a very fine example of the style.

As mentioned above, I’d buy this regularly…but alas and alack, Aldi only carried Altenmunster briefly for a few weeks before it abruptly stopped.

Gah!  Please Aldi, start stocking this beer again.  I love it and it’s lovely bottles.  I even like the cheerful monk on the label…

http://www.allgaeuer-brauhaus.de/abk/?page_id=832

Hefeweizen Mk II Tasting

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(I’ll put a picture of the finished article in when I remember…)

What is it with me and wheat beers? I like them, but they seem to want to conspire against me when I make them.

Here’s the original recipe here: https://yeastismybitch.com/2015/05/26/hefeweizen-mk-ii-in-a-braumeister/

This time around I got the carbonation pretty much how I wanted it, the mouthful is generous and creamy and the yeast brought forth lashes of banana and bubblegum.

It’s a beautiful luminous pale golden with a nice haze and everything…

So what let’s it down you may ask…

Well it’s a little light on the bitterness…so it’s lovely in taste but doesn’t have that subtle bitter edge that should really set it off and balance the sweetness out a bit.

And the head. Oh good God, the head…It has a really nice head to start off with…and then it collapses, spectacularly, to leave a really odd smattering of very dense foam islands…a bit like broken cloud on a summer’s day…so Christ alone knows what happened there.

I’m happily drinking it and Eve likes it, but it certainly won’t win many awards…

The next one will be great, I’m sure.  I might also do it with WLP300 – not because it’s better than the Mangrove Jack’s yeast, but because it’s just plain mental – and I like that in a yeast!