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:
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?