Hefeweizen mk II in a Braumeister

Bavarian_Wheat_largeNormally I can always think of a great name for the beer that I’ve just brewed, but, with wheat beers I get a mental block and all I can think of is rubbish puns on Hugh Hefner’s name.

So, still without a decent name, this wheat is a re-spin on the first attempt: https://yeastismybitch.com/2015/01/08/im-waiting-on-a-wheat-hefeweizen-mk1-the-first-outing/ and uses exactly the same recipe, but with a couple of differences:

This time around, I added 200g of flaked oats (and to hell with the Reinheitsgebot – I want more creaminess in my wheat!) and 1.5L of oat husks to avoid a sticky mash (and the inevitable regency fountain effect.)

I got my oat husks from Rob The Malt Miller – who advised that, despite what you read on the Internet, these particular husks don’t need washing prior to use.

The mash in the Braumeister did start off a bit “floaty”, so I did have to stir it after about twenty minutes, but then it did behave itself and all went well.

The refractometer showed a post-boil reading of 1056 so I overshot my target gravity by 3 points, but I’m still getting my eye in on wheats; normally for all-barley-malt beers I overshoot by miles!

For the fermentation I’m using a new yeast: it’s a dried Bavarian Wheat yeast from Mangrove Jacks.  I pitched a re-hydrated packet of Mangrove Jacks into the 22C wort and stuck it away in a room that was 19/20C  – aiming to satisfy the old German wheat beer maxim that pitch temperature and environment temperature should add up to 30C, (I was 1C over – so shoot me)

The environmental temperature has now risen to 22C and the carboy is warm to the touch…  This ones going to be fruity, I think.

After 6 hours the airlock was bubbling away nicely, after 24 hours the initial foamy krausen has fallen away and the surface of the wort is fizzing like lemonade…  God, I hope the head retention will be OK…

Update: 48 hours later, it smells strongly of very ripe bananas.  Perfect.  Just what I wanted.  You just have to get fruity sometimes with these things.

The Winter Wheat? @ErdingerWB – Dunkel

20150101_194311So that’s Christmas and New Year all done with, then.  Doesn’t last long, does it?  All that preparation, anticipation and expenditure…then, in the wink of an eye it’s gone.

Christmas never seems to depart with the same brash, bombastic and over-blown style that it arrives in…it just seems to slink away under the cover of new year to hunker down and dig in, to preparation for the full-frontal assault that it’ll steam-roller us with in 10 ten or so months time…

But hey, it was Christmas and I was too damn bone-idle (and busy) to blog…so now its my turn to blast out a great stack of reviews, ephemera and other assorted stuff and nonsense.

First off we’ll start with Erdinger Dunkel…and I confess it’s the first Dunkel I’ve ever tried, being a relative newcomer to the world of wheat.

Pouring a pleasant portery hue this looks quite inviting.  The head isn’t quite what it was with your standard wheat, but it’s sticks around for long enough.

I’d describe the carbonation as exuberant, but that’s in the style and is belchily entertaining.

On the nose, it’s pretty much like a standard wheat – soft rounded maltiness,with a little graininess and an overtone of more generously kilned malts; it’s nice and works well for me.

The taste is whopping great amounts of malt and sweetness with an excellent follow on of heavy cream and dark malts. There’s little in the way of bitterness (as expected) but which is good as it’d certainly get in the way of the excellent tasty creaminess and spice.

I reckon I prefer a more standard wheat bear, but that’s just a personal note and this really is an excellent beer all the same.  Very much recommended.

http://www.erdinger.de/en/erdinger-weissbier-products/beer/dunkel.html

Call the Weiss Squad!: Benediktiner – Weiss Bier

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That’s a piss-poor title and no mistake…sorry about that….

I’m also sorry about the break in reviews – I know how some of you can’t eat or sleep whilst you wait for me to fart out another exciting review…I’ve been in that London on an Openstack course.  Private cloud.  It’s the future of computing (maybe)

This time it’s another wheat beer, and it’s fair to say that it’s a lot darker than what I’ve experienced so far in a Weiss, but that makes it all the more exciting.

Ah, I just can’t get enough of those lovely foamy wheat beer heads – so light, lacy and sticky.  That is the joy of brewing with wheat, folks…I won’t linger too long on the heartache, though: it can be a pain to mash with – what with it being huskless and quite sticky, unlike barley…

Benediktiner comes with a marvellous, sparkly carbonation.  The aroma is bready malts with lovely wheaty graininess and a little spicy pepperiness.  As with all wheats there’s some banana on the nose too, but this slightly outweighed by a gentle spicy cloveyness…

This is a really excellent mouthful, with good spice and pepper notes all wrapped up in a subtle creaminess that eventually fades to leave excellent prickly spice before a final wave of creaminess washes in at the very end…

This is a very satisfying, very refreshing wheat beer indeed.  A genuine “can’t leave it alone sort of beer”

Excellent.

http://www.benediktiner-weissbier.de/en/home/

(they don’t appear to be on Twitter…oh well)

I wasn’t standing alone: @BlueMoonBrewCo – Belgian White Belgian-Style Wheat Ale (draught)

Blue_Moon_Beer.svgI was in London yesterday for an Amazon Web Services shindig, so couldn’t help but take a break from the cloud evangelizing for a sneaky-quick half at the rub-a-dub across the frog for a swift half of pig’s ear.  My minces came to rest on a not-normally seen tap in English pubs…Blue Moon.  (Jeez, I go to “That London” for a day and come over all cock-er-nee)

Blue Moon.  I keep seeing it in supermarket.  I’ve looked at it, it’s looked at me – and I’ve never actually got around to trying it.  I spotted it on draught in The Woodin’s Shades in Bishopsgate – just across the road from the cloud do, so I thought I’d give it a whirl.

Arriving a very hazy light-orangey sort of colour – think Robinson’s Orange Barley Water if you will.  A very fizzly sort of head hung about around the edges of the glass.

The aroma was interesting and yeastily-fruity with -surprisingly enough- notes of toffee and caramel.  Very unexpected, but nice all the same.

The body was thinnish and the carbonation suitably prickly and lively.  Light orangey fruity and almost chalky notes accompanied in the taste.  There was some creaminess from the wheat and a definite clovey theme.  Blue Moon wasn’t as wheaty as some European wheats I’ve had, but I guess that’s the difference in the US and European interpretations of the wheat/Weiss style.

When I started actually thinking about Blue Moon as an American interpretation of the Belgian style, I wondered why should it be compared to the other interpretations of the style?  The yeast is probably different, the hopping probably too and it’s from a completely different country for God’s sake.

Armed with those thoughts and wishing that it was served a couple of degrees warmer, my opinion changed as the beer warmed a little: the creamy-wheatiness came forth, the lightish orange blossomed into more fulfilling fruity tones and the 5.4% alcohol brought more warmth, too.

I can imagine it with a slice of Orange in it too…but don’t worry I won’t do that.  I’d definitely have Blue Moon again, but maybe a tad warmer and at less of a frenetic London pace.

Roll-on next summer…

http://www.bluemoonbrewingcompany.com/OurBeers/Product/belgian-white-belgian-style-wheat-ale