Hefeweizen IV Tasting Notes

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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…

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!

I’m waiting on a wheat: Hefeweizen Mk1 – Tasting Notes…

hefeweizenI know the tasting notes for this one have been a long time coming; but the kitchen is in uproar, the heating’s all up the spout and time just isn’t making itself very available these days.

So let’s not faff about and get straight down to business:

Because the temperature where this beer is being stored is so cold, we have the option to drink it with or without the yeast (it’s that flocculent in these coolish temperatures) – so we can have hefeweizen or kristallweizen.  I prefer my wheats “mit hefe” so a pour and a quick twirl of bottle brings the cloudiness up nice.

First off:  This beer is pitifully under-carbonated.  That’s not to say it’s flat…it’s more like the sort of carbonation that I’d expect in a lively real ale – not a refreshing wheat.  But I now know for next time.  Obviously a lack of carbonation does tend to knock the life out of the head a bit, so again I was a bit disappointed…

Colour-wise, I’m happy: it’s got that lovely wheat beer luminosity that I really enjoy seeing.

The aroma is smack half-way between clovey-spiciness and fruity-banana-ishness.  I would have preferred a tad more fruit, so next time I’ll be fermenting a whole load warmer to really encourage the banana notes.

Taste-wise it’s good.  Not amazing, but good enough.  I’m happy enough with it as my first wheat, it’s complex and tastes about right and has a nice enough alcohol hit, but it hasn’t got that wow factor that I was really after.

Next time I’ll make sure that the mash goes better and ferment it just that little bit warmer!

https://yeastismybitch.com/2015/01/08/im-waiting-on-a-wheat-hefeweizen-mk1-the-first-outing/