This beer was all right. There are some off-flavors, mostly raisin, but the body and effervescence are as desired. It's missing the main characteristics of the style which is disappointing, but overall the beer is drinkable and refreshing.
RECIPE
Grains (13.2 lbs)
7.5 lbs Wheat Malt
5.0 lbs Munich Malt
.50 lbs CaraMunich II
.20 lbs Carafa II
Hops (3-4.0 AAUs)
4.0 AAUs Hallertau (1.5 oz | 2.7%)
Yeast
Wyeast 3068 (Weihenstephan Weizen)
(Low | 73-77% | 64-75°F)
BREW NOTES
The mash schedule for this brew was a bit different than normal. In effort to bring out the clove flavors in the final product, I started with a short acid rest. Before dough-in I made sure to have my next batch of water ready, because boiling 9qts of water in 15 minutes is not easy.
After the acid rest, I moved to a protein rest, but my temps fell short and I struggled maintaining uniforms temperatures throughout the grain bed. In an effort to boost the temp, I performed two 3qt decoctions. I scooped out wort and grains a like and heated them to boil on the stove. During the saccharification rest, I also had some inconsistent temps and performed another 3qt decoction.
I drained the wort slowly, in an effort to boost my efficiency and it took roughly thirty minutes to drain thoroughly.
During the boil, which took place in the garage, I looked away just long enough to miss a minor boil over. Other than that little mishap everything else went to plan. I used snow (which was abundant) instead of ice to help cool the wort. Yeast was pitched around the 65°F.
After the acid rest, I moved to a protein rest, but my temps fell short and I struggled maintaining uniforms temperatures throughout the grain bed. In an effort to boost the temp, I performed two 3qt decoctions. I scooped out wort and grains a like and heated them to boil on the stove. During the saccharification rest, I also had some inconsistent temps and performed another 3qt decoction.
I drained the wort slowly, in an effort to boost my efficiency and it took roughly thirty minutes to drain thoroughly.
During the boil, which took place in the garage, I looked away just long enough to miss a minor boil over. Other than that little mishap everything else went to plan. I used snow (which was abundant) instead of ice to help cool the wort. Yeast was pitched around the 65°F.
FERMENTATION NOTES
Given the grain bill and yeast being used, this beer will produce a large amount of krausen. The mitigation strategy I employed was the classic blow-off tube (which I forgot to sanitize). After about 24hrs the krausen had made its way through the tube and exited into my containment bucket. I cleaned the bucket out and rest the blow-off tube.
A week later (since I do not live in the house I brew beer in), I checked in and realized a potentially tragic issue. The fermenting room was so dry that a large amount of water from the containment bucket had evaporated. The water level fell so much, that a large portion of the blow-off tube was exposed to air. I quickly replaced the blow-off tube with a standard airlock, but was nervous the damage had already been done.
After bottling the beer, it became clear that the beer was clean of any batch-ruining bacteria. I believe that when the blow-off tube was exposed, the beer was still fermenting, albeit slowly, so the slow yet steady stream of CO2 may have kept the outside air from entering the carboy.
Bottled 4 gallons at 71°F with 145g of corn sugar (3.2 vol CO2).
A week later (since I do not live in the house I brew beer in), I checked in and realized a potentially tragic issue. The fermenting room was so dry that a large amount of water from the containment bucket had evaporated. The water level fell so much, that a large portion of the blow-off tube was exposed to air. I quickly replaced the blow-off tube with a standard airlock, but was nervous the damage had already been done.
After bottling the beer, it became clear that the beer was clean of any batch-ruining bacteria. I believe that when the blow-off tube was exposed, the beer was still fermenting, albeit slowly, so the slow yet steady stream of CO2 may have kept the outside air from entering the carboy.
Bottled 4 gallons at 71°F with 145g of corn sugar (3.2 vol CO2).
TASTING NOTES
Bottling Taste (0 weeks)
- Powerful banana smell during transfer to bottling bucket
- Color is lighter than expected, but well in the dunkelweizen range
- Banana flavor is less intense than the aroma
- Feels a bit thin, but I expect good things once carbonated properly
- Despite the intricate mash schedule, clove flavors were lacking
Initial Taste (6 weeks)
- Banana flavor is less intense than the aroma
- Feels a bit thin, but I expect good things once carbonated properly
- Despite the intricate mash schedule, clove flavors were lacking
Initial Taste (6 weeks)
- Strong esters, weak phenols on both nose and taste
- Carbonation is on point
- Carbonation is on point
- Flavors have melded together nicely in the bottle
- Hit the style to a T
Secondary Taste (12 weeks)
- Hit the style to a T
Secondary Taste (12 weeks)
- Same as above, but carbonation has increased
- A bit too effervescent, but still highly enjoyable
- A bit too effervescent, but still highly enjoyable
No comments:
Post a Comment