My in-laws were visiting from Germany for a while in June. They were very interested in the homebrewing process, so naturally the day after they arrive we just hung around and brewed a batch of hefeweissen. Of course the danger in homebrewing a German beer with a group of Germans who have ready access to the best examples of the style is that the homebrew version will suck in comparison to the commercial example. Apparently that's a risk I'm willing to take.
Note: Review to follow shortly.
Bavarian Hefeweissen
3 gallon batch
3.375# German Dark Wheat
3.375# German Munich 10L
0.625 oz Hallertau, 4.5%, 60min
Danstar Munich Bavarian Wheat dry yeast
Expected OG/FG/IBUs/ABV: 1.050 / 1.013 / 14 / 4.9%
Brewed 6/15/15 with Assistant Brewer NB
Sorry, no real brew day notes. But it went generally pretty smoothly.
Pitched yeast at around 63F, when beer was sitting the cool basement.
Let ferment at 63F for a week, then moved upstairs to around 70F to finish out fermentation. Finally put back in basement for a couple of days before bottling.
Bottled 7/22/14. Aimed for 2.75 volumes of CO2 at bottling, got 29 standard bottles.
Good lord you've been busy since I last posted. How did this one turn out? For my wedding rehearsal dinner I brewed up two 3 gallon batches of hefe (Wife's favorite beer style). It turned out great and everyone who had it loved it! (Had 50+ people at rehearsal dinner.) I brewed it up with 66% White wheat and 34% Pilsner. Did the dry yeast give you a good distinct hefe flavor?
ReplyDeleteHi Gerg, thanks for reading and commenting. I posted the review of the Hefeweissen today. I was disappointed in the beer, unfortunately. I really need a temp-controlled fridge.
ReplyDeleteThat's awesome about your wedding celebration. Congrats on to you and your spouse! Have a great honeymoon!