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Jamil's Weissbier
Weizen/Weissbier • All Grain • 7 gal
A very straight forward Bavarian Weissbier.
January 14, 2008 pm 12:02pm
4.5/5.0 1 rating
Ingredients (All Grain, 7 gal)
- 5.7 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 5.7 lbs
German 2-row Pils
German 2-row Pils
- 1 oz
Hallertauer Mittelfrüher - 4.4 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Wyeast 3068 Weihenstephan Weizen™
Wyeast 3068 Weihenstephan Weizen™
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.
Notes
Mash at 152 degrees. Boil 90 minutes. Ferment at 62 degrees. Note: I used organic wheat malt.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 2.9 SRM | 2 - 8 | |
| Alcohol: | 5.4% ABV | 4.3% - 5.6% | |
| Bitterness: | 16.0 IBU | 8 - 15 | |
Discussion
Brewed 1/13/08
2008-01-14 5:36pm
Brewed this recipe on Sunday Jan 13th 2008. Pitched a 2 liter starter into 56 degree wort at 8PM. By 11PM it was visibly fermenting. The following morning the temp had risen to 65 deg. I adjusted the Fermwrap to reduce the heat going to the carboy. The temp had fallen to 62 deg. after a couple hours. Hopefully the initial rise to 65 deg didn't produce too many funky esters. OG = 1.056 #38
Kegged 1/23/08
2008-01-23 11:48pm
Kegged it tonight. This beer turned out really nice. It does have a pretty high banana aroma/flavor but I think it is supposed to be like that. In any case, I really enjoy drinking it. I don't know very much about this style and how it is supposed to taste, so it's hard for me to really evaluate it. It has a pretty strong banana aroma which is mixed with a tartness which seems to be appropriate for the style. I don't really get a lot of clove aromas yet, but these may come out as the beer conditions a little longer. The flavors are also banana but less of the tartness. It has a nice mild bready flavor which compliments the banana. Still not much clove, and no bubblegum at all. The color is nice and pale, a straw color, very pale yellow, and it is cloudy. I tried to transfer a bit of the yeast from the carboy into the keg as to keep a bit of the cloudiness intact. I do think that as the yeast settles the strong banana/tart character will diminish. Possibly this will also aid in bringing out more clove notes.
Competition results
2008-05-30 4:42pm
And, I was right. The yeast settled out and the beer conditioned for a few months and the clove esters are now stronger than the banana. I really like this beer now and I don't care that it is crystal clear with no suspended yeast; I enjoy it better this way. Also: This beer took 1st place in the German Wheat and Rye Beer category with an overall score of 36 at the New Mexico Enchanted Brewing Challenge, sponsored by the Dukes of Ale. The judges commented on the clove esters with underlying banana, and some apple as well, which didn't really fit, but wasn't unpleasant. They also wanted to see more suspended yeast and thought it would improve the character a bit. But overall, they liked it very much.
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