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Smoked Mesquite-Pod Hefeweizen

Smoked Mesquite-Pod Hefeweizen

Specialty Beer • Partial Mash • 5 gal

Greg Plutko

Mesquite pod flour is very high in sugars and has a smokey, tamarind-like flavor

June 7, 2009 pm 11:46pm

5.0/5.0 1 rating

Ingredients (Partial Mash, 5 gal)

  • 1 lbs American 6-row Pale

    American 6-row Pale

    Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.

  • 0.5 lbs White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 0.25 lbs American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • 0.5 lbs German Smoked

    German Smoked

    Earthy, rich smoke flavor

  • 6.6 lbs Wheat Liquid; Alexanders

    Wheat Liquid; Alexanders

    American-made malt extract which is famous for its very light color. The light color of this malt extract makes it ideal for brewing many American and German style beers. 60% wheat & 40% 2 row barley, great base for wheat beers.

  • 1 lbs Dry Wheat; Muntons

    Dry Wheat; Muntons

    Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.

  • 2 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 0.5 lbs Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1.5 oz Hallertau - 4.5 AA% pellets; boiled 60 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 0.5 oz Hallertau - 4.5 AA% pellets; boiled 30 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 0.5 lb mesquite pod flour - (omitted from calculations)

    mesquite pod flour

  • 1 oz oak chips and lapsang suchong tea - (omitted from calculations)

    oak chips and lapsang suchong tea

  • White Labs WLP300 Hefewizen Ale

    White Labs WLP300 Hefewizen Ale

    This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.068 1.026 - 1.120
Terminal Gravity: 1.013 0.995 - 1.035
Color: 10.7 SRM 1 - 50
Alcohol: 7.2% ABV 2.5% - 14.5%
Bitterness: 34.6 IBU 0 - 100

Discussion

Greg Plutko

Better than expected for an experiment

2009-08-09 7:59pm

So this was really an experiment, more than anything to impress people with. That being said, the recipe turned out to be one of the top three or four beers we have ever brewed. The final result is something akin to a thick, malty bourbon. It has some serious alcohol burn and some very nice buttery, vanilla-oak notes. The smoke is subtle and about perfectly dosed. We had the primary sit for two weeks due to the inclusion of the honey, which always makes the fermentation somewhat angsty. We added the 2nd half of the mesquite flour, soaked in 6 oz vodka after racking. It stayed in the secondary for an additional three weeks and then one week in a tertiary to remove the mesquite flour goop. This was ugly looking, but the result is oh so fine! Now, where to find mesquite pod flour? Like all strange ingredients, look on Amazon. =)

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