I’ve again been lazy and haven’t updated the blog for a while. There hasn’t been that much interesting to post though. About three weeks ago I brewed a Bavarian Hefeweizen for a friend, and today I decided to pop the first bottle as quality control. The recipe was really simple, with the malt base being 60% wheat malt and 40% pale ale malt. I hopped with Tettnanger to a modest 16 IBU, and fermented the wort with WLP380, supposedly the Schneider Weisse yeast.
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|20 L||60 min||15.6 IBUs||9.2 EBC||1.048 SG||1.010 SG||4.9 %|
|Name||Cat.||OG Range||FG Range||IBU||SRM||Carb||ABV|
|South German-Style Hefeweizen||66||1.047 - 1.056||1.008 - 1.016||10 - 15||5.9 - 17.7||2.2 - 2.8||4.9 - 5.6 %|
|Pale Malt, Maris Otter||2 kg||40|
|Tettnang||20 g||60 min||Boil||Pellet||4.5|
|Tettnang||20 g||15 min||Boil||Pellet||4.5|
|Hefeweizen IV Ale (WLP380)||White Labs||77%||18.89°C - 21.11°C|
|Download this recipe's BeerXML file|
The beer pours with a hazy golden-yellow, almost grey, color. A fluffy white head is formed, but it collapses a bit too quickly for a Hefeweizen. A typical wheat beer appearance. The haze is both yeast- and protein-derived as it was quite clear before I put it in the fridge.
The aroma is typical Hefeweizen, with tones of cloves and banana. The spicy 4-vinylguaiacol dominates the aroma profile, but there are lots of fruity esters present as well. The aroma is quite one-dimensional, but I guess it fits the style quite well.
As with the aroma, the flavour profile is dominated by spicy phenols and fruity esters. The amounts of esters and higher alcohols almost go a bit too far as I get hints of solvent as well. On the other hand, it has only been three weeks since pitching, so these will probably subdue a bit with some time in the bottle. There are some malty and doughy tones hidden in the background, but I can’t detect much hop presence at all. As it should be in a Hefeweizen. The carbonation level is high and the body quite light. Refreshing and quite easy to drink.
Overall this is an okay Hefeweizen. I’m not that big fan of the style, so I have a hard time judging how successful this beer is. It is still very young, so it will probably change a bit with more time in the bottle. There are definitely a lot of esters and phenols present, as it should be, but there might even be a bit too much of them at the moment. Perhaps this could have been fermented at a slightly lower temperature?