German Heffeweizen (for Concord Oktoberfest)

 

Ingredients

6 lb Bavarian Wheat DME
0.5 oz American Northern Brewer hop pellets (8% AA)
1 pack (125 ml) Wyeast #3068 Weihenstephan Wheat Ale yeast

Procedure

1. Added Camden tablet to 6* gals tap water and brought to boil.

2. Turned off flame and added the DME and hops.

3. After 60 min boil, cooled and transferred to fermenter.

4. Pitched yeast at  75 °F


Oct. 9, 2018: Kegged beer


OG: 1.053
FG: 1.009
IBU:
ABV: 6.3%



*Apparently, I mismeasured the water and ended up short in the final volume by about a gallon.

American Wheat (Sept. 20th, 2008)

Brew #19

(MoreBeer! Kit #125)

3 lbs Bavarian Wheat dry extract
2 lbs Light dry malt extract
0.5 oz Glacier hop pellets (bittering)
1 oz Glacier hop pellets (aroma)
1 tablet Whirfloc clarifying agent
1 vial White Labs California Ale yeast (#WLP001)


1) Brought to boil, 2.5 gals of water;
2) When boiling, turned off heat and stirred in dry extracts and bittering hops;
3) Returned to boil, and boiled for 60 mins.
4) At 40 mins., inserted wort chiller;
5) At 55 mins. added Whirfloc;
6) At 59 mins. added aroma hops;
7) At 60 mins. turned off heat, and started water through wort chiller;
8) When wort cooled somewhat, added to fermenter with 3 gals. cold water;

Temperature at pitching: 86F

Original Gravity: 1.039
Final Gravity: 1.010
ABV: 3.8%

Duration of Fermentation: Kegged on the 10th day (Sept. 30th)

Initial tasting notes: 9/30/08 - Tastes more or less like I'd expect a wheat beer to taste but surely will improve with chilling and carbonation. Hopefully it will ready to drink on Friday.

Tasting notes: 10/12/08 - Tastes pretty good. The flavour has rounded out a bit, and it seems to have a bit more body than before. The wheat flavour comes through nicely.

10/27/08 - There's been a slightly "off" flavor in there from the start, but it hasn't increased over time. Tonight at the DOZE meeting one of the members correctly described it as "Band-Aidey". Several suggested it could be due to chloramines in our tap water, which would not necessarily volatilize in the boil.