I brewed a simple all-grain Bavarian Hefeweizen. The recipe is a super-plain and simple base stolen from homebrewtalk.
- German Wheat 7#
- German Pils 4#
- Hallertau Mittlefruh .75oz @ 60min
- Hallertau Mittelfruh .25oz @ 15min
- WLP300 Hefeweizen
Outside temp 82F.
Mash in 1420.
Mash in with 4.4G of 161.2F water.
Mash temp at 1425 is 153.5F.
Mash end 145.1F at 1625.
Batch sparge with 3.78G water at 180F at 1635.
Sparge out at 1655.
First hop addition 1715.
Second hop addition at 1800.
This is the second beer I will have fermented in my crawlspace. Hopefully it works out, but we will find out around the 20th or so.
Fermometer has showed 66F for most of the week, temps seem stable.
Fermentation was completed in the crawlspace. The 2 batches that have fermented down there seem to have fermented very well with minimal off flavors. I will be continuing to do all of my non-lager fermentations down there it would appear.
Nice banana notes, a hint of clove, not overly hopped, a little under-fermented. Needs a few more days of fermenting. Gravity is 1.020
Final gravity of 1.016 was reached. Tastes of banana, clove, with slight yeasty/bready notes. Put into keg, and force carbonation at 20psi was started.
Washed the yeast to save for the next hefe I will be brewing.