I really like hefeweizens. A lot of people do. I'm always stunned by how different the style can be, just based on how basic the ingredients are. Usually wheat and pilsner malt with a noble hop, and a Hefeweizen yeast strain. Usually no caramel or crystal malts, or a lot of hop flavor, but somehow with just a change in yeast and water these beers become quite different beasts. Alright, time to brew one.
On to the beer...
Beer #26 - Cloudy Wheat
Style: Weizen/Weissbier (15A)
Recipe: For 2 Gallon (Partial-Mash)
1 lb Wheat Dry Malt Extract
1 lb Pale Wheat Malt (steeped at 152F for 60 minutes)
1 lb Pilsner Malt (steeped at 152F for 60 minutes)
.45 oz Tettnanger Hops (5%) (20 minutes, full boil)
Wyeast 3068 Weihenstephan Weizen Yeast
Beer notes: This is being brewed in the 'hefe' style, and not the clear, filtered style. It's a hefeweizen. This style seems to continue to gain in popularity. Mini-mash on the stove today. It definitely helps to keep the color down in this style. I need to really watch my gravity on these mini mashes, but it was late and I didn't have my refractometer handy. Smellin' good, lookin' good.
Cheers!
Aaron
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