This weekend we decided to go for a smooth tasting summer beer, and what better to go with the warm season than a refreshing wheat beer.
Ingredients:
·
6 lbs.
Pale malt extract
·
1 lb.
Honey malt
·
1.5 oz.
Ultra hops (boil)
·
.5 oz.
Willamette hops (boil)
·
.5 oz.
Ultra hops (finish)
·
1 lb.
Organic honey
·
.5 oz.
Kent Goldings hops (finish)
·
.5 oz.
Kent Goldings hops (dry hop)
·
White
Labs yeast: Hefeweizen Ale Yeast (first
time using this strain)
The recipe originally called for only ultra hops, but
Roy and I thought it might taste a bit hoppier with the extra 1.5 ounces.
June 6, 1999
Brewed as usual.
June 7, 1999
Airlock overflows from beginning fermentation.
Replace airlock with new sanitized airlock.
June 8, 1999
Airlock overflows again. Replace lid and airlock with sanitized ones.
Smells a bit funky (sulfuric smell).
June 9, 1999
Fermentation slows.
Smell is not so sulfuric smelling, starting to mellow out to a sweet
smell, like honey.
June 13, 1999
Transfer beer to secondary fermentation bucket. Smells sweet, honey-like.
June 20, 1999
Transfer
beer to bottling bucket. Allowed to settle. Transfer to keg to age.
June 25, 1999
Carbonate beer, allow to cool and absorb CO2.
June 26, 1999
Tapped keg. Tasted slightly sweet, dry. Can definitely taste the alcohol. Has a slight banana aroma to it. The taste of a wheat beer is distinctive. Not too cloudy as are most wheat beers, this recipe produced a reddish hazy beer.