Alright, so things are starting to look up in my world of brewing.
First my wife let me turn the bottom half of our garage fridge into a kegorator of sorts! Second, the Hefe tastes like a very good, flat beer! It as kegged at 5 AM this morning and will be "force carbed" for 7-10 days using the "set it and forget it" method.
Here's the specs on the beer:
Brewed:
1-27-08
Grain Bill:
6.5 Lbs Wheat
4.5 Lbs 2-Row
Hops:
0.5 Oz Hallertauer @ 60 minutes
Yeast:
WLP300 - White Labs Hefeweizen
Gravity/Alcohol:
OG 1.042
FG 1.010
%AL 4.192
Fermentation:
3 Weeks
67 Degrees
Carbonation/Conditioning
7 - 10 Days
40 Degrees
12 PSI
So, this brew should be ready to drink between 2-26 - 2-29. Tasting notes to follow!
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2 comments:
how did this turn out? I have some 2 row and white wheat around and want to brew this. did you batch sparge or do a step or decoction mash?
Hey Mentok,
This came out GREAT! Check out my notes here: http://wadeshomebrew.blogspot.com/2008/02/little-hefeweizen-that-did.html.
I took five gallons of this to a bike race we were watching and it was gone in three hours. Everyone loved it.
It was very easy to brew and the fermentation was WILD! It looked like someone was swirling the carboy the whole first three days of fermentation. Lots of blow-off too so make sure you put in a blow-off tube in a bucket of sanitized water.
Good luck!
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