Basically, this is a traditional hefeweizen with a pound of midnight wheat. The color is on par with a dunkelweizen, so maybe it should be called "Chocolate Brown Hefeweizen". I am proud to say that this batch let me experience my first stuck sparge.
I'm on a quest to find that elusive bubblegum flavor that can be associated with wheat beers. We're trying a new strain of yeast to help facilitate that. Unfortunately, it didn't happen. There is a harshness to this one, more than likely caused by fermenting too warm. There's some malt, but it's not the flavors I would normally associate with a Hefe.
After a few glasses, the 7.5+ percent kicks in, and you don't notice the flavor so much. Just try not to piss on the keyboard while you wait for the keg to finally float.
7.61% ABV How is this calculated?
7 lbs malted wheat
6.5 lbs 2-row pale malted barley
1 lb midnight wheat
1 oz Hallertauer hops pellets (4.7%)
1 oz US Saaz hops pellets (4.9%)
1 pouch Wyeast 3942 Belgian Wheat yeast
1 tablet wirfloc
Mash with 5 gallons water at 150° for 30 minutes.
Sparge to collect 6 gallons.
Bring to a boil and add 1 oz Hallertauer hops.
After 45 minutes, add 1 oz Saaz hops and 1 tablet whirfloc.
Continue boil for 15 more minutes.
Cool to 80°, pitch yeast, and ferment at 74° for 10 days.
Transfer to secondary and let settle for 20 days.
Keg at 37° @ 17 PSI
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