It's a ginger hefeweizen. Get it? Don't make me spell it out for you.
Actually, this turned out a bit spicier than I was expecting. Ginger dominates the aroma, and it also creates quite a bit of burn in the aftertaste. There's not much "hefe" to it, and I'm not sure I like them. Christy says it's good, but the jury's still out for me.
5.38% ABV How is this calculated?
5.25 lb Wheat malt
4.74 lb Belgian 2-row pale malt
0.25 lb Munich I malt
1 oz German Hallertau (4.1%) hop pellets @ 60 minutes
1 pouch Wyeast 3056 Bavarian Wheat
5 oz freshly grated ginger root (in 2-oz and 3-oz segments)
3.5 gal mash water @ 150° for 60 minutes (Strike @ 175°)
Sparge @ 175° to collect 5 gallons
Bring to a boil, then add hops and 2 oz ginger
Boil for 60 minutes, then cool to 80°
Add yeast and ferment for 2 weeks.
Transfer to secondary, add 3 oz ginger
Let settle for 3 weeks before kegging.
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