Brewed 5/11/11
The next step in the evolution of the "H-Series". Too many changes to call this one "H7"; We've more than doubled the specialty grains, we're using 65/35 wheat DME, and the yeast is a strain we've never tried.

So how are they? Let's just say the clove is strong with this one. A controlled fermentation temperature helped to keep the esters at bay, and there is almost no hint of banana. They are spicy and crisp, and a perfect complement to a hot summer afternoon.


Initial 1.068
Transfer N/A
Final 1.022
6.04% ABV How is this calculated?


6 lbs Briess Wheat DME (65/35)
9 oz Munich Malt
2 oz Hallertau hop pellets (4.3%)
1 tsp Irish Moss
1 vial WLP380 Hefeweizen IV Yeast


In 4 gallons water, steep grains at 150 for 30 minutes.
Disolve DME and bring to a boil.
Add hops and boil for 45 minutes.
Add Irish Moss. Boil 15 minutes more.
Remove from heat, cool to at least 80, then pitch yeast.
Ferment at 69 for 19 days.
Transfer to keg and force-carbonate at 2.84 volumes CO2 (40 @ 16 PSI).

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