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.
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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