|wheat beer #1|
To improve upon the last recipe I made some alterations, namely in reducing the amount of input to bring down the OG. I also simplified it a bit and took out unnecessary carapils and wheat whole grains. The recipe was altered so as to allow 4.5 litre brewing.
|additions:orange peel and crushed coriander seeds|
|Hop Name||Time Added||Weight||AA%||Type|
|Saaz (Czech)||60 min||5.00 g||3.8%||Pellet Hop|
|Safbrew WB-06 Dry Brewing Yeast||1 pack||76||Low|
|Measured O.G.||1.055 (inf% Actual Efficiency).|
|Measured F.G.||1.005 (91% Actual Attenuation)|
The ABV was 6.7% with IBU of 9.3. The colour also looked similar to what a wheat beer would look like.
No secondary vessel was used here and then 57g of brewing sugar was added prior to bottling to hit a high level of carbonation.
I drank the first bottle after just less than 1 week (because I was brewing another beer at the same time). The look of the beer in the bottle was great, with a slight chlll haze (it was very clear prior to cooling. I kicked up a bit of the dropped out yeast to give it the traditional wheat look. It popped after opening and proceeded to fizz a bit, what I would have expected from the level of carbonation I hit. When poured into the bottle it was evidently very carbonated with a great white head, which would linger, retaining its fluffy cloudiness for 5< minutes.
To make this beer different from standard wheat beers and more like Hoegarden, I added 2.5 grams of each, orange peel and crushed coriander seeds ten minutes before the end of the boil.
I managed to hit these stats as OG and then after three weeks in the primary, a 91% attenuation, which was particularly high attenuation than I would have predicted. (13.5 and 6 brix at 0 and 3 weeks, respectively).
It smelt very clean and not hoppy, very like a traditional lager. Hints of fruitiness were picked up but no overriding orange or coriander.
This beer tasted and felt very crisp and clean (carbonation levels helped! - and the FG?) initially then quite malty like a lager towards the end (predicted given the Saaz hops usage?) but with a hint of fruitiness in there (but just a bit!). However, this beer was way more malty and wheaty than it was fruity and estery. It came across a bit too sugary for my liking, which I guess could be explained by only leaving it 1 week in conditioning.
This was a lovely beer. I have never hit such levels of cleanness and crispness before. It is very similar to a beer like Miller or another dry lager. Compared to the previous wheat effort, it was a lot more enjoyable to drink but essentially tasted very similar (same malts, same hops). In the end it tasted a bit more like erdinger and blue moon rather than hoegarden.
What would I do differently?
For the next wheat beer attempt I would stick closely to this recipe. I would not leave it for three weeks in primary to decrease the dryness. I would reduce the sugar for carbonation but then would increase the conditioning time. I could also up the herbal content.