Friday, February 1, 2008

Honey Weizen

Brewed: 10/20/2007
Status: Consumed

The honey wheat was brewed in much the same way that the pale ale was brewed, but with one notable exception: propane burner. The ingredients were from Midwest Homebrewing Supplies. It was another extract-based recipe, but it also included specialty grains. Purified water was also used in this batch. Although it produced a bit of
H2S during primary fermentation, the "rotten eggs" smell dissipated and left no trace in the final product. Minor equipment upgrades like bottle-filling attachment, floating thermometer, and a steel wash basin (for wort chilling) made this batch a bit easier and less stressful than the first brew I had done.

  • 6 lbs. Wheat Malt Extract Syrup
  • 2 lbs. Minnesota Clover Honey
  • 8 oz. Cara-pils
  • 2 oz. Saaz Pellet Hops (3.2% AA)
  • 5 oz. Corn Sugar
  • 1 tsp. Irish Moss
  • 1 pk. Lallemand Nottingham Ale Yeast (11 grams)
Fermented 10 days @ 68-77° F
Bottled: 10/30/2007
First Tasted: 11/17/2007
OG/FG: 1.056/1.015
ABV: 5.33%

Thoughts & Notes
  1. Full volume boil should only be done after steeping grains. Too much water can put the pH in an undesirable range for key reactions to occur.
  2. I love propane. I hope I never have to brew on a stovetop again.
  3. Did not taste much like it was supposed to, and I didn't much care for the flavor; people seemed to enjoy it, though.

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