christmas wheat
brewed: 21/11/14
pitched: 21/11/14
bottled/kegged: 28/11/14
subsequent batch info: n/a
ingredients:
2.95kg joe white wheat
1.36kg joe white pilsner
230gm joe white munich
35gm tettnang (pellets, 3.03 aa%, 60 mins)
11.5gm mangrove jack's bavarian wheat yeast #M20
0.5 teaspoon yeast nutrient
process:
batch size: 21L
steps: 1
mash: 65C for 90 mins
boil: 90 mins
chill method: plate chilled
ferment temp: 19C
d-rest: no
chilled: no crash chilling
estimated OG: 1.047
actual OG: 1.044
estimated FG: 1.011
actual FG: 1.011
estimated %abv: 4.6%
actual %abv: 4.4%
ibu: 13
brewing notes:
16/11/14 - challenge accepted! i need to have 2 beers ready for christmas so i decided to put together a quick and refreshing wheat beer to pair with the blonde that's almost finished fermenting. this beer will be a re-make of the zeit!weizen, but with a few subtle differences (namely, the brand of malts, and the yeast, and hops).
21/11/14 - this beer was a 'midnight' brew; made late on a friday evening (didn't get to bed until 3:30am) so i'm hoping it's a nice one. the recipe is similar to my first wheat beer brewed with martin (the zeit!weizen). the key difference in this beer will be the different yeast. i'm excited to see how the mangrove jack's bavarian wheat yeast fares, as the wyeast 3068 variety used initially for the first wheat beer was AMAZING.
28/11/14 - kegged tonight. tasting okay from the fermenter. not bad, not amazing, but i'm hoping with some carbonation and a week or two in the keg, it'll come good in time for christmas.
tasting notes:
28/11/14 - kegged tonight. tasting okay from the fermenter. not bad, not amazing, but i'm hoping with some carbonation and a week or two in the keg, it'll come good in time for christmas.
9/12/14 - bah! i couldn't resist and cracked open one of the two bottles i had to see how it was going. why don't i ever learn? no matter what, my beers are never ready for at least 2-4 weeks after bottling! so, 12 days bottled so far and it's definitely not ready yet. this is the bottle conditioned one mind you so within the next few days/week i'll be sampling it from the keg to check on the bulk of the beer.
15/12/14 - had a taste today and it's MUCH nicer. just a very ordinary but easy drinking wheat beer. i think it'll sharpen up and improve with another week and also needs a wee bit more carbonation. from an early tasting, the yeast is again 'nice', but not as stand out and characterful (at least at this temperature ferment) as the wyeast 3068. that is the yeast used in the zeit!weizen. having said that, i'll reserve my final judgement in a few weeks once it's completely in its peak.
18/12/14 - another sample from the keg tonight and it's starting to elicit some slight banana notes! very impressed with this yeast. there is definitely hints of banana in the flavour now. not dominating, but i feel as though they are there enough to add to the beer's character and give it some more depth. very excited to see how it goes in another week or so, but at the moment it's tasting really nice.
28/12/14 - has matured out into a very balanced wheat beer. quite happy with this beer, albeit it not being anything standout. i think this yeast could be stretched to higher temperatures to see if a little more banana could be sought but over all, i'm very happy with this beer. it has a notable dryness and crispness which is, i believe, a signature of the high percentage of wheat in the grist. the yeast is dominant but not overpowering and has a subtle clove and banana aroma.
08/01/15 - had the last of this beer last night. very happy with how it turned out and will no doubt brew it up again, if not using a higher ferment temperature. definite winner.
brew day / beer pictures:
pitched: 21/11/14
bottled/kegged: 28/11/14
subsequent batch info: n/a
ingredients:
2.95kg joe white wheat
1.36kg joe white pilsner
230gm joe white munich
35gm tettnang (pellets, 3.03 aa%, 60 mins)
11.5gm mangrove jack's bavarian wheat yeast #M20
0.5 teaspoon yeast nutrient
process:
batch size: 21L
steps: 1
mash: 65C for 90 mins
boil: 90 mins
chill method: plate chilled
ferment temp: 19C
d-rest: no
chilled: no crash chilling
estimated OG: 1.047
actual OG: 1.044
estimated FG: 1.011
actual FG: 1.011
estimated %abv: 4.6%
actual %abv: 4.4%
ibu: 13
brewing notes:
16/11/14 - challenge accepted! i need to have 2 beers ready for christmas so i decided to put together a quick and refreshing wheat beer to pair with the blonde that's almost finished fermenting. this beer will be a re-make of the zeit!weizen, but with a few subtle differences (namely, the brand of malts, and the yeast, and hops).
21/11/14 - this beer was a 'midnight' brew; made late on a friday evening (didn't get to bed until 3:30am) so i'm hoping it's a nice one. the recipe is similar to my first wheat beer brewed with martin (the zeit!weizen). the key difference in this beer will be the different yeast. i'm excited to see how the mangrove jack's bavarian wheat yeast fares, as the wyeast 3068 variety used initially for the first wheat beer was AMAZING.
28/11/14 - kegged tonight. tasting okay from the fermenter. not bad, not amazing, but i'm hoping with some carbonation and a week or two in the keg, it'll come good in time for christmas.
tasting notes:
28/11/14 - kegged tonight. tasting okay from the fermenter. not bad, not amazing, but i'm hoping with some carbonation and a week or two in the keg, it'll come good in time for christmas.
9/12/14 - bah! i couldn't resist and cracked open one of the two bottles i had to see how it was going. why don't i ever learn? no matter what, my beers are never ready for at least 2-4 weeks after bottling! so, 12 days bottled so far and it's definitely not ready yet. this is the bottle conditioned one mind you so within the next few days/week i'll be sampling it from the keg to check on the bulk of the beer.
15/12/14 - had a taste today and it's MUCH nicer. just a very ordinary but easy drinking wheat beer. i think it'll sharpen up and improve with another week and also needs a wee bit more carbonation. from an early tasting, the yeast is again 'nice', but not as stand out and characterful (at least at this temperature ferment) as the wyeast 3068. that is the yeast used in the zeit!weizen. having said that, i'll reserve my final judgement in a few weeks once it's completely in its peak.
18/12/14 - another sample from the keg tonight and it's starting to elicit some slight banana notes! very impressed with this yeast. there is definitely hints of banana in the flavour now. not dominating, but i feel as though they are there enough to add to the beer's character and give it some more depth. very excited to see how it goes in another week or so, but at the moment it's tasting really nice.
28/12/14 - has matured out into a very balanced wheat beer. quite happy with this beer, albeit it not being anything standout. i think this yeast could be stretched to higher temperatures to see if a little more banana could be sought but over all, i'm very happy with this beer. it has a notable dryness and crispness which is, i believe, a signature of the high percentage of wheat in the grist. the yeast is dominant but not overpowering and has a subtle clove and banana aroma.
08/01/15 - had the last of this beer last night. very happy with how it turned out and will no doubt brew it up again, if not using a higher ferment temperature. definite winner.
brew day / beer pictures: