Vital Statistics:
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Recipe: 5 lb wheat malt 2.9 lb Vienna malt 1 lb flaked wheat 2 oz roasted barley 4 AAU (21g @ 5.3% AA) Tettnanger @ 60 4 AAU (21g @ 5.3% AA) Tettnanger @ 20 5.3 AAU (28g @ 5.3% AA) Tettnanger @ 5 Wyeast 3068 - Weihenstephan Weizen | |||||||||||||||||||||||||||||||||||||||||||
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General Notes: | ||||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Tasting notes taken 4 August 2014, 8 days after kegging. Dispensed from kegerator into a weizen glass. Appearance: medium orange with a light haze and a pretty strong effervescence. Head is a thick finger of creamy ivory foam with decent retention and a wonderful lace. It's not quite as dark as it should be -- better efficiency might have helped this -- but next time I should go with a dash more dark malt. (3.75) Smell: light banana aroma with a hint of clove and a lightly refreshing wheaty character. Not bad, but quite light in intensity. Again, I imagine better efficiency would have helped this. (3.5) Taste: nice banana character, again with a little clove, and a bit of a grainy wheat character. It's a little bit rough, though, perhaps due to slightly high fermentation temperatures. (3.75) Mouthfeel: medium body with a decent, rocky carbonation. Not too bad. This hasn't been conditioning all that long, but it's definitely as carbonated as it is likely to get. (3.75) Drinkability: low ABV and a lightly refreshing character make this beer highly drinkable -- miles away from my last attempt at a dunkelweizen. (4) Overall score 3.73 (B). Not at all bad -- like I said, absolutely miles ahead of the last dunkelweizen I made. Next time, I just need to hit my target efficiency and add a hint more dark malt. Temperature control might help, too, although I'm quite satisfied by my banana/clove ratio here. I will say it again, though -- I love this 3068 yeast. | ||||||||||||||||||||||||||||||||||||||||||||
Hops Table
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