Thursday, April 29, 2010

Hefeweizen Brewday

The final installment of the summer Hefeweizen trilogy. While it did take too long to get this from the secondary to the bottle (hence the re-infusion of blood orange tea), it was just about the right time to help refill my rapidly dwindling supply in the refrigerator. So I guess we’ll call it a wash. And this beer could almost make it into the Yard Beer series—I found the tea down at the 2nd St. Market a couple of Saturdays ago (I was initially using it to make sun tea).

70. Blood Orange Tea Hefeweizen
Added to brew pot, brought to boil (75 minutes):
4 lbs. Alexander’s Wheat Liquid Malt Extract
1 lb. Breiss Bavarian Wheat DME
8 oz. Turbinado cane sugar
1 oz. German Hallertauer leaf 4.1% AA

w/ 5 minutes to go:
1.35 oz. Blood Orange Fruit Tea

Cooled wort and pitched on Wyeast 3068 Weihenstephan Weizen pancake (3rd batch)

Brewed: 4/29/2010
Secondary: 5/8/2010; @ 1.008
Bottled: 7/24/2010 with 5 oz. white sugar; also made a small tea infused with Blood Orange tea to bulk up flavor—chilled and added at bottling (so it took me too long to bottle this—like you’ve never done the same thing)

OG: 1.037
FG: 1.008

Tasting Notes: Pours the color of bread crusts and is cloudy with a minimal but lasting white head. Nose is mostly banana, although lighter than many hefeweizens, with some slight citrus aromas in the back along with light graininess and malt sweetness. Not much in the way of clove phenols. Flavors start with a bready maltiness, moving into light banana fruitiness and citrus before closing with light sweetness and a slight touch of chalky mineral flavor across the back of the throat. No hop flavor discernable. The beer has a soft, creamy, and slightly chewy mouthfeel; the body is medium to light and has a medium carbonation that has a bit of a bite in the final third, helping to dry out the palate and cleanse the mouth. This results in a spritzy finish as the beer concludes. Interesting and enjoyable, although without the blood orange tea components I was hoping for in the body—the main result from the tea seems to be the light mineral flavor in the finish and possibly some of the drying components in the finish (although I am less certain about this). The breadiness mixed with wheat flavor is the strength of the beer; a better balance between banana and clove might help, but the slight banana esters mixed with the malt breadiness does give the beer an impression of banana bread (which is quite enjoyable), especially with the slight chewiness in the mouthfeel. Coupled with the light ABV, the beer is very drinkable—I am already looking forward to planning my next round of hefeweizens for the coming summer.

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