Tasting impressions #42: Hefeweissbier

Hefeweizen only took four days again to fully carbonate and condition, after three days it was 80 per cent there:

 

 

A bog-standard Hefeweissbier really, unfortunately I didn’t get that tartness I was after. Still, very drinkable. Oh yes.

 

 

 

Brew #43: India Porter

High*** OG (for me and BM) porter together with high AA% Columbus/Tomahawk hops.

I sparge (or rinse) the grain on an upside down-turned lid above two buckets:

As soon as most of the wort after the mash has dropped into the kettle from the malt pipe, I lift the pipe to rest on the buckets, this way I can proceed with the boiling straight away. I circulate some wort into the pipe from the kettle, I find this helps to brighten the wort and get rid off any solitary grain floating around. Six litres of hot water gets poured on the grain very slowly and gradually. I keep rotating the malt pipe so the grain get an even distribution of rinse water. The rinsed wort from the bucket I pour into the kettle through a sieve. As for the timing, when the temp gets close to boiling the rinse is done.

***I had calculated for OG 1061, got 1056 instead, a bit baffled but I will appreciate the increased drinkability.

name	India Porter
“style”	Porter
brewlength	24 litres
IBU	93
EBC	200
OG	1056
brewing date	15-Apr-13
yeast	Safale S-04
fermentables	grain	kg	%
grain 1	Pale Ale	4.70	75.3%
grain 2	Chocolate	0.33	5.3%
grain 3	Crystal	0.25	4.0%
grain 4	Wheat	0.25	4.0%
grain 5	Black	0.21	3.4%
fermentable 1	Table sugar	0.35	5.6%
fermentable 2	Muscovado sugar	0.15	2.4%
	total	6.24	100%
hops	gram	minutes	ibu
Columbus 17.9%	25	FWH	39
Columbus 17.9%	25	25	27
Columbus 17.9%	25	15	19
Columbus 17.9%	25	5	8
total	100		93
mash schedule	minutes	degrees c
step 1	mash in	45
step 2	15	45
step 3	10	52
step 4	40	62
step 5	20	72
1.5 tsp Gypsum into kettle

Brew #42: Hefeweissbier

No-frills hefeweizen with some Weyermann’s acidulated malt added, hoping for that sour tart flavour evident in my first wheat beer. Mash efficiency at 81 per cent, always a bit low when brewing a wheat beer. Wort crystal clear.

 

Overshot the gravity by 3 points, oh well.

 

name	Hefeweissbier
“style”	Hefeweizen
brewlength	24 litres
IBU	14
EBC	10
OG	1055
brewing date	6-Apr-13
yeast	Safbrew WB06
fermentables	grain	kg	%
grain 1	Wheat	3.03	51.4%
grain 2	Pilsner	1.57	26.5%
grain 3	Munich	0.80	13.6%
grain 4	Pale Ale	0.25	4.2%
grain 5	Acidulated	0.25	4.2%
	total	5.90	100%
hops	gram	minutes	ibu
Brewer’s Gold 6.45%	23	FWH-60	14
total	23		14
mash schedule	minutes	degrees c
step 1	mash in	45
step 2	15	45
step 3	10	52
step 4	40	62
step 5	20	72