This beer was a total comedy of errors, but at the same time possibly a collection of fortuitous disasters. I truly underestimated how large of a krausen that this beer would have! I had a blow out in not one but two different fermentors. Overall i was very grateful not to have developed an infection, but at the same time I am very curious how this beer would have turned out with more of a “traditional” fermentation. As this is kegged, I feel like I can not call this a true hefeweizen, but at the very least it is an unfiltered German wheat beer.
OG: 1.050 —- FG: 1.007 —- ABV: 5.6%
- 5.3 Lb German Pilsner Malt
- 5.3 Lb German Wheat Malt
- 1 oz Hallertau at 60 min
Yeast: White Labs 300 (Hefeweizen)
Mashed at 152 for 60 min
Brewed at highly fluctuating temperature (62-ish for the first 3 weeks)
Notes: The body of this beer is a bit thin, so the addition of cara malt would be great to add a bit more backbone to this beer. Im thinking a cara-wheat or the very generic carapils for the next version of this beer. The head retention is also very poor, so hopefully more dextrine malt will also improve this problem as well.