I recently had a fantastic collaboration brew between Brooklyn Brewery and the German brewery, Schneider called Hopfen-Weisse, and something in a reasonably close approximation of that just seemed like an obvious choice.
After a bit of research, the relatively high OG grain bill is intended to be very simple ~mix of large proportion of wheat and pils malts (I used Franco-Belges, each at 1.8L), in addition to a bit of sucrose to prevent the finished beer from becoming too cloying, and to serve as a foil for the
wonderful aromatics and flavors from the Weihenestephan yeast and American hops.
Type: All Grain
Batch Size: 7.00 gal
|Boil Size: 8.43 gal||Asst Brewer:|
|Boil Time: 90 min||Equipment: My Equipment|
|Taste Rating(out of 50): 35.0||Brewhouse Efficiency: 70.00|
Est Original Gravity: 1.077 SG
|Measured Original Gravity: 1.010 SG|
|Est Final Gravity: 1.018 SG||Measured Final Gravity: 1.005 SG|
|Estimated Alcohol by Vol: 7.69 %||Actual Alcohol by Vol: 0.65 %|
|Bitterness: 105.3 IBU||Calories: 43 cal/pint|
|Est Color: 4.7 SRM||Color: |
|Mash Name: Single Infusion, Light Body||Total Grain Weight: 19.50 lb|
|Sparge Water: 0.78 gal||Grain Temperature: 72.0 F|
|Sparge Temperature: 168.0 F||TunTemperature: 72.0 F|
|Adjust Temp for Equipment: FALSE||Mash PH: 5.4 PH|
My intentions...smooth and silky wheat malt, bready pils. Hops: Pine, grapefruit, dank, tropical fruit. Yeast: powerful banana and clove aromatics. This leaves me quite hopeful for an intriguingly flavorful new summertime favorite, from the local Brookline brewery, care of the some of the most interesting ingredients the collective brewing world has to offer. And not quite Reihheitsgebot adherent. I can hardly wait to see the first pour; the head formation should be monumental. My Bodum knock-off tall pilsner glasses should make for an ethereal vessel for this modern hybrid beer.
24hrs-popped the lid on the bucker fermenter...no sign of a krausen forming. Very surprised, given the 500ml of thick, fresh slurry pitched. Grabbed the sachet of Nottingham from the fridge as a fail safe, there was going to be another 24hours before I would get an adequate pitch of replacement bavarian wheat yeast.
4/9/10- Realized I forgot to add the 1.5lbs of sucrose to the beer! Boiled in equivalent amount of water, cooled, added to fermenter. Fermenter smells amazing of fresh wheat malt and layered hops, but clearly lacking the characteristic banana and clove aromatics.