Vital Statistics:
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Recipe: 6 lb wheat malt 3 lb Vienna malt 4.5 AAU (39g @ 3.2% AA) Tettnanger @ 60 4.5 AAU (39g @ 3.2% AA) Tettnanger @ 20 4.5 AAU (39g @ 3.2% AA) Tettnanger @ 5 Wyeast 3068 - Weihenstephan Weizen | |||||||||||||||||||||||||||||||||||||||||||
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General Notes: FG revised on 8/1/11. Went from 1.008 to 1.006 upon testing -- I'm pretty sure I kegged this a little early and fermentation continued post-kegging. | ||||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Tasting notes taken 24 August 2011, 57 days after kegging. Poured from tap into a weizen glass. Appearance: golden yellow hue with plenty of haze. Head poured three fat fingers of pillowy white foam. After settling down for a couple minutes, there are still two fingers of foam left with an excellent and thick lacing on the glass. Just about as good as a hefeweizen gets, in my opinion. (4.5) Smell: light wheat aroma with a surprisingly up-front hop nose. It was not my intention to make this beer so hop-forward, but the earthy, noble aroma is pretty much the first thing you notice. Not bad, but I would prefer some fruity complexity here. (3.5) Taste: a good flavor with some good banana character from the yeast toward the beginning that then fades to a maltier, grainier dry finish. Throughout is a light tartness. I think I would prefer a slightly sweeter hefe, but this is working quite well for me. (4) Mouthfeel: somewhat disappointing. Body is pretty light and the carbonation, while sufficient to make a spectacular head, is really lacking in the mixture. I don't know what it is, but this beer seems to be a little on the flat side -- no good. That said, it's not insipid or anything. (3) Drinkability: this is a very tasty and refreshing beer. I like the banana in the flavor and the dryness and light ABV make it a drinkable session beer. (4) Overall score 3.9 (B+). I fully admit that the look of this beer really improved its rating -- which I do think is appropriate. This delivers the goods from an appearance department. I think some more banana/clove in the smell and a major paring back of aroma/flavor hops would work well with this grain bill. Perhaps I will let the fermentation temp ramp up a bit to get some more interesting aromas. Lastly, maybe some light caramel malt might bump the body of this guy and maybe improve the malt qualities of the aroma a bit as well. | ||||||||||||||||||||||||||||||||||||||||||||
Hops Table
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