Taste – Banana, citrus, a little bit of grapefruit – it’s light and refreshing. It tastes at it’s best chilled.
Aroma – To be honest, it doesn’t smell that great (but then again, there’s not many hefe’s that I like the aroma of), there’s a bit of a sulphur hint, along with citrus and a slight yeasty overtone.
Appearance – Light, cloudy (when you swill the yeast out of the bottle), and with a small amount of carbonation (this could do with being better next time). It looks fairly similar to the Weihenstephan hefe you can get in most UK supermarkets.
Would I brew it again? – With a few tweaks to the recipe yes – it could do with a touch more carbonation and a bit more body to it. I love a good hefeweizen so I’m determined to get this one perfect. 🙂
13.5g Spalter Spalt whole hops (4.9% AA) added to the boil at 40 minutes
0.25 tsp Yeast Nutrient added to the boil at 20 minutes
Wyeast 3068 Weihenstephan Weizen – made into a 1 litre starter a couple of nights earlier
26 litres of Luton’s finest, boiled for 30 minutes the night before with half a camden tablet. This was cooled overnight and then I ran off 25 litres ready for brewing, leaving 1 litre and all the chalk to be disposed of.
Mash In: 5.3 litres of water at 78℃ for 45 minutes
Mash Out: 2.1 litres of water at 98℃ for 10 minutes
Sparge: Fly sparge with 17.5 litres of water at 76℃
Brewed 21st January 2012
Mashed the 2kg of malt according to the schedule, and ran off 24 litres of wort at a disappointing OG of 1.019 (expected pre-boil OG was 1.029). So, I added 45g of light dried malt extract to bring the wort up to the target OG of 1.029.
After the boil, again the measured OG was way below target – I measured 1.026 in 16 litres of wort, but the expected target was 1.050 in 10 litres! So I had to add yet more extract (300g) and sugar (600g – as I ran out of extract) to bring the OG up to 1.045.
The wort was cooled using a copper immersion chiller, and then transferred into the fermentation bucket and pitched with 750ml of the yeast starter. The other 250ml was put into the fridge – we’ll see if it’s viable for another batch in the future.
Not a perfect brew day, but there’s a lot more beer there than was expected – silver linings and all that…
There was good fermentation after 18 hours, and this kept going for another 4-5 days. After 7 days, I moved the wort into the barrel, OG was measured at 1.014, where it stayed for another 7 days before bottling (primed with 58g of brewers sugar) – the FG at bottling was 1.008, so we should be looking at about 4.8% ABV in the end.
That’s enough for this post, i’ll write about the results shortly!
The folks over at the Wadworth Brewery have recently released a range of craft beers under the Wadworth Beer Kitchen brand that a few friends and I had the pleasure of sampling the other weekend.
In the range they have five different beers to choose from: Wheat Beer, India Pale Ale, Orange Peel Beer, Whisky Barrel Aged Bitter and Espresso Stout. Unfortunately we couldn’t sample the whole range as the bar had run out of the India Pale Ale but we got to sample the other four beers.
Here’s a quick rundown of how the beers fared…
Orange Peel Beer – Malty, slightly sweet and with a definite orange zesty flavour this was one good beer! This was the first one we sampled and I would most definitely like to drink this one again (and again, and again, and again).
Wheat Beer – Light and clean, with a subtle clove and citrus flavour and a very good mouth feel. I’m a fan of wheat beers and this was my favourite of the four we sampled – I could easily drink this one all night!
Espresso Stout – Coffee and stout has always been a good combination and this is a great example of how it’s done. Dark, smooth and velvety, with a deep roasted malt flavour and powerful cocoa-bitterness made this one of the favourites among the others in the crowd. It wasn’t too heavy feeling either (like you get with a lot of stouts) which made this even more pleasurable to drink. This would be a perfect beer to end a meal in place of a coffee.
Whisky Barrel Aged Bitter – Premium bitter aged in whiskey barrels for two to three months, need we say more. Smokey, rich, malty and deep whisky flavours power through this intense yet sophisticated beer. If you like whisky aged beers, it’s recommended.
We sampled these fine beers at The Dandy Lion in Bradford on Avon, Wiltshire. If you’re in the area and in need of a drink, I’d highly recommend it – the pub looked great, the staff were friendly, very knowledgeable about the beers and there were four other cask ales (not just Wadworth’s) at the bar in addition to the bottled selection.
All in all the group and I came away very impressed with these beers. If you get the opportunity to sample one of these i’d most definitely recommend them.