Hefeweizen (359th new thing).

January 16, 2013 § Leave a comment

One of the pitfalls of brewing beer in your house is the aromatic infiltration of hops…to everything. After an evening spent making wort the house smells as if a brewery exploded in the kitchen, and it’s not necessarily a positive experience. The first batch of beer I brewed wasn’t too bad, but the pale ale stunk up the house for days. On Day Three Hundred Fifty-Nine for the first time I tried my hand at a wheat beer, and it turns out with the small amount of hops used, the house smelled more like baking bread than a beer factory.

The process went like before: Seep the grains, add the malt extract, add the hops, boil, maybe add more hops (not for this one), dump in a bucket, sprinkle some yeast, and let sit for two weeks.

The first sign that this wasn’t the beer I thought it was came when I poured the liquid into the primary fermenter (aka the big bucket). It was darker than a typical hefeweizen and not cloudy at all. I figured that might all resolve itself after fermentation and put it out of my mind.

When it came time for bottling the brew was still a dark amber color and relatively transparent. But beer is beer, so I finished the process and hoped it would all turn out well. I did seep the grains for longer in the boiling stage.

In the end, the beer turned out highly drinkable, but didn’t really have the qualities I associate with a wheat beer. No cloudiness (unless you dumped all the sediment at the bottom of the bottle) and no golden color. I figured next time I could go back to pale ale that I liked so much before, and air out the house really well.

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