A south German style of wheat beer (weissbier). Expect unique flavours of banana and cloves, you also may taste fruit, banana, clove and vanilla flavors. This traditional German hefeweizens remains true to form and has minimal hop flavour.
1 MJ Craft Series Bavarian Wheat
1 Kg Liquid Wheat Malt
45g Hersbrucker Hop Pellets
1. In advance of preparing recipe, chill 5-10 litres of water in the fridge.
2. Place half (500g) of the Liquid Wheat Malt and 30g Hersbrucker Hops in a saucepan with 2 litres of water.
3. Bring to the boil, stirring occasionally and simmer for 5 minutes.
4. Add remaining 15g Hersbrucker Hops, remove saucepan from heat and cover.
5. Cool the mixture by placing saucepan in sink filled with cold water for ten minutes.
6. Add cooled wort to your fermenter along with the contents of the MJ Craft Series Bavarian Wheat satchel and remaining Liquid Wheat Malt.
7. Top up to 23L using chilled and cold water to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
8. Add the MJ Bavarian Wheat yeast (included in the kit), seal fermenter and maintain 18 – 21°C temperature.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.