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.
Golden Wheat Fresh Wort
20g Hersbrucker Hops (steep)
Weihenstephan Weizen (WY3068) or Safale WB06 Yeast
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. In a coffee cup, add 20g of Hersbrucker hops (ideally in a hop sock) and cover with boiling water. Allow to steep for 10 minutes. (Alternatively, use a coffee plunger).
3. Remove hop sock and pour hop tea into the fermenter. Add the fresh wort.
4. Top up fermenter with chilled and tap water to 20 litres at 20-25°C. Stir vigorously for 5 mins.
5. Add yeast, seal fermenter and store in cool condition
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.