Cloven Hoof Weizen (cat. 15A)

[Schol-R-LEA]

4 lbs. Weyermann Pale Wheat malt
4 lbs. Weyermann Pilsner malt
12 oz. Weyermann Caramel Wheat malt
8 oz. Weyermann Dark Wheat
1 oz German Hersbrucker pellets (3.9% AA)

 

[NoHawk]

I was looking for a good 15A recipe, but after looking at yours, I have to ask: wouldn't the Caramel Wheat and Dark Wheat make this a 15B Dunkelweizen?

Either way, looks tasty. Let us know how it turns out.

 

[Schol-R-LEA]

I was looking for a good 15A recipe, but after looking at yours, I have to ask: wouldn't the Caramel Wheat and Dark Wheat make this a 15B Dunkelweizen?

Either way, looks tasty. Let us know how it turns out.

Nice question! While it is a bit dark for the style, the amount I used was fairly small; I'd calculated it would come out around 7 SRM, which is still in the 15A range. As it happens, it came out a bit lighter colored than I expected, around a 5 SRM or so.

As for taste, yes, it definitely came out well, though initially the fruit aroma was a bit overwhelming. For a weizen, it is actually aging fairly gracefully (I brewed it in late July, when the temperature in my brewing area averaged 82°F; lacking suitable temperature control, I didn't dare brew anything but this and my dubbel in those temperatures, and even so the fermentation ran amok for the latter). The banana esters are a bit subdued now, and it is now showing a bit of the clove character I'd been aiming for.

 

[NoHawk]

Glad it came out well. It's amazing how a little time will improve almost any beer.

I've never brewed with darker wheat malts. I wasn't sure how much color they'd contribute.