- Recipe Type
- All Grain
- Yeast
- WLP300
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.05
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 11.4
- Color
- 3.2
- Primary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- After aged had a very nice balance between banana and clove.
I was surprised that this recipe hadn't been posted here before. It is a kit that Midwest Supplies sells and I used the recipe for my first Hefe.
I fermented this one at around 72 degrees. It ended up having a ton of banana aroma for the first month which has slowly faded to a good balance between banana and clove. I am a big fan of Sweaty Betty (about the only hefe that I can regularly get where I'm at) and this turned out much more flavorful than ol' betty. My friends and family went "bananas" over this beer. Didn't last long. I was curious who else has tried this recipe and how precisely they went about mashing and what-not. The following is how I treated my first attempt at this recipe.
*5 lbs. Pilsner (2-row) German
*4 lbs. Flaked wheat
*8 oz. Cara-Pils
Protein rest @ 122 for 30 minutes
Saccharification @ 148 for 30 minutes
Mash Out @ 168 for 10 minutes
1/2 oz. Tettnang for 60 minutes
1/2 oz. Tettnang for 10 minutes
White Labs WLP300 yeast
Anyone else tried this recipe and done anything differently? Results?
I fermented this one at around 72 degrees. It ended up having a ton of banana aroma for the first month which has slowly faded to a good balance between banana and clove. I am a big fan of Sweaty Betty (about the only hefe that I can regularly get where I'm at) and this turned out much more flavorful than ol' betty. My friends and family went "bananas" over this beer. Didn't last long. I was curious who else has tried this recipe and how precisely they went about mashing and what-not. The following is how I treated my first attempt at this recipe.
*5 lbs. Pilsner (2-row) German
*4 lbs. Flaked wheat
*8 oz. Cara-Pils
Protein rest @ 122 for 30 minutes
Saccharification @ 148 for 30 minutes
Mash Out @ 168 for 10 minutes
1/2 oz. Tettnang for 60 minutes
1/2 oz. Tettnang for 10 minutes
White Labs WLP300 yeast
Anyone else tried this recipe and done anything differently? Results?