brick_haus
Well-Known Member
- Joined
- Nov 11, 2012
- Messages
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I finally decided to bust out of my norm and brew a Bavarian Hefeweizen. Heres the plagiarized 5g recipe:
7# German Wheat
4# German Pilsner
.5# rice hulls
.75 Hallertau @ 45
.25 Hallertau @ 15
Mash @ 153 90mln. HERMS
One packet Wyeast 3068 Weihenstephan Yeast
Fermented at a controlled 63*F
I purposely slightly under pitched to try to bring forward the banana.
RO water with 6g CaCl2 added to 15g used for both strike and sparge (fly).
Mash pH 5.45
OG 1.052
FG 1.010
ABV 5.51
I Entered this firs attempt into a competition and it didnt score too well, nor were the comments as expected.
One judge noted that it smelled over fermented? What does that mean?
Same judge said diacetyl. Isnt that under fermented?
Aroma was "musty, sour and spongey"
Taste like it was overfermented...
Other judge:
Slight musty aroma, slight ester, little bit of diacetyl
Flavor: Slight banana, bready, nice yeast profile but a bit lacking in the flavor.
There were more comments, some good, but I'm looking for feedback on how to deal with musty, overfermented beer with diacetyl.
Wonder if they may be describing the sulphur aroma that I get but just dont know what sulphur smells like?
Comments please.
7# German Wheat
4# German Pilsner
.5# rice hulls
.75 Hallertau @ 45
.25 Hallertau @ 15
Mash @ 153 90mln. HERMS
One packet Wyeast 3068 Weihenstephan Yeast
Fermented at a controlled 63*F
I purposely slightly under pitched to try to bring forward the banana.
RO water with 6g CaCl2 added to 15g used for both strike and sparge (fly).
Mash pH 5.45
OG 1.052
FG 1.010
ABV 5.51
I Entered this firs attempt into a competition and it didnt score too well, nor were the comments as expected.
One judge noted that it smelled over fermented? What does that mean?
Same judge said diacetyl. Isnt that under fermented?
Aroma was "musty, sour and spongey"
Taste like it was overfermented...
Other judge:
Slight musty aroma, slight ester, little bit of diacetyl
Flavor: Slight banana, bready, nice yeast profile but a bit lacking in the flavor.
There were more comments, some good, but I'm looking for feedback on how to deal with musty, overfermented beer with diacetyl.
Wonder if they may be describing the sulphur aroma that I get but just dont know what sulphur smells like?
Comments please.