Hefeweizen2

Banana/clove bomb. Quite authentic.

Brewer:	Christo		Email:	-
Beer:	Hefeweizen2		Style:	Weizen/Weissbier
Type:	All grain		Size:	5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	16 IBU
OG:	1.051		FG:	1.012
Alcohol:	5.0% v/v (3.9% w/w)
Water:	Munich like water
Grain:	4.5 lb. German Pilsner 5 lb. Wheat malt
Mash:	70% efficiency
	150F for 5 hours (had to take my son to baseball practice and then a basketball game - was still at 147 at 5 hrs.) add 4 qts boiling to raise to 168F for mashout
Boil:	75 minutes	SG 1.042	6 gallons
Hops:	.625 oz. Hallertauer Hersbrucker (4.6% AA, 60 min.) .25 oz. Hallertauer (4.1% AA, 60 min.)
Yeast:	WY3068 Much warmer here today (88F) and my cooler is awol, so had to take a plastic storage bin and put it into use as a swamp cooler for first 3 days.
Log:	Primary was kept around 68-70F for the first week. Needed the yeast for a weizenbock that I pushed up a week, so racked while still fermenting on Day 8. Also, could not keep in homemade cooler any more, so secondary was between 72-75F, a little warm for my taste.
Carbonation:	med-high carbonation
Tasting:	The warmer ferment caused the banana esters and clove phenols to be more pronounced than I've made in the past (and which I prefer). Still, this one is actually much closer to the commercial German brands. Sipping on the porch was quite refreshing watching the herons fly over the marsh.

Recipe posted 04/14/11.