Version 2 of my wheat beer progression, coming with the Portuguese handle this time. I'm going to increase the wheat contribution of the grain bill to over 50%, switch from german pilsner to belgian, and switch from Munich 20L to aromatic malt; El Jefeweizen was a solid start, but I'm looking for a touch of malt flavor and more phenolic in the aroma and flavor. I'm going 1 degree warmer on the mash to increase dextrins for more viscosity on mouthfeel.
Grain choices are: Pilsner for base malt, Western White Wheat for additional points/color/flavor, and Aromatic malt for color and malt flavor.
Hop choices are: Bravo for bittering since I have it left over, Mt Hood for flavor and aroma
Yeast choices are: WLP380
Water profile is amber full.
Color is darker yellow and opaque. Pours 2 fingers of foam that slowly dissipates. Aroma is zesty, fruity yeast; I wouldn't say the phenolics are banana or clove, but more akin to Wyeast 3724 pepper. Flavor follows the nose at first and then morphs into an orange flavor with hints of chocolate, finishing with a sweet, fruity flavor. Nucleation is a bit sharp due to high carbonation, but fitting for the style. It is a bit more complex than most hefeweizens, but it is not extraordinary; it's lacking a flavor component on the fruit side that really sets it apart, so 4 stars.
Comments
I think your overthinking it. And over spicing........ Brewdog333
11/12/2017 5:59:49 AM
I'm definitely overthinking it. I was reading about Belgian brewing tradition and that has inspired me to spice my beers in a subtle way, less than 1 tsp per 5 gallons, so I will go down that route with this one.
11/12/2017 2:56:23 PM
3 tsp tangerine zest in my New Moon recipe is perfect for citrus flavoring. 3 tsp coriander seems a bit much, so I cut it back to 2 tsp. That is my own personal tastebuds talking, but New Moon tastes better than Blue Moon or Shocktop. Also the more citrus you use- remove the irish moss or whirflock tablets. And ask yourself.... are you brewing for clarity or flavor? I choose flavor at all cost. Brewdog333
11/12/2017 7:25:21 PM
Yes, irish moss needs to go, so I've dropped it. I'm tempted to whirlpool the coriander rather than boil it to make the flavor more subtle. Thanks for the input.
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I think your overthinking it. And over spicing........ Brewdog333
11/12/2017 5:59:49 AMI'm definitely overthinking it. I was reading about Belgian brewing tradition and that has inspired me to spice my beers in a subtle way, less than 1 tsp per 5 gallons, so I will go down that route with this one.
11/12/2017 2:56:23 PM3 tsp tangerine zest in my New Moon recipe is perfect for citrus flavoring. 3 tsp coriander seems a bit much, so I cut it back to 2 tsp. That is my own personal tastebuds talking, but New Moon tastes better than Blue Moon or Shocktop. Also the more citrus you use- remove the irish moss or whirflock tablets. And ask yourself.... are you brewing for clarity or flavor? I choose flavor at all cost. Brewdog333
11/12/2017 7:25:21 PMYes, irish moss needs to go, so I've dropped it. I'm tempted to whirlpool the coriander rather than boil it to make the flavor more subtle. Thanks for the input.
11/13/2017 4:14:37 PM