I brewed this beer to try something different. I wanted to see what an 100% wheat beer would taste like, and I wanted to match the banana clove yeast flavor with a fruity new world hop. Aiming for something like a boozy silky fruit salad effect.
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| Yeast starter and hops measured out |
I used New Zealand Wai-ti hops - these are lovely fruity hops. I'd never used them before, but they came with a great write up, and are quite subtle which is what i was looking for.
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| Wort pouring into the fermenter |
To make sure I got the effect i wanted, I split the batch into two parts and aggressively dry-hopped the second batch at twice the rate of the first.
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| Healthy fermentation - this yeast was really quick to start and gave impressive head! |
In the end I preferred the less dry hopped version, the overall impression allowed more of the yeast flavor to shine. This was a superb beer, at the time the best I had made. It scored 69 at the London Amateur Brewers annual competition, and came 4th in its class. One judge scored it 71 (of 80) which was really very good.
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| It's a hazy brew - but we don't care! this did clear after a couple of months |
Grain Bill
3.8kg Wheat Malt
Mash - BIAB 80mins @ 67C
15.5L batch
Hops
Mash - 10g Dr Rudi
Mash - 21g Wai-ti
Boil 60min - 7g Dr Rudi
#1 Normal Hopped (10L)
Whirlpool 20g Wai-ti @ 180F
Dry Hop 20g
OG - 1063
FG - 1008
#2 Hopped up (5.5L)
Whirlpool 20g @ 180F Wai-ti
Dry hop 23g Wai-ti
Yeast - Wyeast Bavarian Hefewiezen (#2 repitch)
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