Monday, October 25, 2010

Recipe #36 - Weizen/Weissbier - Review

The results are in, the recipe and pellicle for my Weizen/Weissbier produced the best tasting most flavorful wheat beer I have ever tasted. We all sat around a nice warm fire last night and sampled a few of my latest beers. I anxiously poured the first glasses of the Weizen/Weissbier and waited to see how it tasted to me and the others.

Try to imagine the look on our faces when we tried to describe what we had just tasted. I didn't mention anything to the others beforehand about the pellicle and my concerns that this beer may actually be terrible. I did ask them before they tasted the beer to be brutally honest with their feedback and they were.

The Best Wheat Beer I've Ever Had

That interesting lemon like taste at bottling, that not sweet but not sour flavor was still there and it somehow rounded out the taste of a really great beer. Trust me on this one there were no lemons anywhere near this recipe let alone in it. The color, body, authentic Hallertauer hopping and carbonation level all worked together nicely making this recipe hands down the best beer I've ever brewed, so far.

The four of us drank 2 litres of beer that I put in the refrigerator 2 or 3 days earlier. I fermented the beer at 60F for 18 days and raised the temperature up to 70F over the next 3 days for bottling. The beer then carbonated at 65F for 12 days and I put them in the fridge 3 days before drinking them. My advice to anyone reading this thread is if you're only going to brew 1 wheat beer this year, make it this one.

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