Today we are brewing an imperial hefeweizen. This recipe comprises lots of online research conducted by Erin. Here is what is happening:
First we steeped 1 lb. of cracked wheat malt grain (combination of German wheat malt and a caramel malt grain). After bringing it to a boil, we added 6.6 lbs. of CBW Bavarian Wheat liquid malt extract and 2 lbs of dried Bavarian Wheat. For hops, we’re using 1/2 oz. Perle for 60 minutes, 1/2 oz. Mt. Hood for 15 min., 1/2 oz. Perle for 5, and 1/2 oz. Mt. Hood for 2. Our liquid yeast is WLP 300. The hef yeast is special because it produces esters and phenols that provide the banana and clove notes – the “both sides” of the taste buds.
We’re determined to remember to use the hydrometer today. We can do it!
Ah, Joni Mitchell. Her imperial voice inspires and strengthens us all. Thinking about our imperial hef, we aim for the cloudiness that is the trademark of a good hef. Joni didn’t know clouds even after examining them closely from both sides. Can WE ever know this beer, truly? Hmmm….
“I’ve looked at clouds from both sides now,
from up and down, and still somehow
it’s cloud illusions I recall,
I really don’t know clouds at all”