AG no.5 - Weiss The Flock

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Alastair70

Alastair70

In need of constant supervision
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Dec 28, 2018
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Location
Ballinderry Upper
19L batch

Water profile Ca 50ppm, HCO 25ppm

Fermentables
2kg Weyermann Pale Wheat Malt
1.8kg Weyermann Pale Ale Malt
0.13kg Weyermann Munich Malt

Mash vol 14.5L
20mins 50C protein rest
60mins 66C
10mins 75C mash out

Sparge vol 12.75L

Boil 60mins
Single hop addition, Hallertauer Mittlefrau 25g at 60 mins

Fermentation
Mangrove Jacks Bavarian Wheat M20, 1 sachet rehydrated before addition.


Wound up with 17L in the fermenter at OG 1.052
Brewhouse efficiency 73% (if I've done my sums correctly)
 
After 2 1/2 weeks in the fermenter I checked FG last night with a view to bottling at the weekend, it was stuck at 1.020. Flavour profile was good, plenty of banana flavours and a little less clove, but the residual sweetness left it unbalanced and unpleasant to my palate.
Gave the fermenter a good shake and upped the temp to 25 C, now it's bubbling away again quite merrily. Will recheck gravity in a couple of days and see where it gets to.
 
Just back from holiday and cracked open the first one. Fermentation bottomed out at 1.016, a bit short of what I was aiming for but tasted ok so went with it. Batch primed to carbonate to 3 atmospheres and it's been in bottle for 3 weeks.
Taste is perfect, the balance of clove and banana is pretty much what I was after, lower in alcohol than Erdinger, but less acidic with the slightly higher residual sugar (I'm having one of those now, purely for comparison purposes). Overall, I couldn't be happier with taste and mouthfeel.
Head retention is a let down, not sure if the protein rest added anything . Carbonation levels are fine, it stayed fizzy until the end of the glass, though that was about 5-10 minutes to be fair.
Planning to do a dunkle next week. Any tips on managing to hit final gravity and improving head retention will be gratefully received.
IMG_0869.jpg
 

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