Grist: Wheat malt, Pale two row, English pale malt, Flaked Wheat, and Flaked Oats. Hopped with Hallertau Hersbrucker. Spiced with Lemongrass, Bay leaves, Black Peppercorns, and Lemon Peel.
Lemon Pepper HefeWeizen(s)
A traditional style German Hefeweizen, brewed with Lemongrass, Bay Leaves, Black Peppercorns, and Lemon peel. Based off two similar beer I did last year. One in March 09, and other in July 09' (which I just realized I didn't blog about last summer). I enjoyed how the banana/clove flavors from the yeast played off the earthy lemongrass, green tea flavor of bay leaves and subtle pepper spice undertones. I'm adding fresh lemon peel to bounce off the earthiness of lemongrass with the acidity of fresh lemons. Also added 1/2 cup lemon juice at end of boil for some dry, tart, sour background to the overall brew. Brewing two batches of the same recipe so I can blend together in newly made 10 gallon bottling bucket.