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.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.
That sounds really good actually. Looking forward to hearing how it develops!
ReplyDeleteWow, this was not what I was expecting. The aroma is some lemon, but dominated by pepper and some ginger notes.
ReplyDeleteIt reminds me a lot of a (crazy) coconut curry hefe that I brewed a year ago. But yours is so much better balanced.
A very refreshing brew, and it begs to be enjoyed with food. The acidity would cut through good cheese very well, and compliment seafood like a fresh squeezed lemon.
Well done and very drinkable.