Kubed
Well-Known Member
So I made a hefe from a kit a few weeks ago and finally cracked one this evening. It tastes great, but it's very dark (almond color) and came out crystal clear (clearer than anything I've used Irish moss in )
My question is: what the heck to I call this? Is it still a hefeweizen if it's dark, or is it a dunkelweizen? Or do I call this a kristallweizen because it's super clear even though I didn't actually filter it?
The recipe from the brew log:
Brewers Best Kit: weizenbier – 10-20-2007 (4)
6.6 lbs. Plain Wheat Malt Extract
1 oz. Hallertau Hops (Bittering) 00min
1 packet of Nottingham yeast added for nutrients 00min
1/2 oz. Hallertau Hops (Finishing) 55 min
WLP320 American Hefeweizen Ale Yeast
OG-1.046 (@78) = 1.049
Bottled 11/04/2007 FG=1.007
My question is: what the heck to I call this? Is it still a hefeweizen if it's dark, or is it a dunkelweizen? Or do I call this a kristallweizen because it's super clear even though I didn't actually filter it?
The recipe from the brew log:
Brewers Best Kit: weizenbier – 10-20-2007 (4)
6.6 lbs. Plain Wheat Malt Extract
1 oz. Hallertau Hops (Bittering) 00min
1 packet of Nottingham yeast added for nutrients 00min
1/2 oz. Hallertau Hops (Finishing) 55 min
WLP320 American Hefeweizen Ale Yeast
OG-1.046 (@78) = 1.049
Bottled 11/04/2007 FG=1.007