Having trouble figuring out what went wrong with my first hefeweizen. I feel like I got the typical hefe aroma I was looking for, but the taste is off - I want to call it "tart," but not sure that's the best word to describe it. In general, it's a bit thin and lifeless, but this could also be because I only ended up at 1.047 (aiming for 1.053 - first time in many many batches that I fell that short).
A few details:
My only guess is that I used too much acid malt? I usually only add 1-2% for pH correction, and my beers have been turning out pretty good. Could this also be related to my lower than usual efficiency?
Thanks in advance for your thoughts!
A few details:
- BIAB
- Malts: 50% Wheat (2.5 lbs), 46% Pilsner (2.3 lbs), 4% acid malt (0.2 lbs) - milled once, perhaps I didn't crack all the wheat malt which led to lower efficiency?
- Hops: Tradition (0.25 oz) @ 60 mins
- Yeast: 3068 Weihenstephan (a month old, no starter, smacked 5 hours before pitching)
- Water: Boston - very soft, close to RO water; added 0.35g of Gypsum and .10g of CaCl to hit water profile; added 0.2 lbs of acid malt as mentioned above to hit projected pH of 5.4 (used Bru'n water, but do not have a pH meter to actually measure)
- Mashed for 60 mins @ 153 degrees
- Boiled for 90 mins
- Pitched and fermented @ 67 degrees for about 10 days until stable gravity, then kegged (usually cold crash first, but skipped since I didn't care about clarity for this beer)
- OG: 1.047 (64% mash efficiency vs. my usual ~73%)
- FG: 1.009
- Fermenter volume = ~2.25 gallons
My only guess is that I used too much acid malt? I usually only add 1-2% for pH correction, and my beers have been turning out pretty good. Could this also be related to my lower than usual efficiency?
Thanks in advance for your thoughts!