July 17 - Dark Basement Brewery’s first hefeweizen (unfortunately dubbed “Keviweizen” for now, although I am well aware this is one of those things that’s not going away), is in primary fermentation! I used a fairly simple recipe taken almost exactly from “The Complete Joy of Homebrewing.”
6.6 lbs wheat malt extract
3/4 oz. Hallertauer (boiling) hops
1/4 oz. Tettnanger finishing hops (10 minutes)
German Wheat Yeast
I have to say the wort tasted decent…I still have no concept of how the taste of the wort translates into the taste of the final product, but the color of the beer looks real nice (stupidly I did not take a picture of that, I’ll put one up when I go to secondary fermentation). Had an initial gravity of 1.048 which should give me about 5% abv in the final product.
Oh, and brewing beer this time was Great Lakes Holy Moses White Ale. Great beer, perfect for the hot weather. It hit about 97, clearly a smart day to boil 5 gallons of water in your kitchen…