Nice crisp Hefe!
As summer was looming closer, I was craving a good Hefeweizen. This rendition did not disappoint. I brewed the mini-mash per recipe and used the Weihenstephaner Hefe yeast. Fermentation started after about 2 hours. The Weihenstephaner Hefe yeast is no joke! Nearly needed a blow-out tube, but all stayed in the 6 gallon Carboy. Fermented at 66 degrees for 2 weeks, then xfer'd to secondary and let clarify around 70 degrees for another week. Bottle conditioned 2-3 weeks. Damn! The smell of banana and clove were spot on and the taste and body were excellent. (though, I may have over-carbonated a bit). A seriously great, refreshing beer for a warm summer day. After sharing with friends, I now have 6 bottles left of the 50 or so I started out with. While not an exact match to the Live Oak Hefe, still a great Hefe recipe for all who love a nice, crisp, summer brew.
Reviewed by: D... in Ardsville from United States.