Yeah that’s right, two new beers are on their way and I’m proud to say they will be completely different to anything we have done before.
We have wanted to try a Hefeweizen for a long time and the only barrier has been the yeast. Buying pitchable quantities of yeast is an expensive business so we have made the decision to grow our own from a starter packet. This as you can imagine is a long process but hopefully a worthwhile one in order to get those estery and phenolic characters associated with a traditional wheat beer. It starts with 50ml of the yeast in a 1 litre demijohn, then this is pitched into 5 Litres, then into 5 gallons and so on until eventually we get around 7kg of yeast from continuously increasing the volume of wort. At the moment we are lucky if we have 1kg, so fingers crossed we can get it grown up by the end of October.
However in the meantime we have enough to be getting on with some trial recipes. The first of which is pictured below.
It smells delightful, you can see it’s a real top fermenter and it’s been placed in the fridge to stop the fermentation and hopefully “flocculate” as much of the yeast to the bottom of the bucket as possible for cropping. I’m gonna put it in a cornelius on Monday and pump it full of Co2. The theory is that high levels of carbonation help to counteract the natural sweetness of the beer. Tasting on Friday should be interesting.
Which leaves us with our Halloween special. Pumpkin Ale. A big thing in the States apparently, we are going to give it a try this year. I’ve got some spicy American Summit hops which some of you may have sampled at the Open Day they should counteract the sweetness of the pumpkin quite well. Hopefully going to get a trial done next week and will get some pictures of the tasting up.