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Thursday, June 19, 2014

Weissbier...with a V (Post 1)


Zee weissbier!

Brewing beer is just the best. Some say it is too long of a process, it takes all day..blah blah blah. We keep it pretty simple (because we are lazy) and tend to enjoy the long process because it is a fantastic excuse to start drinking beer before noon.

A weissbier (vice-beer) means white beer in German. It is a German wheat ale and super drinkable on a hot summer day...or any day. I will leave the rest to the German Beer Institute experts because anything else would just be lies and copy and paste.

Our homebrewing set up is pretty simple. It is an outdoor propane burner. You may be familiar with the set up if you have ever deep fried a turkey and it is a pretty common home brewer set up for those who have boiled over on their stove top one too many times and finally invested on taking it outside (or were forced to do so by their significant other). We "brew in a bag" and most of our recipes are all grain.


Brewing beer is an easy process. Some recipes can be complicated and some can be overcomplicated. Lucky for us, the Germans keep it simple. Water +  pilsner malt + wheat malt + German hallertau hops + German ale yeast = Weissbier. We started this brew with a protein rest which is fancy brewing lingo for heating the water around 122 degrees Fahrenheit, in this instance, and allowing the large proteins of the malt to break down into smaller proteins.





At this point, we're cooking with gas. In technical terms, the mashing has started. Think giant bag of tea in boiling water. You are taking the sugars from the malt and releasing them into the water. Over a few recipes with brewing in a bag, we learned how important it is to check the internal temperature of the mash inside your bag, as well as the outside. You want to be sure to hit the right temperatures to get the most out of your malt or you could end up with a pretty thin beer.






We used hallertau (German) hop pellets in this beer. Some use fresh hops..different strokes for different folks..



In the meantime, we were also cooling down our spent grains. To feed to the lambies.


When all is said and done, you can either force cool your wort with a fancy contraption or let it cool on it's own before you add in any yeast.  Pretty important step because if you add the yeast in before the wort fully cools, you will end up with a yeast massacre and won't have any little creatures to eat all the sugars and change them into beer.


Beautiful way to spend a day. 

2 comments:

  1. Wow I've never thought about brewing my own beer before! I bet it could be quite fun :-)
    I love your photography by the way, what camera do you use?
    Beth x

    TheBritishGirl.co.uk

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    1. Thanks! I am using a mix of iPhone and Nikon COOLPIX S8000, but all photos in this post are the Nikon.

      Cheers!

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