This Hefeweizen based beer serves as a banana fruit-forward hazy base, with soft lactic acidity and stone-fruit from the “Philly Sour” primary fermentation; and “Munich Hefewezen” as a secondary yeast, co-pitched 48 hours later. Early fermenter hopping additions of Nectaron and Sabro deliver lush pineapple, coconut, and juicy hop flavours and aroma, with a whopping cold-side addition of lactose provides to balance the acidity and impart an ice-cream like sweetness, and pillowy body even George Duncan would approve of. This recipe comes courtesy of Gladfield Malt.
You will need to have the necessary equipment for all-grain brewing.
OG: 1.048
FG: 1.010 (1.020 after Lactose)
IBU: 8
EBC: 7
ABV: 5%
Ingredients:
- German Pilsner Malt
- Wheat Malt
- Flaked Wheat
- Oat Hulls
- Pacific Jade Hops
- Nectaron (4337) Hops
- Sabro Hops
- Lactose
- Philly Sour Yeast
- Munich Wheat Yeast
