Bottled: Hefeweizen

Two cases of Hefeweizen are bottled and ready to condition!  It’s been a while since I have bottled a batch of home brew.  To be honest, when I think of the bottling process, I think it to be a huge PITA and very time consuming (that’s one of the reasons that I got into kegging).  It actually isn’t that bad! Once you get into a groove, those bottles are all full before you know it. 🙂

My brewing assistant, Cooley, investigates and agrees that it’s a job well done!


Good grief, this heat wave is crazy! I’m so over this 100+ degree heat.  I’m so glad I brewed last weekend. Last Sunday, I brewed a nice and simple Hefeweizen recipe from Brewing Classic Styles. This book is absolute gold.  Every one of the beers that I brewed from this book so far have been outstanding, and this beer looks like it won’t disappoint.


BeerSmith Recipe Printout -
Recipe: Harold is Weizen
Brewer: Karmabrew
Asst Brewer: 
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
Batch Size: 5.25 gal      
Boil Size: 7.61 gal
Estimated OG: 1.053 SG
Estimated Color: 4.2 SRM
Estimated IBU: 13.9 IBU
Brewhouse Efficiency: 61.00 %
Boil Time: 60 Minutes

Amount        Item                                      Type         % or IBU      
6.00 lb       Pilsner (2 Row) Ger (2.0 SRM)             Grain        50.00 %       
6.00 lb       Wheat Malt, Ger (2.0 SRM)                 Grain        50.00 %       
1.00 oz       Hallertauer Hersbrucker [4.00 %]  (60 min)Hops         13.9 IBU      
1 Pkgs        Hefeweizen Ale (White Labs #WLP300)       Yeast-Wheat                

Mash Schedule: My Mash
Total Grain Weight: 12.00 lb
My Mash
Step Time     Name               Description                         Step Temp     
60 min        Step               Add 18.00 qt of water at 161.7 F    152.0 F

The specific gravity of the wort going into the primary was should be ready to bottle next weekend!

Bohemian Pilsner Tasting


This post is LONG overdue as my wife and I have been drinking this brew for about a month now.  I am quite pleased with how it turned out.  The beer is quite clear, and it tastes very “clean” (no diacetyl).  The water treatments that I used placed the beer in the balanced category.  I would have liked for the Saaz hops to shine through a little more.  The next time I brew this beer I might adjust the treatment so it is barely in the bitter category.

Pattypan Squash

For this year’s garden I planted Patty Pan squash, cucumbers, beans and tomatoes.  Well, I planted WAY too much squash, but that’s OK because I love Pattypan! This variety of squash has a nice, buttery flavor.  My wife and I like to slice up a squash, lightly dredge it in flour and saute in some butter. In our opinion, that’s the best way to cook it!

Pretty soon, we’re going to be up to our eyeballs in squash.  Unfortunately, you cannot can summer squash. So the next best thing is to freeze it!  To prepare the squash for freezing, you have to slice it up and blanch it in boiling water for three minutes. After that, you have to shock it in a bowl of ice water.  Really, it couldn’t be any easier to do. After that all you have to do now is vacuum seal it, and stick it in the freezer!

It took me a little while to get the hang of vacuum sealing squash, but I got the hang of it.  The one thing I learned is that you can’t let it go the full cycle, because it’ll suck out too much liquid and the bag won’t seal!