First experiments with using wheat malt but brewing this with mead yeast because why not?

Grain Bill

  • 500g pilsner malt
  • 500g wheat malt

Hop Schedule

  • 1g Willamette @ 50 minutes
  • 1g Willamette @ 40 minutes
  • 1g Willamette @ 30 minutes
  • 1g Willamette @ 20 minutes
  • 1g Willamette @ 10 minutes
  • 5g Willamette dry hop

Method

  • Mash at 70C for 1 hour
  • Batch sparge with water 70-75C
  • Bring to boil and leave for 1 hour

Tasting 6 /10

Has a beautiful hazy golden color. Starts off a bit yeasty but that fades quickly. Almost no lingering bitterness and there’s a slight tangy flavour but there’s just too something that seems wrong

Updates

  • 2017-01-10 - The brew bubbled straight through the airlock. Surprised considering how little sugar was involved but I guess the mead yeast is just a beast.