Old Sarge Oatmeal Hefeweizen

Well, weekends are for brewing in SGT Stout's house. This one was for moving product. I have given 4 bottles of my recently finished Glen Coe Octoberfest Ale out, and am awaiting critique. I know there are a few off tastes, and you can really taste the burnt malt, but in a good way. The hops are mellow, with a hint of floral and spice. Good thick head, which will retain over aging. A caramel color and finish accent an otherwise flawless, light bodied fall ale.

The German quartermaster brought back a sweet score from Deutchland. A rack of gasket top (think Grolsch) 16 oz (1 Pint) bottles. Another is en route. These will make a perfect complement to the Oatmeal Hefe that is conditioning as I post!.

The Hefe was just an AHS Bavarian kit, but I dropped the liquid malt, and half of it spilled out. I thought about it, an thout i would see what happened if I substituted with 2 lbs of flaked oatmeal. Let me tell you, the smell was amazing! Having just moved it to condition, it smells like a German Hefe, bananas and cloves with a SG of 1.050, and an FG of 1.010. I figure I will bottle next week.

Also in the works is a recipe from EdWort, for a German style Apfelwein. Its easy:

5 gallons of 100% Apple Juice

2 lbs dextrose

1 packet Montrachet (5g) dry yeast.

This will be ready in about 3 weeks. Just in time for the tasting party! (Hefe, Oktoberfest, Apfelwein) Looks like we will be having the German fests in America, a month early!

Next weekend, there is a CentexBOCK meeting in Cove, at Giovannis, Sat at 1800. Sunday, I will be brewing a Sweet Stout for She Who Must Be Obeyed. She had one at Draught House, and fell in love. Imagine, Mrs Stout, is a Stout-frau!