A quick recap: One was brewed purely with pale ale and wheat malts, with an ounce of Perle, aiming for a more refreshing summer wheat beer.
The other beer was brewed with less hops (half an ounce), but 500g of the grain (barley & wheat) were home-roasted.
How do they stack up ? I won't review them formally as that would be a little self-indulgent. However, it's fair to say that the aims have been attained (this is in spite of my earlier post where I was a bit discouraged.... always give the beer time in keg/bottle to settle and smooth out).
Hefe 1 (summer style - on the right): light and crisp. Touch tangy, with a nice bitterness at the back. More an American Wheat style than a hefe, but the clove is evident.
Hefe 2 (traditional hefe style - on the left): more rounded body, nice bread & biscuit nose and taste. More prominent clove character. (Note I reused the yeast from Hefe 1 for Hefe 2). Notice the darker colour.... and that was only a tenth of the grain, 60 minutes in the oven at 175C.
I think I'm hooked on home-roasting. It wasn't perfect by any means; I'd like to get more caramel than I did, but it was my first go and it will only improve.
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