OK - so in my 4th batch of home brew I spaced out and ended up scorching some extract in a (toasted) hefeweizen - not a lot but enough to darken the color to a light amber.
What can I ecpect it to taste like?
First off… what’s done is done, so RDWHAHB! You’ll know next time not to leave your pot unattended or stir better/faster next go round. As far as character goes, you’ll probably have some undesirable (per style) toastiness but depending upon the yeast selected may turn out better than expected. Call it Amberweizen! ;D
moreweizened? that’s how we learn.
Rauchweizen!
I was thinking “Whole Wheat Toast” for the name
Bottled this last night and tried a sample - not too bad just looks a bit funny
Other than the color, could you tell anything is different (i.e., aroma or taste)?
Might have to do a true “blind” taste test. Triangle test in a dark room or with a bandana tied over the eyes.
No off flavors and it had a nice banana aroma - I’ll bring it to the next homebrew club meeting and run it by the guys. It’s all a learning process. Each batch I learn something new - just need to string it all together.
I like it! You’ve got the right attitude which in turn yields aptitude. No worries, that is why we homebrew! 