Had wheat beer ingredients left over and the dregs of a batch with wlp380, which is a great yeast imo, but wanted something a little more wintery, so did a Dunkelweizen.
Brew day went ok, yeast starter foamed out but looked like there was plenty left and after pitching, fermentor headspace was filled with foam within 12 hours, even though it was 1/3 empty.
Might put half onto some cherry puree i have been meaning to use. The cherry might work nicely with the fruit from the yeast and the chocolate from the malt.
PLANNED STATS:
Batch Size: 9 liters (fermentor volume)
Efficiency: 70% (brew house)
Original Gravity: 1.049
Final Gravity: 1.011
ABV (standard): 5.03%
IBU (tinseth): 11.56
SRM (morey): 17.18
FERMENTABLES:
500 g - United Kingdom - Lager (24.3%)
1300 g - United Kingdom - Wheat (63.1%)
200 g - German - CaraMunich II (9.7%)
60 g - United Kingdom - Chocolate (2.9%) - actually used 100g when weighing out.
HOPS:
10 g - Perle, Type: Leaf/Whole, AA: 3.9, Use: Boil for 60 min, IBU: 10.52
5 g - Perle, Type: Leaf/Whole, AA: 3.9, Use: Boil for 5 min, IBU: 1.05
MASH GUIDELINES:
1) Temperature, Temp: 43 C, Time: 20 min,
2) Temperature, Temp: 63 C, Time: 45 min,
3) Temperature, Temp: 70 C, Time: 15 min,
4) Temperature, Temp: 78 C, Time: 2 min,
Starting Mash Thickness: 5 L/kg
OTHER INGREDIENTS:
0.1 g - Yeast nutrient, Time: 0 min
YEAST:
White Labs - Hefeweizen IV Ale Yeast WLP380
Fermentation Temp: 20 C