AG#27 - Dark Wheat WB06

[leedsbrew]

Maybe I should have primed with a bit more... Can do a swap if you like, once I've let this condition for a couple of weeks

Sounds good! Mine still needs a couple of weeks conditioning as well

[WishboneBrewery]

Just chilled a bottle down....
A lot of the Clove has gone leaving the malts to come through again...
Its a bit lively, would be better with a really cold chill overnight in the fridge.
First impressions of WB-06 were a bit mixed but its mellowed out quite well, though I'll go for a Whitelabs yeast next time.

[lancsSteve]

Weihenstephan yeast is lovely, the bavarian one stinks like a sewer and seems to benefit from c=kreasening to mop up some smell while bottle conditioning. Tastes lovely but aroma is an acquired taste not a 'ooooh yummy bananas' like the weihenstephan.

[WishboneBrewery]

I'll not get the bavarian one then!!
I'll probably use the Schneider Weisse yeast first.
What is "c=kreasening" ???

[lancsSteve]

kreasuening is adding 'young beer' to 'old beer' i.e. making up a starter with the same yeast and either unfermented wort (aka speisse) you kept back or a new starter and adding it before bottling. It helps to bring about good carbonation and the fresh yeast is more effective at mopping up any oxygen and other nasties and fermenting the priming sugar than relying on the old yeast which has gone through primary. Bit of a faff but when I've done it it really does help especially for bneers where yeast profile is assertive e.g. witbier, weissen and belgian abbaye.

Very good guide to it all (and other aspects of german beer making) at: http://www.braukaiser.com/wiki/index.ph ... raeusening - also a spreeadsheet top download to calculate the amounts etc. a V good wiki for these sort of beers. I don't quite do for all the calculations but try to guesstimate the current gravity and play with the figures - typically adding say 1 litre 'starter' and then either unfermented wort or sugar/carbonation drops. It also (supposedly) pulls the beers into condition much faster but they still benefit from a little maturing. Though turning a very fizzy wheat beer around in a week is doable and more than drinkable.

[WishboneBrewery]

Ahh, I knew what it was, I've just not seen it spelt like that before more like "krausen wort"

[Spud395]

Hey pdtnc, how did you like this one after.
I do like a dunkel wiezen and am planning one soon, trying to track down a recipe

[WishboneBrewery]

Drinking it right now. Best served chilled, if I do the same recipe again I'll used a Whitelabs Wheat Yeast rather that WB06, though I might re-make the recipe with a regular Ale yeast to fully appreciate the maltiness

[Spud395]

Cool, thanks!

I have a wit on at the minute with wb06, I'll see how I lik eit as I've another pack in the fridge.

[greenxpaddy]

I am almost there with my recovered Erdinger yeast so I will shortly be looking at finding a recipe for a dunkel weizen.

Seems I'm going to need a raft of speciality malts ££££

Anyone seen a good dark, but not black, grain bill. I don't need to go mad as its my first - so no double decoction mashes etc - you know who you are....


paddy

[WishboneBrewery]

This was good but the yeast soon changes it into something I don't like, I won't be using that yeast again.

[greenxpaddy]

Can someone vet this recipe?

I have tried to download the graham's Beerengine but I can't get it at the moment.

Paddy's Dunkelweizen 38L batch

Dark Wheat Malt EBC 15 2.5kg
Bohemian Pilsener Malt EBC 4 1kg
Flaked wheat 1.5kg
Dark Munich Malt EBC 25 1.15kg
Carapils Malt EBC 4 0.6kg
Cara Munich Malt EBC 120 0.25kg

Hallertauer hops at 60mins 30g and 5 minutes 30g

Yeast: Erdinger Weissbier

[leedsbrew]

for 38L you might want to up your amounts as I work that out to be 1.039 OG. Also at 3.5% AA its only 8 IBU. Also it's too light. If you can get some carafa special III i'd bung some of thatin,


With the % you gave I'd go with

Fermentables
Ingredient Amount % MCU When
German Dark Wheat Malt 2.984 kg 34.9 % 3.7 In Mash/Steeped
UK Flaked Wheat 1.791 kg 20.9 % 0.7 In Mash/Steeped
German Dark Munich Malt 1.373 kg 16.0 % 2.3 In Mash/Steeped
German Bohemian Pilsner Malt 1.194 kg 14.0 % 0.4 In Mash/Steeped
US Carapils Malt 0.716 kg 8.4 % 0.2 In Mash/Steeped
German CaraMunich I 0.298 kg 3.5 % 2.0 In Mash/Steeped
German Carafa III 0.200 kg 2.3 % 19.9 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
German Hallertauer Hersbrucker 3.5 % 56 g 11.4 Loose Whole Hops 60 Min From End
German Hallertauer Hersbrucker 3.5 % 56 g 2.3 Loose Whole Hops 5 Min From End


Other Ingredients
Ingredient Amount When


Yeast
White Labs WLP300-Hefeweizen Ale



I did a dunkelweizen the other day HERE Has turned out a cracker! Little bit too much dark crystal though. Would scale it back a bit next time, or use special B

[greenxpaddy]

Just the job!

Much appreciated.

Time to order a couple of malts!

PS Any chance of a pic of your poured dunkel?

[leedsbrew]

i'm on a night at the mo, so I'll get on it when i'm home!

You brewing mine like?