Home Brew Forum

Finally got round to brewing a dunkelweizen with my harvested yeast from the last hefe I brewed (EDIT: it's WLP300 )- had to regrow up the yeast again as it had probably lost a lot of viability.

Recipe was:

3.15kg Wheat malt
0.9kg Pilsner malt
1.35kg Munich
170g Special B
170g Light Crystal
60g Carafa Special I

Hops: 50g Hersbrucker (2.1%) for 90 min (about 15IBU)

I have 22L@1062 sitting in the kettle with hops having just turned off the boil (gonna be a late one) which is a bit over what I reckoned on for this one - I'll see how much I get in the FV before deciding to dilute it back to the aim of 1056 or not...

So decided to reduce this to 21.5L@1059 or so by adding a litre of water. All pitched and tucked up in the fridge - trying to bring temperature down to 13-14C overnight and then allow the temperature to rise naturally back up to 17-18C.

Bed!

Hee hee - gotta love WLP300. The fridge bought the temp back down to 13C nicely, and it has risen gradually back up to 17C over 2 days (bit quicker than maybe I'd like, but I'll hold it there for the rest of the ferment), along with the yeast trying to climb it's way out of the fermenter.

Sounds as though it will be delicious.

Good nights work Mate.

BZ

Have a good one. Is that the recipe from brewing classic styles? I brewed that last year, it was a very good beer. It was a hit with everyone who tried it. Can't beat a good dunkelweizen.

mysterio wrote:Have a good one. Is that the recipe from brewing classic styles?

Took it from the Jamil Show podcast for the Dunkel - though I guess it's very much similar to Classic Styles

I've never drunk much dunkel really (not really a style that is widely available in the UK), so I'm looking forward to sampling this one .