Dunkel Weizen

[greenxpaddy]

Stumbled upon this the other day. 100% wheat... beer.

http://www.youtube.com/watch?v=JF6FkLqmqUk

Not sure how you would get on with an all wheat grist with a very high percentage of unmalted wheat

[dave-o]

Give it a go, Paddy!

BIAB and decoction would probably be the way to go, as per that vid.

[greenxpaddy]

I am ready to brew Dunkel number 2 as the first has run out.

Can anyone post up their most successful grain bills and yeasts? Anyone know if Wyeast 3056 Bavarian Weizen the same as WLP300?

cheers

[dave-o]

My last dunkel. I'm really happy with this one, i'd say it's my most authentic German style beer yet - rich, thick and snowy.

2000g Pils
1500g Wheat Malt
500g Flaked Wheat
1000g Munich
150g Carafa III

50g Spalt - Full boil.

Danstar Munich

[greenxpaddy]

Interesting. I'm sticking with a huge wheat bill again. And I;m going to go for my first decoction, so while I'm at it I may as well go the whole hog and do the granddaddy of all decoctions!

Its much less dark than the last one but will probably edge up a bit with the decoction process. I'll go with WLP300. Hoping to get to 80% mash efficiency....maybe...

Hardwood Dunkel Weizen

Gyle Number:
Fermentable Colour lb: oz Grams Ratio
Dark Wheat Malt 15 EBC 7 lbs. 4.4 oz 7300 grams 37.1%
Flaked Wheat 0 EBC 5 lbs. 15.2 oz 2700 grams 13.7%
Bohemian Pils Malt 4 EBC 9 lbs. 0.6 oz 4100 grams 20.8%
Munich Malt 20 EBC 3 lbs. 8.4 oz 1600 grams 8.1%
Caramunich III 120 EBC 0 lbs. 8.1 oz 230 grams 1.2%
Wheat Malt 3.5 EBC 15 lbs. 6.9 oz 3000 grams 15.2%
Biscuit Malt 50 EBC 1 lbs. 1.6 oz 500 grams 2.5%
Carafa II 1100 EBC 0 lbs. 8.8 oz 250 grams 1.3%
Oat hulls 1000g

Hop Variety Type Alpha Time lb: oz grams Ratio
Protafloc Pellet 0 % 10 mins 0 lbs. 0.0 oz 0 grams 0%
Hallertauers Hersbrucker Whole 2.9 % 90 mins 0 lbs. 6.3 oz 200 grams 100%

Lager
Gypsum 4.2g
CaCl 12g
Epsom 0.75g
NaCl 0.5g
Chalk 2.0g


Final Volume: 90 Litres
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: 4.9% ABV
Total Liquor: 121.7 Litres
Mash Liquor: 55 Litres
Mash Efficiency: 80 %
Bitterness: 16 EBU
Colour: 40 EBC


19.7kg grain, 55L liquor, 'high wheat' grain bill. i.e. second rest at 50C.

1. Warm mash tun with hot liquor to 38C. Dough in grain to strike at 35C. Rest for 20 mins.
2. Extract 14.4 litres of thick mash (from Brewzor Calculator) plus 10% = 15.8L. Heat slowly hold at 72C for ten minutes and then when boiling keep at 100C for 15 mins
3. Add back into MT in stages mixing well, until 50C temperature reached. If temp reached before all decoction re-added wait for the remainder to cool to 50C before adding back in.
4. Rest for 20 mins.
5. Extract 22 litres of thick mash (from Brewzor Calculator) plus 10% = 24.2L. Heat slowly,hold at 72C for 10 mins and then boil for 30 mins.
6. Add back into MT in stages mixing well, until 66C temperature reached. If temp reached before all decoction re-added wait for the remainder to cool to 66C before adding back in.
7. Rest for 45 mins.
8. Extract 18 litres of thick mash (from Brewzor Calculator) plus 10% = 20L. Heat slowly and then boil for 10 mins depending on style.
9. Add back into MT in stages mixing well, until 75C temperature reached. If temp reached before all decoction re-added wait for the remainder to cool to 75C before adding back in.
10. Sparge out with liquor maintaining 75C

Hope to get you some pics of this

[Lugsy]

Nice one Paddy! Triple decoction?

I've done two double decoctions so far and it does extend your brewday quite a bit but it's not difficult really - it makes your kitchen smell great and really gives a good maltiness to your wort, my double decocted Dunkelweizen was superb.

Enjoy the brew!

[dave-o]

Its much less dark than the last one

To be fair, your last one did look more like a stout than a dunkel!

[greenxpaddy]

Decided to do a two stage mash in the coolbox on this basis...

21kg grain at 12C to 50C requires 36L at 60C 1.7L/kg

Then to 67C add 34L at 89.5C 3.3L/kg

Drain 20L carry on with top up and sparge as normal

its a bit too soon since the last triple decoction for me to consider it again....a bit like having a baby....


going to be using the 400ml yeast slurry I have from the Noel weizen bottled this week. Weihenstephan Weizen Yeast

[greenxpaddy]

Fermentation - I'm going for the German '30 rule' like Aleman uses. Pitch at 10C and rise slowly to 20C over 2 weeks

The best laid plans....got to 12.45am and I thought the missus is gonna go nuts if I stay up much longer waiting for the wort to cool. Got to 20C and thought darn it I'll just pitch here. Takes some chilling, 100L! I need to upgrade from 10m to 20m coil wort chiller. No good at soldering copper - can I use a push fit? Will it be ok submersed in hot acidic wort?

[greenxpaddy]

YEAST STRAIN: 3068 | Weihenstephan Weizenâ„¢

The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.

Forgot to factor in headspace = I have 52L in a 60L FV and 38L in a 45L FV. Yikes think it's going to get rather messy!!! Lets hope 19.5 degrees C level slows it down a bit

[coatesg]

19.5C is too warm for the weihenstephan yeast imho. 16-17 is much more restrained and prevents a banana bomb our higher order alcohols. Pitching at 13, and rising to 17 works well, though a pitch and hold at 15-16 had worked well for me too in a hefe - I'd go for more clove in a dunkel myself.

Re: push fits - I wouldn't do that. Soldering really isn't that hard if you need to do it. But to be honest, Cooling 90L of wort is gonna take a lot if water anyhow, unless you do some clever recirculation/cooling...

[greenxpaddy]

cheers Graeme

I know the best way is to start real cool but I don't like leaving boiled wort overnight to cool down and I ran out of time. Next time I will give longer for the cooling phase so I'm not up all night. Plus I should have a better capacity immersion chiller by then. I think I can get a 25m length of 10mil anyhow so wont need a join. The other thing is I will chose to do these German beers in January /February when the tap water temperature is much lower. Its a good job I'm not on a water meter - I know what you mean!

Its funny that Wyeast recommends 18-24C for this yeast! I quite like banana tones anyhow but hope I don't get too many phenols.

This morning the fast yeast phase 24-48hrs had blown the temperature up to 20.7C so I quickly took the FV cosy off. The kreusen was just starting to push the lid off. Luckily I caught it in time and weighed it down with spanners. Still its spewing out all the same. Funny thing is my daughter wants to build a volcano experiment she got for her Birthday on Sunday . I said 'just look at this volcano - yours won't be as good as this!'

[greenxpaddy]

The more i brew the more amazed i am at the different reactions to different beers. Everybody likes something different. The friend of mine who was in love with my Acht Jahren Dunkel (viewtopic.php?f=5&t=42662#p452997) does not like this one quite as much though he had no trouble polishing it off.

Personally I prefer this one but he preferred AJD which is a bit too dark for an official dunkel at 78 EBC, which had a high amount of carapils, munich and belgian aromatic malt. He said this latest one lacked depth. For me i found it more quaffable as a result. And yet I like a stout. But I don't like fizzy stout!

[barney]

The more i brew the more amazed i am at the different reactions to different beers. Everybody likes something different. The friend of mine who was in love with my Acht Jahren Dunkel (viewtopic.php?f=5&t=42662#p452997) does not like this one quite as much though he had no trouble polishing it off.

Personally I prefer this one but he preferred AJD which is a bit too dark for an official dunkel at 78 EBC, which had a high amount of carapils, munich and belgian aromatic malt. He said this latest one lacked depth. For me i found it more quaffable as a result. And yet I like a stout. But I don't like fizzy stout!

If there was a perfect beer that everyone thought was superb I am sure that the human race would have discovered it by now. Carling and Fosters would share the recipe and they would bland it up no end.

[greenxpaddy]

Fermenting a black dunkel at the mo. It's at 17oC and it's gone berserk again. 25% headroom is wholly insufficient. Maybe 50 % would still not stop a blow off! Still, smells bloody lovely