Hi Guys,
This is my first post, and I thought I'd share the recipe from my last brewing session two days ago. For equipment, I have two mash tuns (10 gallon cooler, and a 6.5 gallon cooler), two sparge arms, and two boilers, so I usually make two beers at a go.
Stout:
6 kg maris otter pale
0.5 kg crystal
0.5 special b
0.5 chocolate
0.2 roast barley
0.1 black malt
got about 35 litres off the mash, sparging down to 1020 or so. THis was boiled down to 27 litres, with an OG 1064. For hops, I used 200 grams Styrian GOldings (4.5% aa) for 1.5 hr, another 100 grams for 20 minutes, and a final 100 grams for the finish.
Dunkelweiss
5 kg maris otter pale (unfortunately, I had no lager malt)
1.7 kg wheat malt
0.5 kg caramunich
0.3 kg munich
0.1 kg chocolate
After the boil, I got about 27 litres at OG 1068, so it will be quite big for style.
For hops, I used 200 grams hallertau aroma (approx 7% alpha acid, open and stored in freezer for 3 months) for the boil, and another 100grams for the finish.
Used safeale SS-58 for the stout, and Munstar Munich wheat yeast for the dunkelweiss. The stout overflowed the ferementer, and caused a mess, but only lost a pint or two. The stout will be bottled and the dw will be kegged. My current kegging capacity is:
8 pins
6 x 2.5 gallon corny kegs
Filled at 90% capacity
Cheers,
Steve
Stout and Dunkelweiss
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dave-o
Re: Stout and Dunkelweiss
The stout should be interesting with that special B.
I can't see the dunkel turning out much like a dunkel though. There's nothing like enough wheat and choc will give it the wrong flavour.
I can't see the dunkel turning out much like a dunkel though. There's nothing like enough wheat and choc will give it the wrong flavour.
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TheMumbler
Re: Stout and Dunkelweiss
I wouldn't worry about the Maris but IMO for the dunkelweiss but you need a higher proportion of wheat. I also think you may have overdone the bittering. Doesn't mean it won't be a nice beer, but I doubt it will be much like a traditional dunkelweiss. Having said that, looking at your capacity you probably know more about brrewing than I do 
Let us know how it turns out.
Let us know how it turns out.-
TheMumbler
Re: Stout and Dunkelweiss
btw what is Safale SS58 like? I haven't come across it. Oh, and welcome to the forum.
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PowerhouseBeer
Re: Stout and Dunkelweiss
7-Nov-2010
I transferred both beers today. The stout was down to 1024 and the DW down to 1008. The stout is good - nice roast, hops, etc and will age nicely. This beer is a gift for somebody who did me a favour, so I'll bottle and give them 90%...I'll keep a few just to see how it turns out. The Dunkelweiss is huge, with good malt, caramel, fruit flavours, and a pleasant hop zing. The chocolate malt is very subtle, and if you didn't know it was there, you might not guess it is chocolate malt. I have always added a drop of chocolate to my dunkelweiss beers - so little that they stay dark amber/light brown in colour. This beer is really more of a weizenbock than a dunkelweiss, but I think it will be lovely.
I also just tapped a pin today containing an 8% stout I keg back in January. It is nicely matured. With the pins, I use a hard spile only, and push it back in hard after pouring (gravity pour - no hand pump yet). The beers generally keep for 3 -4 weeks if you do this, particularly the stronger ones. It keeps the condition alright. You notice a change in flavour (ie., it goes slightly stale, but still drinkable) for the last 2-3 pints. Otherwise it keeps ok. I only open one pin at a time, and drink 1 pint a day until I finish it. I also will give my father-in-law a 4pint jug, and might have some friends over to share. All in all, it works ok.
Next session, I will try to take some photos of my brewery shed.
Cheers!
I transferred both beers today. The stout was down to 1024 and the DW down to 1008. The stout is good - nice roast, hops, etc and will age nicely. This beer is a gift for somebody who did me a favour, so I'll bottle and give them 90%...I'll keep a few just to see how it turns out. The Dunkelweiss is huge, with good malt, caramel, fruit flavours, and a pleasant hop zing. The chocolate malt is very subtle, and if you didn't know it was there, you might not guess it is chocolate malt. I have always added a drop of chocolate to my dunkelweiss beers - so little that they stay dark amber/light brown in colour. This beer is really more of a weizenbock than a dunkelweiss, but I think it will be lovely.
I also just tapped a pin today containing an 8% stout I keg back in January. It is nicely matured. With the pins, I use a hard spile only, and push it back in hard after pouring (gravity pour - no hand pump yet). The beers generally keep for 3 -4 weeks if you do this, particularly the stronger ones. It keeps the condition alright. You notice a change in flavour (ie., it goes slightly stale, but still drinkable) for the last 2-3 pints. Otherwise it keeps ok. I only open one pin at a time, and drink 1 pint a day until I finish it. I also will give my father-in-law a 4pint jug, and might have some friends over to share. All in all, it works ok.
Next session, I will try to take some photos of my brewery shed.
Cheers!
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PowerhouseBeer
Re: Stout and Dunkelweiss
Safale SS58 is ok. I don't really know, apart from their description saying
'Known for its high ester, spicy and peppery flavour profile, able to tolerate high alcohol conditions (up to 11.5% v/v)'
Normally for a beer like this, I would use any ordinary ale yeast with good flocculation and not worry too much...but this was all I had left! I have started collecting commercial strains from Wyeast, and from conditioned bottles. I work in a biotech lab, so I can grow them up, and freeze them at -80C for permanent stocks. I did my PhD in yeast genetics (which is when I learned to brew) and we would do this routinely to collect yeast strains.
'Known for its high ester, spicy and peppery flavour profile, able to tolerate high alcohol conditions (up to 11.5% v/v)'
Normally for a beer like this, I would use any ordinary ale yeast with good flocculation and not worry too much...but this was all I had left! I have started collecting commercial strains from Wyeast, and from conditioned bottles. I work in a biotech lab, so I can grow them up, and freeze them at -80C for permanent stocks. I did my PhD in yeast genetics (which is when I learned to brew) and we would do this routinely to collect yeast strains.