22-11-08: Dangerously Delicious Dunkelweizen

[spearmint-wino]

Today I'm going for something totally new for me and having a crack at a Randy Mosher Dunkelweizen recipe:

Dangerously Delicious Dunkelweizen

Date: 22/11/08

Size: 19.5l (5 US Gals)

Original Gravity: 1.053
Terminal Gravity: 1.014
Color: 15.27
Alcohol: 4.71%
Bitterness: 14.3

Ingredients:
2270 g German Wheat Malt
1830 g UK Pale Ale Malt
1000 g German Munich Malt
125 g UK Chocolate Malt

90 min boil

50 g German Hallertauer Hersbrucker (2.1%) - added during boil, boiled 60 min
25 g German Hallertauer Hersbrucker (2.1%) - added during boil, boiled 30 min

Danstar Munich Wheat Beer Yeast

Got the luxury of a HLT and a boiler today so hopefully brewday time will be reduced a little.
I'm loving the rich maltiness of the sparging wort right now, great stuff

[prolix]

sounds goood. Have a great day

[edit1now]

Have a good one!

[Matt]

Sounds tasty Dan I'm brewing this morning too - a TEA.

Have a good day mate.

Matt

[spearmint-wino]

Would you bother with a whirlfloc tablet seeing as its a cloudy style?

[edit1now]

Won't hurt - you want the cloudiness to come from the yeast, don't you?

[spearmint-wino]

Yeah, I thought so

[booldawg]

Hope all goes well! I bottled my wheat beer today. Didnt occur to me to use irish moss or whatever as its generally cloudy.

[spearmint-wino]

I ended up using it in the end anyway. Had a bit of a weird brewday - hop strainer came off in the boil and although I hit target gravity I've only got 19l in the fermenter. Maybe that recipe is for 5 US gals...

Ah well, a corni of dunkelweizen is better than an empty corni

[mixbrewery]

Looking forward to tasting this one.
Did you get enough for a few bottles?

[spearmint-wino]

I don't know yet - I'll have to see what I can eke out of the fermenter this weekend, but tbh there'll only be one at most I think

This is the first time I've used Danstar Munich yeast, anyone else notice that once peak fermentation is passed it produces a lot of sulphur as it chugs along. Phew!

[spearmint-wino]

I kegged this last night after 11 days in the primary at ~17°c and am surprised how it is by far the cleanest-tasting beer I've made to date. The roasty/chocolatey flavours are dominant with the typical banana/clove esters somewhere in there, but way in the background. Just the way I like it!
Finished out at 1.014 as predicted and if anything the yeast had flocced out a little too much, there's still a good amount in there though.

Haha Ray Daniels wasn't wrong when he named this one, the trial jar's-worth I've sampled so far didn't touch the sides

A week to 10 days conditioning at ~ 12°c in a cool attic (or at 4°c out in the back garden!) then I'm going to hit it

[Barley Water]

I am glad your beer came out well. Just for the heck of it, next time you make it, instead of using the chocolate malt you might try carafa I or II instead. You will get the color you are looking for but not the roast flavors that chocolate malt brings to the table. What will happen then is that the bananna and clove flavors will come out more and I bet you will like the beer even better (of course, what the hell do I know). I also find that doing a decoction on wheat beer really adds to the creamy body that the better examples of the style display.

[spearmint-wino]

Yeah I just did a single-infusion mash at just over 68°c for this one, but quite like the chocolate coming through over the clove/banana esters

If this one turns out to my taste I'll definitely give your suggestions a go for the next brew, as well as using a liquid hefe yeast.

[edit1now]

a liquid hefe yeast.

Oder eine flussige yeast hefe - or did you mean a Weizen yeast