Dunkelweizen - Recipe

[Baldbrewer]

Hi all,
I harvested wb06 from my first weissbier and it's currently sat in my fridge , can I still use this to make a starter ?
I've just built my magnetic stirrer and have conical flask and stir bar already for use.

Cheers,

[seymour]

Hi all,
I harvested wb06 from my first weissbier and it's currently sat in my fridge , can I still use this to make a starter ?
I've just built my magnetic stirrer and have conical flask and stir bar already for use.

Cheers,

My precise scientific answer is: probably

It all depends on the age and health of your yeast population, but surely at least a few cells remain. With your new setup and patience, you should be able to build it back up to a pitchable cell-count.

[JammyBStard]

Based on what I've got left in stock, what do you think:

1.60 kg Wheat Malt, Ger (2.0 SRM) Grain 30.19 %
1.00 kg Munich Malt (9.0 SRM) Grain 18.87 %
1.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 18.87 %
0.60 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 11.32 %
0.50 kg Wheat, Torrified (1.7 SRM) Grain 9.43 %
0.25 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.72 %
0.25 kg Roasted Barley (300.0 SRM) Grain 4.72 %
0.10 kg Oats, Flaked (1.0 SRM) Grain 1.89 %
25.00 gm Hallertauer Hersbrucker [4.10 %] (60 min) Hops 12.9 IBU
1.11 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat


If I use it, would Bulgur wheat need milling?

[Barley Water]

Well if you want a German Dunkelweizen I would get rid of the oats, roasted barley, torrefied wheat and the whirlflock tablet (you want the beer cloudy, it's part of the style). You really don't want anything in there that has any roast aspects to it at all. I personally like to color German beers with Carafa II but 4% roasted barley is going to really mess things up for you.

[seymour]

If you've got more pilsner malt, I'd increase that and drop the Maris Otter. I'd drop the roasted barley and whirlfloc tablet. I'd keep the oats cuz they kick ass and I haven't been describing a classic German concept anyway.

If I use it, would Bulgur wheat need milling?

Sure, if you can. Toast it up a bit before you do to darken the color and liven the bready aromas.

[JammyBStard]

The whirlfloc was a mistake ! It's on my default sheet.

I miss-read your grain bill Seymour, "Home-roasted wheat " not barley sorry. I don't have a mill though.

[seymour]

...I miss-read your grain bill Seymour, "Home-roasted wheat " not barley sorry. I don't have a mill though.

Yeah, that's what I did to make it a Dunkel Weizen (dark wheat). Don't worry about the mill, it's not a deal breaker. Bulgur is already cracked wheat, I'd just hit it and your toasted wheat a bit with a rolling pin or kitchen mallet for some extra surface area. You'll be fine.

[seymour]

Bump.

So, did you end up brewing a Dunkelweizen?

[JammyBStard]

Not yet, I've been shipped up to work in Scotland! but I'm hoping to get on with it this weekend, when I get back. I might pay the hideous prices at the HBS and get get some wheat there.

[seymour]

Not yet, I've been shipped up to work in Scotland! but I'm hoping to get on with it this weekend, when I get back. I might pay the hideous prices at the HBS and get get some wheat there.

Or just embrace the terroir and brew a peat-kilned malt and steel-cut oats beer with a Scotch Whiskey distillers yeast. Hmmm, that started out as a joke but ended-up sounding interesting...