Hi all,
I overordered on my grain to do my first partial which was Boagsys Unkel Dunkel which was pretty good but lacked the full body finish I like in my dark wheats.
I was wondering if I could try and replicate an Aventinus doppelbock/weizenbock so through the brew calculator came up with and brewed the following recipe which is really just an extension of Boagsy's so I cannot take credit but I needed to use up the grain which was already milled.
2.5 kg Muntons LME - Wheat
2.3kg light DME
0.2 kg Weyermann CaraWheat
0.2 kg Weyermann Caramunich III
0.1 kg Weyermann Chocolate Wheat
0.2 kg Dextrose
0.1kg Maltodextrin
35 g Hallertauer Mittelfrueh (Pellets, 6.3 AA%, 60 mins)
2000 ml Wyeast Labs 3638 - Bavarian Wheat Yeast Cake from previous Dunkelweisen
Style Doppelbock
Method Partial
Original Gravity 1.087
Final Gravity 1.024 (only achieved 1.030 - 7.8% ABV)
Alcohol Content 7.8%
Efficiency 73%
Total IBU (Bitterness) 24.5
EBC (colour) 36.1
Fermentation Details
Primary 7 days
Secondary 0 days
Conditioning 3 weeks
Have tried my first bottle tonight and it is beautiful. Quite fruity and full bodied with nice wheat and some maltiness. I am really happy with it.
Had a couple of disasters along the way. Did a stirling job creating and cooling the wort. Made the fatal mistake of not checking the fermenter tap was closed after the last brew before I poured in the cooled wort and lost about 2L over the kitchen floor. What a mess!!
Also bottled into a large 2L glass tall triangular bottle I got from a brewery in Bolzano that has a Grolsch type lid. Thought it would be airtight and able to resist the pressure but after 24 hours bottled it had leaked through my brewfridge. So I decided to release the pressure in it and ended up with a volcano and all but 2L of wated beer all over myself and the garage!! (Thank god I wasn't in the kitchen that time)
Anyway, it has been 6d since I bottled it and on a cold night savoured at about 8 degrees it has come up really nicely. The maltodextrin has given it a very smooth mouthfeel without being to creamy.
ANyway, I dont think I came up too short from my calculations and it cetainly seems the closest home brew I have tasted to Aventinus so I would like to call it a successful partial doppelbock/weizenbock minus 4 L!!!
Cheers,
Moovet
I overordered on my grain to do my first partial which was Boagsys Unkel Dunkel which was pretty good but lacked the full body finish I like in my dark wheats.
I was wondering if I could try and replicate an Aventinus doppelbock/weizenbock so through the brew calculator came up with and brewed the following recipe which is really just an extension of Boagsy's so I cannot take credit but I needed to use up the grain which was already milled.
2.5 kg Muntons LME - Wheat
2.3kg light DME
0.2 kg Weyermann CaraWheat
0.2 kg Weyermann Caramunich III
0.1 kg Weyermann Chocolate Wheat
0.2 kg Dextrose
0.1kg Maltodextrin
35 g Hallertauer Mittelfrueh (Pellets, 6.3 AA%, 60 mins)
2000 ml Wyeast Labs 3638 - Bavarian Wheat Yeast Cake from previous Dunkelweisen
Style Doppelbock
Method Partial
Original Gravity 1.087
Final Gravity 1.024 (only achieved 1.030 - 7.8% ABV)
Alcohol Content 7.8%
Efficiency 73%
Total IBU (Bitterness) 24.5
EBC (colour) 36.1
Fermentation Details
Primary 7 days
Secondary 0 days
Conditioning 3 weeks
Have tried my first bottle tonight and it is beautiful. Quite fruity and full bodied with nice wheat and some maltiness. I am really happy with it.
Had a couple of disasters along the way. Did a stirling job creating and cooling the wort. Made the fatal mistake of not checking the fermenter tap was closed after the last brew before I poured in the cooled wort and lost about 2L over the kitchen floor. What a mess!!
Also bottled into a large 2L glass tall triangular bottle I got from a brewery in Bolzano that has a Grolsch type lid. Thought it would be airtight and able to resist the pressure but after 24 hours bottled it had leaked through my brewfridge. So I decided to release the pressure in it and ended up with a volcano and all but 2L of wated beer all over myself and the garage!! (Thank god I wasn't in the kitchen that time)
Anyway, it has been 6d since I bottled it and on a cold night savoured at about 8 degrees it has come up really nicely. The maltodextrin has given it a very smooth mouthfeel without being to creamy.
ANyway, I dont think I came up too short from my calculations and it cetainly seems the closest home brew I have tasted to Aventinus so I would like to call it a successful partial doppelbock/weizenbock minus 4 L!!!
Cheers,
Moovet