Style Of The Week 26/7/06 - Dunkelweizen

[colinw]

Last week I tried Franziskaner Hefe-Weisse Dunkel on draught and it was really outstanding.
I certainly think this is a beer I will attempt to clone in the future.

C&B
TDA

Hey, TDA, I just put your signature into the Google translator, and it said:
"Orphan mother son Capricorn" :blink:

Franziskaner is a fantastic example - their normal pale hefe is great too.

Alas, I am yet to make a good version of a dunkelweizen, although my hefes are generally quite good. Can't seem to get the banana/clove & malt balance right in the dunkels I've made.

 

[THE DRUNK ARAB]

Last week I tried Franziskaner Hefe-Weisse Dunkel on draught and it was really outstanding.
I certainly think this is a beer I will attempt to clone in the future.

C&B
TDA

Hey, TDA, I just put your signature into the Google translator, and it said:
"Orphan mother son Capricorn" :blink:

Franziskaner is a fantastic example - their normal pale hefe is great too.

Alas, I am yet to make a good version of a dunkelweizen, although my hefes are generally quite good. Can't seem to get the banana/clove & malt balance right in the dunkels I've made.

LOL Colin !

It should translate to "I am a **** for beer"

C&B
TDA

 

[THE DRUNK ARAB]

Last week I tried Franziskaner Hefe-Weisse Dunkel on draught and it was really outstanding.
I certainly think this is a beer I will attempt to clone in the future.

C&B
TDA

Hey, TDA, I just put your signature into the Google translator, and it said:
"Orphan mother son Capricorn" :blink:

Franziskaner is a fantastic example - their normal pale hefe is great too.

Alas, I am yet to make a good version of a dunkelweizen, although my hefes are generally quite good. Can't seem to get the banana/clove & malt balance right in the dunkels I've made.

LOL Colin !

It should translate to "I am a sl*t for beer"

C&B
TDA

 

[chillamacgilla73]

I am going to try a dunkel weizen as my second ever AG brew. I have previously brewed a PM Dunkelweizenbock that was excellent and I managed to get good banana flavours fermenting @ 21C using WLP300(Pitched @ 13C).

Would using the same fermentation technique(Temp, no starter etc) result in the same banana flavours in a dunkelweizen when you consider the OG will be 20 points lower?


Pic attached from recent trip to UK - Mrs Macgilla was shopping, again, so ms Macgilla stopped at The Flask in Highgate Village for a pint of Erdinger and an orange juice.

 

[Tony]

Love em

One of my fav styles to drink.

Decoction mashed and brewed with 3068 its great.

here is a pic of mine........ the recipe is in the recipe gallery on this site.

and yess.... thats a 1 liter oktoberfest stein :super:

cheers

 

[lucas]

60% Weyermann Wheat
40% Weyerman Munich
mash in 35C
heat to 50C over 15 min
1st decoction: 20 min rest @ 70C, 20 min boil
rest: 20 min @ 64C
2nd decoction as per 1st.
rest: 20 min @ 70C
raise temp to 75C over 10 min
sparge very slowly
2 hour boil
Hersbrucker @ 60 min to 15 IBU
3068 yeast

lot of people vouching on this recipe, so i might have a crack at this. only problem i can see is that I cant directly heat my mash tun. would this translate ok into batch sparging?

 

[Dr Gonzo]

Lucas,

An alternative to direct heating the mash:

Mash in thick at 2:1 water/grain for 35C rest. Stir well for a couple of minutes.
Start adding infusions of boiling water (kettle) over the next 10-15 minutes
until you get to 50C. Stir thorughly with each addition.
By the time you get to 50C you should be around 3:1 water/grain.
Give it about 15-20 min at 50C before you pull the first decoction.

If you have the room in your mash tun, then you could mash out with an infusion.
Otherwise a third decoction will do it. The mashout decoction should be all liquid, no grain.

Batch sparging is fine. You could probably even skip the mashout with a batch sparge.
Just have your sparge water hot enough to get a mashout temp.

The grain bill quoted is quite low on the colour side for dunkelweizen.
My last one i used:
55% wheat
34% munich 2
10% caramunich 2
1% chocolate
Much better.
Dark wheat would be good too. I'll be trying that next time.

 

[Weizguy]

The last time I made a Dunkelweizen, I was talked into adding Carafa I, but I will avoid it next time, as it tatsed like a choc-weizen...
Also used dark wheat malt, and that may have added enough colour.
Decocted, of course.

Either way, the beer went down well at celebration and the keg lost weight rapidly.

The recipe (name generated here) is:

Paul Newman's Retarded Black Pufferfish Bavarian Dunkelweizen
Brew Type: All Grain Date: 28-10-06
Style: Dunkelweizen Brewer: Seth
Batch Size: 23.00 L
Boil Volume: 29.17 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: Plastic 50 litre Esky and 45 litre S/S kettle
Actual Efficiency: 68.5 %

Ingredients Amount Item Type IBU
3.50 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain
1.00 kg Pilsner - Bohemian (4.0 EBC) Grain
0.30 kg Carafa I (Weyermann) (630.4 EBC) Grain
0.30 kg Caramel Wheat Malt (90.6 EBC) Grain
0.30 kg Caramunich I (Weyermann) (100.5 EBC) Grain
0.30 kg Melanoidin (Weyermann) (59.1 EBC) Grain
0.30 kg Vienna Malt (Weyermann) (5.9 EBC) Grain
12.00 gm Perle [6.80%] (60 min) Hops 7.2 IBU
28.30 gm Tettnang [4.50%] (30 min) Hops 5.9 IBU

Measured Original Gravity: 1.055 SG
Measured Final Gravity: 1.012 SG
Estimated Color: 48.0 EBC
Bitterness: 13.1 IBU (10.0-18.0 IBU)
Actual Alcohol by Volume: 5.6 %


Mash Profile Name: Decoction Mash, Double Mash Tun Weight: 4.00 kg
Mash Grain Weight: 6.00 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 11.68 L Adjust Temp for Equipment: TRUE

Name Description Step Temp and Step Time
Mash in Add 15.00 L of water at 41.0 C 38.0 C 5 min
Protein Rest Add 6.50 L of water at 87.1 C 51.0 C 35 min
Saccharification Decoct 6.90 L of mash and boil it 63.9 C 20 min
Saccharification Decoct 5.88 L of mash and boil it 72.0 C 30 min
Mash Out Add 2.00 L of water and heat to 75.6 C over 10 min 75.6 C 10 min

Seth

 

[therook]

Bringing up an old thread as i'm thinking of doing this on Saturday.

Any thoughts and opinions welcome.

Dark Willie Wheat
Brew Type: All Grain Date: 23/02/2008
Style: Dunkelweizen Brewer: Rook
Batch Size: 27.00 L Assistant Brewer:
Boil Volume: 34.30 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 % Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 14.1 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
3.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 56.9 %
2.00 kg Munich I (Weyermann) (14.0 EBC) Grain 32.5 %
0.30 kg Melanoidin (Weyermann) (59.1 EBC) Grain 4.9 %
0.28 kg Carawheat (Weyermann) (120.0 EBC) Grain 4.6 %
0.07 kg Carafa Special III (Weyermann) (1400.0 EBC) Grain 1.1 %
50.00 gm Tettnang [3.00%] (60 min) Hops 14.1 IBU
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.050 SG (1.044-1.056 SG)
Estimated Final Gravity: 1.012 SG (1.010-1.014 SG)
Estimated Color: 29.9 EBC (27.6-45.3 EBC)
Bitterness: 14.1 IBU (10.0-18.0 IBU)
Estimated Alcohol by Volume: 4.9 % (4.3-5.6 %)



Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 4.08 kg
Mash Grain Weight: 6.15 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 27.46 L Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 16.00 L of water at 73.5 C 67.0 C 90 min

Rook

 

[warrenlw63]

Yum! :icon_chickcheers:

Warren -

 

[therook]

One error, i'm using WB-06 yeast not S189

Rook

 

[kabooby]

I brewed this a few months ago and on the last of it now.

Its pretty similar to yours. I did a 3 step infusion mash

Personally I would have prefered it with a bit more dark malt character. Its a good mix between dark malt and the yeast flavours of clove and banana, which is to style.

This is for a 40l batch

5.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 57.47 %
2.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 22.99 %
0.80 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 9.20 %
0.60 kg Caramalt (Joe White) (49.3 EBC) Grain 6.90 %
0.30 kg Carafa Special III (Weyermann) (925.9 EBC) Grain 3.45 %
60.00 gm Tettnang [4.50 %] (45 min) Hops 15.2 IBU
15.00 gm Tettnang [4.50 %] (15 min) Hops 2.1 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Maybe add a bit more Carafa special 3

Kabooby

 

[mika]

What temps did you aim for ? What was your final grist water ratio if you did it all by infusions ?

 

[kabooby]

Here it is Mika. Why do you ask?

30 min Protein Rest Add 17.12 L of water at 55.6 C to achieve 50.0 C
60 min Saccrification Add 15.25 L of water at 91.8 C to achieve 67.8 C
10 min Mash Out Add 13.32 L of water at 96.4 C to achieve 75.6 C

Kabooby

 

[mika]

Just by doing it with infsions your water/grist ratios can go out the window.
I've got one of these scheduled on the brewing roster...for some time
I was planning to do a 3 step decoction, just to make my life hell, so curious what everyone else is doing. There was some discussion about resting a lot lower, ~45degs for better ferulic acid production, more clove in the beer.
The last wheat I brewed got fermented with 3068 and I wasn't real impressed with the results...wanted it Bigger, Bolder...just MORE!

 

[cliffo]

To save starting a new thread, I will be kegging a dunkelweizen in the next few days....

....should I filter this beer or transfer straight into the keg and leave it cloudy?

cliffo

 

[kabooby]

Personally I wouldn't filter it. I dont filter any of my beers. I have a keg of hefe on at the moment that I turn once a week just to keep the yeast in suspension

Its up to you though at the end of the day. You will be drinking it


kabooby

 

[drsmurto]

Read this thread several times in the last week or 2 as well as the links in the OP and sifted through the recipes in the DB.

Here is what i came up with. Planning on brewing this on the weekend. 1st dunkelweizen and only 3rd wheat beer ever.

20L

2.50 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 56.82 %
1.50 kg Munich II (Weyermann) (16.7 EBC) Grain 34.09 %
0.30 kg Caramel Wheat (Weyermann) (115.0 EBC) Grain 6.82 %
0.10 kg Chocolate Wheat (Weyermann) (1100.0 EBC) Grain 2.27 %
55.00 gm Hallertauer Hersbrucker [2.30 %] (60 min) Hops 16.2 IBU
Wyeast 3638

OG 1.048
IBU 16
EBC 39

Double decoction 50/64/70 with a decoction mashout.

Comments from the dunkelweizen gurus?

 

[moovet]

Hi all.

Am looking to put one of these down this weekend but worried that the krausen produced will be too big for my 30L fermenter. Would you guys recommend going to a 50-60L for brewing this and other hefeweizens?

Cheers,


M

 

[Dazza_devil]

About 1/3 headspace in a 30 litre fermenter and a blow-off tube should do the trick. I did a 24 litre batch which made a bit off mess but nothing a blow-off tube doesn't fix.