Style Of The Week 26/7/06 - Dunkelweizen

[vykuza]

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?

How did this one come out Doc?

 

[drsmurto]

Funnily enough i kegged it on the weekend.

Not sure about it. I don't think its the recipe, it's me and wheat beers. We don't get along.

The aroma is dominated by cloves. Not really doing it for me. I like the flavour though, its malty, dry with a slight caramel/coffee taste although the finish is a bit weird.

I wonder if burning the rice hulls/grain during the decoctions has imparted a slightly astringent flavour to it. I added the rice hulls at mash in rather than mash out. Wasn't thinking and rarely use them. Pity i was doing a decoction demo for some of the local AMB brethren. They got a laugh.

The AMB crew are gathering at my place on the weekend so i will have more feedback to give next week. Poor buggers get to eat german snags from the barossa and drink my 3 german dark beers - this dunkelweizen, a munich dunkel and the reason for the gathering - a dusseldorf altbier which is the challenge recipe that several of us brewed and will be judged. Tough life we live here in Adelaide

 

[vykuza]

Funnily enough i kegged it on the weekend.

Not sure about it. I don't think its the recipe, it's me and wheat beers. We don't get along.

The aroma is dominated by cloves. Not really doing it for me. I like the flavour though, its malty, dry with a slight caramel/coffee taste although the finish is a bit weird.

I wonder if burning the rice hulls/grain during the decoctions has imparted a slightly astringent flavour to it. I added the rice hulls at mash in rather than mash out. Wasn't thinking and rarely use them. Pity i was doing a decoction demo for some of the local AMB brethren. They got a laugh.

The AMB crew are gathering at my place on the weekend so i will have more feedback to give next week. Poor buggers get to eat german snags from the barossa and drink my 3 german dark beers - this dunkelweizen, a munich dunkel and the reason for the gathering - a dusseldorf altbier which is the challenge recipe that several of us brewed and will be judged. Tough life we live here in Adelaide

Would love the feedback from the AMB crew. The recipe looks the goods from where I'm sitting. What temp did you ferment at?

 

[drsmurto]

Would love the feedback from the AMB crew. The recipe looks the goods from where I'm sitting. What temp did you ferment at?

19C from memory. Was worried it would climb out of the fermenter so aimed for the lower end of the temp range.

 

[drsmurto]

Would love the feedback from the AMB crew. The recipe looks the goods from where I'm sitting. What temp did you ferment at?

The BJCP study group tasted it after tasting the Weihenstephaner Hefeweissbier Dunkel and the feedback was encouraging.

The esters people were getting were a combination of clove and green banana? (as opposed to ripe banana). Nice and malty. Less clove and more banana than the weihenstephaner. Since i used the bavarian yeast (WY3638) thats not surprising.

It has changed in the last week as i tried to run it through a filter (bye bye filter). Its much cleaner and cleaner in flavour than it was pre-filtration.

I'll be brewing this again soon and will probably use it as the basis for a roggen as well.

 

[vykuza]

The BJCP study group tasted it after tasting the Weihenstephaner Hefeweissbier Dunkel and the feedback was encouraging.

The esters people were getting were a combination of clove and green banana? (as opposed to ripe banana). Nice and malty. Less clove and more banana than the weihenstephaner. Since i used the bavarian yeast (WY3638) thats not surprising.

It has changed in the last week as i tried to run it through a filter (bye bye filter). Its much cleaner and cleaner in flavour than it was pre-filtration.

I'll be brewing this again soon and will probably use it as the basis for a roggen as well.

Excellent! Thanks for the feedback DrSmurto. Looks like a winner to me, I'll give the recipe a shot.

Thanks again

 

[cubbie]

Folks I am looking at this grain bill for my Dunkelweizen, thoughts? I will not be doing a decoction mash,

Grain/Extract/Sugar

Recipe Specifics
----------------

Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 5.40
Anticipated OG: 1.053 Plato: 13.18
Anticipated EBC: 32.8
Anticipated IBU: 0.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
55.6 3.00 kg. Weyermann Pale Wheat Germany 1.038 4
18.5 1.00 kg. Weyermann Vienna Germany 1.038 7
18.5 1.00 kg. Weyermann Munich I Germany 1.038 15
2.8 0.15 kg. Weyermann Melanoidin Germany 1.037 70
1.9 0.10 kg. Weyermann Carafa Special III Germany 1.035 1300
2.8 0.15 kg. Weyermann CaraWheat Germany 1.037 120