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Old 11-28-2010, 03:01 PM   #1
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Default Anyone Attempted This Clone?

I'm looking to take a stab at cloning New Glarus Dancing Man Wheat. Its a strong hefeweizen @ 7.2% ABV with a really interesting esther / phenol profile. I'm thinking that a lot of the success will hinge on properly culturing the yeast from bottle and then matching their fermentation schedule. Any ideas for a grain bill (I've deduced that they use a multiple step decoction, so there is likely a ferulic acid rest in there).

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Old 11-30-2010, 02:59 PM   #2
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Brewing with Wheat has some info on it, I believe oats and decoctions are involved. Well worth a read.

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Old 06-27-2011, 06:04 PM   #3
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I hate to resurrect such an old thread, but I finally got around to brewing this. Here is the recipe I ended up with based on the little info I could find in Brewing with Wheat and a couple other random interviews.

Size: 5.71 gal
Efficiency: 78.0%
Attenuation: 82%
Calories: 221.0 kcal per 12.0 fl oz

Original Gravity: 1.067 (1.044 - 1.052)
|================================|
Terminal Gravity: 1.012 (1.010 - 1.014)
|================#===============|
Color: 6.18 (2.0 - 8.0)
|===================#============|
Alcohol: 7.22% (4.3% - 5.6%)
|================================|
Bitterness: 19.4 (8.0 - 15.0)
|================================|

Ingredients:
8.5 lb White Wheat Malt
4 lb Pilsen Malt
12 oz Oats (Pregelatinized Flakes)
4 oz Caramel Malt 40L
2 oz Hallertau Mittelfruh (3.4%) - added during boil, boiled 60 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
.5 tsp Wyeast Nutrient - added during boil, boiled 10 min
1 ea WYeast 3068 Weihenstephan Weizen

Schedule:

00:03:00 Dough In - Liquor: 2.5 gal; Strike: 123.62 °F; Target: 113 °F
00:18:00 Acid Rest - Rest: 15 min; Final: 113.0 °F
00:19:00 Protein Inf - Water: 2.0 gal; Temperature: 136.2 °F; Target: 122 °F
00:19:00 Protein Rest - Rest: 0 min; Final: 122.0 °F
00:39:00 Decoct to Sacc - Volume: 1.79 gal; Boil: 17.0 min; Target: 150 °F
01:19:00 Sacc Rest - Rest: 40 min; Final: 149.0 °F
01:27:00 Mashout Decoction - Volume: 1.75 gal; Boil: 5.0 min; Target: 168 °F
01:37:00 Mashout - Rest: 10 min; Final: 168.0 °F
01:57:00 Batch Sparge - First Sparge: 2 gal sparge @ 168 °F, 10 min; Second Sparge: 2 gal sparge @ 168 °F, 10 min; Total Runoff: 7.07 gal

- Ferment primary 2 weeks. Start at 60*F and keep at 62-64*F 4-8 days. Raise to 70 to finish fermentation 2-4 days.

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Old 12-07-2011, 05:53 AM   #4
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I hate to bring this one back again, but I wonder how it turned out. Never had Dancing Man and never have brewed a wheat. My brother asked me for a wheat for his anniversary party and thought this looked good.

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Old 12-07-2011, 07:16 PM   #5
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It turned out fantastic. The key is fermenting cool (60) to supress banana esthers and let the clove shine. I've harvested some DMW yeast and plan to try again soon.

We drank this side by side with the original. Changes I plan to make to the recipe:

- More body
- More residual sweetnesss
- More wheat less pils
- Use some portion of unmalted wheat
- Less bitterness
- More cinamon / clove - Start at 111 and lengthen rest.
- Less banana
- Tropical notes ... maybe a hint of amarillo? .25 oz at most
- Maybe a hint of honey malt instead of the crystal I used

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Old 02-17-2012, 07:59 PM   #6
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Quote:
Originally Posted by wonderbread23 View Post
It turned out fantastic. The key is fermenting cool (60) to supress banana esthers and let the clove shine. I've harvested some DMW yeast and plan to try again soon.

We drank this side by side with the original. Changes I plan to make to the recipe:

- More body
- More residual sweetnesss
- More wheat less pils
- Use some portion of unmalted wheat
- Less bitterness
- More cinamon / clove - Start at 111 and lengthen rest.
- Less banana
- Tropical notes ... maybe a hint of amarillo? .25 oz at most
- Maybe a hint of honey malt instead of the crystal I used

Any more on how the second round turned out??? I am looking to brew this one as well... I am not able to find Dancing Man around here to harvest the yeast though.. Any thoughts?
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Old 02-17-2012, 09:39 PM   #7
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Quote:
Originally Posted by JonGrafto View Post
Any more on how the second round turned out??? I am looking to brew this one as well... I am not able to find Dancing Man around here to harvest the yeast though.. Any thoughts?
Haven't brewed it yet. Scheduled for 2/25 though. I have a nice healthy slurry of New Glarus yeast ready to go. This is the recipe I am brewing:

Spazzy Man Wheat 2.0
15-A Weizen/Weissbier



Size: 5.74 gal
Efficiency: 74.0%
Attenuation: 82%
Calories: 221.31 kcal per 12.0 fl oz

Original Gravity: 1.067 (1.044 - 1.052)
|================================|
Terminal Gravity: 1.012 (1.010 - 1.014)
|================#===============|
Color: 10.8 (2.0 - 8.0)
|===============================#|
Alcohol: 7.23% (4.3% - 5.6%)
|================================|
Bitterness: 17.0 (8.0 - 15.0)
|============================#===|

Ingredients:
5.5 lb White Wheat Malt
3 lb Unmalted Wheat
3.5 lb Bavarian Pilsner
14 oz Oats (Pregelatinized Flakes)
2 oz Caramel Malt 40L
4 oz Honey Malt
36 g East Kent Goldings (4.7%) - added during boil, boiled 60 m
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m
.75 tsp Wyeast Nutrient - added during boil, boiled 10 m
0.0 ea Harvested New Glarus Yeast

Schedule:
Ambient Air: 72 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 1.83 gal; Strike: 120.98 °F; Target: 111 °F
00:20:00 Acid Rest - Rest: 17 m; Final: 111.0 °F
00:21:00 Protein Inf - Water: 2.5 gal; Temperature: 132.1 °F; Target: 122 °F
00:26:00 Protein Rest - Rest: 5 m; Final: 122.0 °F
00:46:00 Decoct to Sacc - Volume: 1.81 gal; Boil: 17.0 m; Target: 153 °F
01:26:00 Sacc Rest - Rest: 40 m; Final: 153.0 °F
01:34:00 Mashout Decoction - Volume: 1.34 gal; Boil: 5.0 m; Target: 168 °F
01:44:00 Mashout - Rest: 10 m; Final: 168.0 °F
02:04:00 Batch Sparge - First Sparge: 2 gal sparge @ 168 °F, 10 m; Second Sparge: 2 gal sparge @ 168 °F, 10 m; Total Runoff: 7.35 gal

- Ferment primary 2 weeks. Start at 60*F and keep at 62-64*F 4-8 days. Raise to 70 to finish fermentation 2-4 days.
- Bottle condition / keg condition to 3.1 volumes.
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Old 04-09-2012, 12:55 PM   #8
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Dancing Man Wheat is one of my all-time favorite beers. Any updates on how this turned out? Also curious to know how different it would be to just use 3068 yeast instead of cultured yeast from the bottle.

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Old 05-18-2012, 01:10 AM   #9
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making this tomorrow

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Old 05-18-2012, 05:01 PM   #10
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FYI - a slightly modified version of this recipe placed 2n in the first round of NHC Portland region. I should have a keg of it at club night, or at a hospitality suite shift.

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