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Gear101 · 05-18-2012, 08:04 PM

It is labeled as one of the best wheat beers on the market, but can't get it where I live, so lets clone it.. right

**JonGrafto** · 08-06-2012, 02:28 PM

Any word on the revised version of this clone?
I just had DMW for the first time this weekend...

Looking to make this one soon...

TyTanium · 09-05-2012, 08:18 PM

I brewed a modified version of wonderbread23's recipe. Turned out fantastic.

4 lbs Rahr Red Wheat
4 lbs Weyermann Munich
2 lbs Briess 2 Row
1.5 lbs Torrified Wheat (instead of unmalted to skip the cereal mash)
1.0 lbs Flaked Oats

Hallertau, 1oz @ 60, 0.5 oz @ 20

WY 3068 @ 64°

Definitely had the dancing man mouthfeel, and some of the sharpness from the unmalted wheat. And the warm spice character too without being too clovey. Will definitely brew this again.

Vairpilot · 09-11-2012, 02:47 AM

I married a WI girl who LOVES her New Glarus. She got me into all their brews and they are all excellent. She's been dying for a DMW clone, the 2.0 recipe is the one to use. Harvested some yeast from a couple 6-packs she bought when she was out there. At 8 days out you could tell where it was going. At 6 weeks it was phenomonal! You can guess what the next request is from her... lol! Thank you Wonderbread for the recipe, you made a Wisconsin girl very happy with this one.

wonderbread23 · 09-11-2012, 02:06 PM

Quote:

Originally Posted by Vairpilot

I married a WI girl who LOVES her New Glarus. She got me into all their brews and they are all excellent. She's been dying for a DMW clone, the 2.0 recipe is the one to use. Harvested some yeast from a couple 6-packs she bought when she was out there. At 8 days out you could tell where it was going. At 6 weeks it was phenomonal! You can guess what the next request is from her... lol! Thank you Wonderbread for the recipe, you made a Wisconsin girl very happy with this one.

Glad it worked out for you! It's too bad they don't distribute outside of WI, but I see why they'd want to keep their local folks happy. It is absolutely astonishing how big their brewery is and how much beer they sell in Wisconsin.

**BreezyBrew** · 01-03-2013, 07:30 PM

Quote:

Originally Posted by TyTanium

I brewed a modified version of wonderbread23's recipe. Turned out fantastic.

4 lbs Rahr Red Wheat
4 lbs Weyermann Munich
2 lbs Briess 2 Row
1.5 lbs Torrified Wheat (instead of unmalted to skip the cereal mash)
1.0 lbs Flaked Oats

Hallertau, 1oz @ 60, 0.5 oz @ 20

WY 3068 @ 64°

Definitely had the dancing man mouthfeel, and some of the sharpness from the unmalted wheat. And the warm spice character too without being too clovey. Will definitely brew this again.

I know this thread is old but... Did you do anything different in the mash schedule?

TyTanium · 01-03-2013, 07:50 PM

Notes say I did 60 mins at 154F.

It tasted close at first, but really diverged with age. I'd cut way back on the torrified wheat, maybe 1/2 lb. I'd also increase 2-row and decrease Munich to boost the phenols.