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Old 05-18-2012, 08:04 PM   #11
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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

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Old 08-06-2012, 02:28 PM   #12
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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...

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Old 09-05-2012, 08:18 PM   #13
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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.

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Old 09-11-2012, 02:47 AM   #14
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Default GREAT clone!!

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.

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Old 09-11-2012, 02:06 PM   #15
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Quote:
Originally Posted by Vairpilot View Post
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.
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Old 01-03-2013, 07:30 PM   #16
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Quote:
Originally Posted by TyTanium View Post
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?
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Old 01-03-2013, 07:50 PM   #17
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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.

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