Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Dunkelweizen
Reply
 
LinkBack Thread Tools
Old 01-12-2006, 05:11 PM   #11
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

this is his:

dunkelweizen


Medium dark, slightly sweet, with overtones of bananas & bread
5 1/2 lbs. wheat malt extract
1/2 lb. dark malt extract
1 lb. wheat malt grain
1 lb. six-row pale malt
1/2 lb. German dark crystal malt
3/4 oz. German Perle hop or German Northern Brewer(bittering 60 minutes)
1 pkg. Safbrew T-58(or Wyeast #3056, #3068 or White Labs German Hefeweizen or Hefeweizen IV Yeast)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar for priming
O.G. - 1.052 -- F. G. - 1.013

still tweaking mine a bit :~)

__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2006, 08:11 PM   #12
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

here's mine (so far!):

Esel tretend Dunkleweizen

6 lbs German Wheat Malt
5.5 Lbs German Munich Malt (8)
6 oz Carafa Malt
4 oz Special B Belgian Malt
2/3 oz Hallertau Northern Brewer pellets @ 60 min
Wyeast 3068 Weihenstephan Weizen Yeast (or White Labs Hefeweizen IV)
1.062 OG SRM 19.6 IBU's 23.7

almost more like a Weizenbock ......

__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2006, 08:15 PM   #13
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 17 Times on 16 Posts

Default

Ahhh...I thought you guys were using the same recipes but with an extract<->ag conversion. Both look pretty good!

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2006, 08:17 PM   #14
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

nah, more like comparing the total control and manipulation of all-grain as opposed to the more limited extact/specialty grain. plus my ability to control ferm temps. but, i keg, and he bottles, so that'll make a difference too. so, i guess the only thing similar is the style :~)

__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2006, 08:09 PM   #15
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

man, i've never used that Weihestephan Wyeast before. that sucker makes a kraeusen! it's going ape-poop. trying to keep it around 68, but it hovering around 71-71.

had the Hacker-Pschor Dunkel. not too crazy about that one. so far, the Aventinus is the best. hope doing the double decoction helps mine?

__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2006, 12:54 AM   #16
Kaiser
Feedback Score: 0 reviews
 
Kaiser's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Pepperell, MA
Posts: 3,904
Liked 114 Times on 71 Posts
Likes Given: 4

Default

Quote:
Originally Posted by DeRoux's Broux
6 lbs German Wheat Malt
5.5 Lbs German Munich Malt (8)
DeRoux's Broux,

Did you have problems with the starch conversion? I see that the only diastatic grain you have is the Munich (or is is the Wheat diastatic too?) and Munich may not have enough enzymes to take care of the wheat as well.

Just asking.

Kai
__________________
BrauKaiser.com - brewing science blog - Twitter - water and mash chemistry calculator
Kaiser is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2006, 03:50 AM   #17
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 87 Times on 77 Posts
Likes Given: 1

Default

Quote:
Originally Posted by DeRoux's Broux
man, that Weihestephan...that sucker makes a kraeusen! it's going ape-poop...
That would explain the banana flavor, huh?
__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2006, 09:59 PM   #18
Mikey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2005
Location: I'm gone!
Posts: 668
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by homebrewer_99
That would explain the banana flavor, huh?
Now that that there was funny!
__________________
Mikey is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2006, 11:22 PM   #19
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

Quote:
Originally Posted by Kai
DeRoux's Broux,

Did you have problems with the starch conversion? I see that the only diastatic grain you have is the Munich (or is is the Wheat diastatic too?) and Munich may not have enough enzymes to take care of the wheat as well.

Just asking.

Kai
i had brain farted. i had 6 lbs German Wheat, 5 lbs German Pilsner, 3/4 lb Munich, .5 lb German Dark Crystal.

everything seemed to work fine. the activity and the kraeusen has started to fall off a bit, right at 70 degrees.
__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2006, 11:23 PM   #20
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

Quote:
Originally Posted by homebrewer_99
That would explain the banana flavor, huh?
ba-da boomp!
__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dunkelweizen Brewsmith Wheat and Rye Beer 40 04-07-2014 01:49 PM
My Dunkelweizen gallagherman Recipes/Ingredients 6 04-16-2008 11:55 PM
Dunkelweizen help! Jayfro21 Recipes/Ingredients 1 03-14-2008 05:40 AM
Another Dunkelweizen DeathBrewer Recipes/Ingredients 2 02-04-2008 06:21 PM



Newest Threads

LATEST SPONSOR DEALS