so my dunkelweizen is done, crash cooled, has aged for a couple of weeks, and I kegged it up the other day. I am having my first glass now. BJCP says that a light tartness is acceptable, but not required. This seems very tart, almost lemony. Not in a bad way, it tastes good, but that does not seem "light" to me.
Here is the recipe
The Brew Hut Dunkelweizen
(5 gallons/19 L, extract with grains)
6# Briess Wheat LME
8oz Briess Munich Malt 20L
8oz Briess Caramel Vienna Malt
8oz Briess Crystal Malt 80L
8oz Briess Carapils Malt
Wyeast 3068 (Weihenstephan) yeast
I had to substitute Vanguard for the Hallertau, due to availability at my LHBS.
I came up shy of the projected OG, should have been 1046, I got 1040.
I nailed the FG dead on, at 1012.
I fermented at 68 degrees.
Any thoughts on what would cause it to be so tart, or if that is normal? I have not been able to find any commercial dunkelweizens at any of the stores around me, so I have not been able to try one to if this is "normal" or not.