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Old 05-16-2009, 12:01 AM   #1
kyleobie
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Default First extract, but not from a kit: Dunkelweizen

I'm brewing my second batch and the first that's not from a kit, so I wanted some input on the ingredients. It's a dunkelweizen:

6 lb Wheat DME (55% wheat, 45% barley)
.25 lbs chocolate malt
.12 lbs Special B malt
1 oz Hallertau hops (boiling)
1 pg Weihenstephan Weizen (Wyeast Labs #3068)

OG: 1.048
FG: 1.012

Ferment and condition for 3-4 weeks, then bottle and carbonate for an additional period of time.

How does this one look?

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Old 05-22-2009, 04:14 AM   #2
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Looks good to me. I made a Dunkel-Weizen (Which turned out to be one of my favorite brews) that was similar.
I used some Black Patent (same amount as the chocolate malt) to darken it up.
I also used 1 oz Hallartau, but kept 1/4 oz for flavoring. I am not sure that was necessary.
I also used Wyeast 3056 Bavarian Wheat Lager Yeast but I don't know enough to say if this makes much of a difference. For a Dunkelweizen, Wyeast suggests 3056 as a first choice and 3068 as the next best.

I think you are going to like it.

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Old 05-27-2009, 02:26 AM   #3
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Wish I saw this in time! I'll note the yeast strains for next go around. I did go with the #3068, but judging from the smell of the fermenting yeast and the specialty grains at different points, I think it'll go well.

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Old 05-27-2009, 04:21 PM   #4
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I brewed almost the exact same recipe and it turned out to be one of my favorite beers so far. I used .5 lb of chocolate malt but no special b. Everything else is the same as mine and it turned out great.

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Old 05-30-2009, 04:30 PM   #5
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Good to know. It's fermenting now...hopefully the 72 degree temp doesn't leave it overly yeasty. Look forward to the results!

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Old 05-30-2009, 06:00 PM   #6
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Quote:
Originally Posted by kyleobie View Post
Good to know. It's fermenting now...hopefully the 72 degree temp doesn't leave it overly yeasty. Look forward to the results!
I fermented 3068 at 70-72 and it turned out really well. Nice banana esters. Everyone seemed to like it, including myself. I started drinking it at 3 weeks in the bottle. It didn't last much past 4. I am fermenting the next batch a little cooler.
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Old 05-31-2009, 01:07 AM   #7
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Nice I am getting ready to brew my Dunkel, but I am going to use Carmel Vienna instead or the specialty B and changing it to 8 oz Carmel Vienna and 4 oz chocolate. not sure if I am going to go with a little extra hop. maybe 1/2 oz Hallertau last 15, as the hops I got were only 3%aa. and I am using 6.6 LME wheat.

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Old 06-04-2009, 04:58 AM   #8
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I've nearly perfected this stye! Try this:

Steep:
1lb Belgian CaraMünich
.25lb Carafa 1

60 min Boil:
6lb Wheat DME
1oz Hallertau Hersbrucker

15 min Boil:
1tsp Irish Moss or 1 Whirlfloc tab

Yeast:
WYeast 3068 Weihenstaphan

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Old 06-17-2009, 02:04 AM   #9
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This guy's bottle conditioning now. 2 weeks left. I snuck one during brew day yesterday and it's pretty ester-y and banana-y. Hopefully that will mellow over the next couple of weeks!

It fermented at about 72.

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