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markcubed · 09-22-2009, 05:50 PM

Need a blowoff tube for this one?

Arkador · 09-25-2009, 03:50 PM

I use a blowoff tube for every beer, every time. Even with 5galons in a 7gal fermenter.

ReverseApacheMaster · 11-03-2009, 12:15 AM

I'm giving this a go right now. It's my first venture into partial mash. It's fermenting at my girlfriend's place right now, her house smells like delicious beer.

I also made it with American red wheat instead of American wheat, 3.5 lb LME instead of 3.33, and a dry munich yeast. I'll be interested to see how it turns out.

Arkador · 11-04-2009, 02:28 PM

This isn't really a partial mash, just an Extract brew with specialty grains.

BA_from_GA · 11-21-2009, 07:07 PM

got this in the primary... used 5 lbs of DME instead since that's what the packaging size was, also added 1/2 gal h2o. started at 1.070, but after 14 days i'm only down to 1.030? was planning on having this bottled already, but the slow fermentation has prevented that. either way, i'm excited to get to drink this one.

ReverseApacheMaster · 02-25-2010, 05:46 PM

Yeah, I guess not really a PM at all.

As an update, I made this back in November. I used red wheat instead of American wheat and used Munton's Gold for the yeast out of practical convenience. I also ended up using 4# of LME because I figured it made more sense to toss it in then let .67# sit around in my fridge going bad/moldy. As a result, it ended up a little stronger. By my shifty math, it came out to close to 8% ABV.

I let it sit in the primary for a month and had to wait over another month in the bottle before it mellowed out and lost the hot alcohol flavor. Now it's quite delicious and smooth. It still has a good wheat flavor, even though it is now four, almost five months old. I've found it really delicious with a slice of orange. It is about the same color as the Arkador's pic, a little redder, but definitely much clearer as a result of using generic ale yeast instead of wheat ale yeast.

I'd highly encourage trying this recipe out if anybody is looking for a good extract dunkel.

tronnyjenkins · 03-21-2010, 10:15 PM

hey fellas, I brewed this beer up last weekend using Danstar's Munich yeast. I tried a 73 degree fermentation, and it finished up in under a week. i bottle yesterday, so I will let you know how it turns out. I tweaked the recipe a touch by adding orange zest, coriander, and some aroma hops. We will see how that turns out. It has a great color and smell. It actually smelled pretty strong!

CMac0284 · 03-23-2010, 10:23 PM

I used your recipe as a basis for mine. I basically used stuff I had to create something totally different.

1 lb american wheat malt
1 lb belgian pale ale malt
4 lbs light dme
3.33 wheat lme
1 oz cascade 60 min
1 oz amarillo 5 min
1/2 oz orange bitter peel 15 min
1/2 oz corriander 15 min
1 whar tab
wyeast belgian pale ale 3942 activator

og 1.061
IBU 27
SRM 17-22

Seems as though mine might fit into the weizenbock catagory though, Im not quite sure?

Just made this brew yesterday. We'll see how it turns out and thanks for the starting point

**munklunk** · 07-30-2010, 06:18 PM

Just pulled from the Primary for a gravity reading, and holy crap, this is going to be a great brew. It's been in there for a week already, but the gravity hasn't fallen far enough yet. Me thinks it'll need about 2 weeks total, but from the sample I've tasted, this is one of the best, fast turn-around Dunkel's I've come across. Great recipe, Arkador.

**munklunk** · 08-11-2010, 02:39 AM

I gave it a total of 12 days, cause i needed it carbed and ready to go for a friend coming in town.

Great brew.

I'm thinking it will only get better with a little keg aging, if it doesn't fly out of keezer. Here's a pic of it hanging out with my Pignose.