Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wheat and Rye Beer > All-Grain - "Date Night" Schwarzeweizen

Reply
 
LinkBack Thread Tools
Old 07-17-2011, 09:37 PM   #1
ao125
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Alexandria, VA
Posts: 486
Liked 7 Times on 7 Posts
Likes Given: 22

Default All-Grain - "Date Night" Schwarzeweizen

Recipe Type: All Grain
Yeast: German Ale / Kolsh (WLP029)
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.014
IBU: 14.6
Boiling Time (Minutes): 60
Color: 72° SRM
Primary Fermentation (# of Days & Temp): 7 days @70°F
Secondary Fermentation (# of Days & Temp): 20 days @70°F
Tasting Notes: Cinnamon, dates, anise, toasty, creamy.

"Date Night" Schwarzeweizen

Black as midnight, and full of complex datey goodness.

Grain Bill:
4# 0oz - Pale Malt (Maris Otter)
3# 8oz - Chocolate Wheat Malt
2# 0oz - Flaked Wheat
0# 8oz - Rice Hulls

Boil:
1oz - Tettnang pellet @ 60min
1 tbsp - Irish Moss @ 5min
0.8oz - Yeast Nutrient @ 0min
0.4oz - Yeast Energizer @ 0min

Yeast:
White Labs German Ale / Kolsh (WLP029)

Secondary:
3.2# - Pitted Dates
0.8 oz - Saigon Cinnamon

Secondary Prep:
Bring the dates & cinnamon to a boil. Cover and allow to cool.
Once cool, add to secondary and then rack the beer on top.

For dates, I ended up using packages of date puree / paste from the Halal market at the end of my street:


Tasting:
5/16: Incredible amount of toast - which is to be expected with the high amount of specialty grain. I can't wait to see how this sits on top of the 3lbs of dates. I think the two will go nicely together.

5/22: I tasted some of the early beer mixed with some of the dates and they were definitely needed. The sweetness helps to balance out some of the toast/char from all of the toasted wheat.

6/19: Just moved from secondary to keg. The flavor profile changed a lot. Much of the in-your-face toast is gone, replaced by a lot more of an earthiness. The dates were absolutely a good call. I think I'm definitely going to let this sit in the keg for a number of weeks before drinking it, to see if it evens out more.

7/9: Keg tapped. Delicious and well rounded. The beer managed to pick up some almost anise flavors. I'll definitely be doing this one again.

__________________

Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
ao125 is offline  
 
Reply With Quote Quick reply to this message
Old 09-12-2011, 03:24 PM   #2
ao125
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Alexandria, VA
Posts: 486
Liked 7 Times on 7 Posts
Likes Given: 22

Default


Sorry, just realized I forgot temps.

Conversion / Saccharification Rest: infusion of 3.75 gal at 166 °F to reach 154 °F for 60 mins.
Mash-out: infusion of 1.25 gal at boil to reach 167 °F for 15 mins.

__________________

Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
ao125 is offline  
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 01:23 AM   #3
Delaney
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Montreal
Posts: 493
Liked 14 Times on 14 Posts
Likes Given: 16

Default


nice...inspired.

__________________
Delaney is offline  
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 01:30 AM   #4
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2775 Times on 1659 Posts
Likes Given: 3489

Default


This looks interesting. I've had success with dates in beer before. This looks interesting. I'm not a wheat fan though, just how "wheaty" is it? It sounds like a dumb question, but I find that if there's a high percentage of wheat in a grainbill I tend to get a back of the throat sourness that makes me want to gag. I don't know if toasted wheat would have the same effect.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline  
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 02:17 AM   #5
Delaney
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Montreal
Posts: 493
Liked 14 Times on 14 Posts
Likes Given: 16

Default


Why did you bring the dates to a boil? This will increase pectic haze...is it not better to steep at 150F for a few minutes?.

Was the date flavour overpowering? Would you consider using more in a recipe?

__________________
Delaney is offline  
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 06:41 AM   #6
ao125
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Alexandria, VA
Posts: 486
Liked 7 Times on 7 Posts
Likes Given: 22

Default


Quote:
Originally Posted by Revvy View Post
This looks interesting. I've had success with dates in beer before. This looks interesting. I'm not a wheat fan though, just how "wheaty" is it? It sounds like a dumb question, but I find that if there's a high percentage of wheat in a grainbill I tend to get a back of the throat sourness that makes me want to gag. I don't know if toasted wheat would have the same effect.
I didn't get that. The wheat gave it a really nice body and mouth feel. The toasted wheat also gave it a really nice roasty quality that was balanced out by the sweetness from the dates.

Quote:
Originally Posted by Delaney View Post
Why did you bring the dates to a boil? This will increase pectic haze...is it not better to steep at 150F for a few minutes?.
The pitted dates came in big vacuum-sealed blocks. The "boiling" was really to soften them up, add a little caramelization, and incorporate the cinnamon. Worked well.

Honestly, I could have sat there and eaten at least a pound of the date/cinnamon mixture. If I'd had a fresh baked loaf of sourdough, it never would have made it into the beer.

Quote:
Originally Posted by Delaney View Post
Was the date flavour overpowering? Would you consider using more in a recipe?
I really enjoyed it. I didn't find it overpowering at all - but to each their own.
__________________

Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
ao125 is offline  
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 09:04 PM   #7
ao125
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Alexandria, VA
Posts: 486
Liked 7 Times on 7 Posts
Likes Given: 22

Default


One additional note: depending on how firm and/or dried out your blocks of dates are, you may need to add between 1-3 cups of water to get them to the right consistency.

The first time I brewed this, I didn't need to add any water at all to the dates. The second time I added about 3 cups of water.

Use your best judgement.

A note of caution: Bringing 3.2# of dates to a state where they are bubbling can be dangerous. It's essentially hot, sugary, culinary napalm. If you get some bubbled up onto your skin, it may burn you.

Just thought I'd throw that out there.
__________________

Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
ao125 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
All-Grain - "Piwo Kielich" -- Grätzer/Grodziskie style ale ReverseApacheMaster Wheat and Rye Beer 20 05-19-2014 02:40 AM
Partial - brasserie lefe's " blanche de bruxelles " WIT BonneTerre Recipes/Ingredients 6 02-22-2013 04:51 AM
Extract - "GreggorWeizen" German Hefeweizen mxwrench Wheat and Rye Beer 3 12-01-2012 06:57 PM
All-Grain - Lead Penny Hefe "German Hefe Style Beer" RICLARK Wheat and Rye Beer 1 04-06-2009 08:46 PM
"Mean Turtle" RyePA PseudoChef Wheat and Rye Beer 3 04-02-2009 04:18 PM



Newest Threads

LATEST SPONSOR DEALS