ao125
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- German Ale / Kolsh (WLP029)
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.052
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 14.6
- 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.
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.