- Recipe Type
- All Grain
- Yeast
- Wyeast 3068
- Yeast Starter
- Always
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.051
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 15.4
- Color
- 19.4
- Primary Fermentation (# of Days & Temp)
- 12
- Tasting Notes
- Nice clove phenols balanced with some banana esters with a slight chocolate flavor
2.5 kg Best Malz Wheat
1.5 kg Best Malz Munich
1.0 kg Best Malz Pilsner
0.30 kg Briess Caramel 40L
0.10 kg Carafa II
0.10 kg Briess Chocolate malt
25 g Hallertauer Mittelfruh (4.8% AA) (60 mins)
Wyeast 3068
This actually scored higher as a Roggenbier than a Dunkelweizen at the 2014 Queensland Amateur Brewing Championships....
We attribute rye flavor with rye bread when rye bread actually gets most of its flavor from caraway seeds. "Spicy" flavor in a German wheat beer normally comes from the yeast in the form of 4-vinyl guaiacol with the banana ester aroma/flavor coming from iso-amyl acetate.
1.5 kg Best Malz Munich
1.0 kg Best Malz Pilsner
0.30 kg Briess Caramel 40L
0.10 kg Carafa II
0.10 kg Briess Chocolate malt
25 g Hallertauer Mittelfruh (4.8% AA) (60 mins)
Wyeast 3068
This actually scored higher as a Roggenbier than a Dunkelweizen at the 2014 Queensland Amateur Brewing Championships....
We attribute rye flavor with rye bread when rye bread actually gets most of its flavor from caraway seeds. "Spicy" flavor in a German wheat beer normally comes from the yeast in the form of 4-vinyl guaiacol with the banana ester aroma/flavor coming from iso-amyl acetate.
