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Old 08-18-2010, 12:42 AM   #1
hudsonvalleyslim
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May 2006
boston
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I'm not real familiar with Dunkelweisens, but wanted to brew one with a little teeth, so to speak. This was a partial mash with the malts soaking at 160-150į for an hour.

The first few swigs of this dark elixer don't seem promising. Kinda metallic taste. But halfway through the glass, the malts kick in and everything's hunky-dory. At any rate, it tastes real fine to me 'cept fer the first few sips. Very malty, a tad more hop presence than German tradition. And a tad more alcohol too. This is what went into it:

BARLEY: 2 lb. Munich malt, 1 lb. Chocolate Wheat HOPS: 2 oz. Hallertau pellet

EXTRACT: 6.6 lb. MUNTONS Wheat, 1 lb. MUNTONS Amber DME

YEAST: Safbrew wb-06

Is this perhaps just the taste of this particular yeast or did I screw up somewhere?


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Old 08-18-2010, 12:49 AM   #2
Tinga
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May 2010
MN
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how long in fermenters and bottles?



 
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Old 08-18-2010, 01:09 AM   #3
Austinhomebrew
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Mar 2007
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The metallic flavor you are tasting is what people can "Extract Twang". It comes from extract in a can not the extract itself. Muntons is usually the worst. Stick with extract from this continent that is from bulk not metal cans.

Forrest

 
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Old 08-18-2010, 01:11 AM   #4
hudsonvalleyslim
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May 2006
boston
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3 weeks fermenting. And it's been a bit over 2 months in the bottle.
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Old 08-18-2010, 01:23 AM   #5
hudsonvalleyslim
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May 2006
boston
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I've not had this problem with extract before, and this was bought fresh from a reputable HBS. I've been brewing with (oftentimes) Muntons for many years. You could be right, but any other possibilities?
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Old 08-19-2010, 04:37 AM   #6
lpdb185
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Sep 2009
Jackson, Mississippi
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it's probably not the extract because i made an AG batch of dunkelweis that had the same problem. almost a minerally/metallic twang and had an aftertaste that reminded me of dog crap (or what i imagine it would taste like anyway). that batch is being dumped as soon as i need the bottles. i'm leaning more toward the water as the source of the off flavor, as the the only beer i've made that didn't have at least a trace of the off flavor is a DIPA.


 
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Old 08-19-2010, 01:45 PM   #7
King of Cascade
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Feb 2008
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Maybe just a thought….Munich didn’t convert fully. It takes longer to convert Munich. Did you do an iodine test?

 
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Old 08-28-2010, 11:59 PM   #8
hudsonvalleyslim
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May 2006
boston
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I didn't do an iodine test - would less than converted malt result in an off flavor?
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Old 09-01-2010, 12:37 PM   #9
King of Cascade
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Quote:
Originally Posted by hudsonvalleyslim View Post
I didn't do an iodine test - would less than converted malt result in an off flavor?
I canít say for sure as I have always fully converted my malt but I would imagine it would leave some kind of off flavor.



 
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