All Grain Yeast:
German Ale / Kolsh (WLP029) Batch Size (Gallons):
5 Original Gravity:
1.052 Final Gravity:
14.6 Boiling Time (Minutes):
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.
4# 0oz - Pale Malt (Maris Otter)
3# 8oz - Chocolate Wheat Malt
2# 0oz - Flaked Wheat
0# 8oz - Rice Hulls
1oz - Tettnang pellet @ 60min
1 tbsp - Irish Moss @ 5min
0.8oz - Yeast Nutrient @ 0min
0.4oz - Yeast Energizer @ 0min
White Labs German Ale / Kolsh (WLP029)
3.2# - Pitted Dates
0.8 oz - Saigon Cinnamon
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:
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.