With all the mixed reviews (most being not very good) and that I was able to get some of the new Danstar Munich dry wheat yeast even though Danstar said that it was not out yet. I wanted to try these both out head to head.
The wife has been wanting a light summer wheat beer so I figured that this would be a great way to put them against each other.
Here was the brew.
Happy Wife Wheat
American Wheat or Rye Beer
Type: All Grain
Batch Size: 12.00 gal
Brewer: Part Time Brewery
Boil Size: 14.37 gal Asst Brewer:
Boil Time: 75 min Equipment: Brew Pot (15 Gal) and Igloo Cooler (20 Gal)
Brewhouse Efficiency: 77.00
Amount Item Type % or IBU
9 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 50.00 %
9 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 50.00 %
2.00 oz Perle pellets [5.70 %] (75 min) Hops 19.5 IBU
0.50 oz Perle pellets [5.70 %] (45 min) Hops 4.3 IBU
2.00 oz Orange Peel, Sweet (Boil 15.0 min) Misc
1 Pkgs Wheat yeast (DCL Yeast #WB-06) Yeast-Ale
1 Pkgs Wheat yeast (Danstar Munich ) Yeast-Ale
Est Original Gravity: 1.042 SG
Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.012 SG
Measured Final Gravity:
Estimated Alcohol by Vol: 3.85 %
Actual Alcohol by Vol:
Bitterness: 23.7 IBU Calories: 177 cal/pint
Est Color: 3.3 SRM Color: Color
Mash Name: Double Infusion, Light Body
Total Grain Weight: 18.00 lb
Grain Temperature: 72.0 F
TunTemperature: 100.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.2 PH
Double Infusion, Light Body Step Time Name Description Step Temp
30 min Protein Rest Add 16.20 qt of water at 136.1 F 122.0 F
45 min Saccrification Add 14.40 qt of water at 197.4 F 150.0 F
10 min Mash Out Add 16.92 qt of water at 211.7 F 168.0 F
Sparge Water: 4.65 gal
Sparge Temperature: 168.0 F
After all was said and done I split it up into two 6.5 gal carboys and one I added the Danstar Munich and the other I added the Fermentis WB-06.
It was about 8pm when I finished and then my old man and I sat around until 11 drinking. I had to tell him to leave when he got up to pull another draft and had to hold onto my car on the way to the kezzer. lol
I then stuck the carboys into the back bathroom because I was drunk and did not want to carry these things down stairs to the fermenting room.
This morning now 8 hours later the Fermentis WB-06 brew was gassing off strong but the Danstar Munich was not doing jack.
I then brought them down to the fermenting room and went out for the day. It's now 24 hours after pitching and the Danstar Munich is blowing away the Fermentis WB-06.
Here is the brews, Fermentis WB-06 on the right and Danstar Munich on the left. The Danstar Munich may have taken longer to get going but is fermenting much more vigorous now. I may need to add a blow-off tube before I go to bed.
Both are sitting right at 70*F. Once the fermentaion slows I'll drop it to 65* for two weeks. Then I will most likely keg, carb and drink.
I will update this as it goes.