Owly055
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- Feb 28, 2014
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I like simple........I'm not into adding dozens of hop additions and numerous grains. I'm planning a Dunkelweizen for tomorrow or Friday. The tentative recipe is as follows:
2.5 gallon brew:
4 pounds of red wheat malt
2 pounds of 2 row
CR 150.... amount not settled... between 4 and 8 ounces
1 ounce Tettenanger @60
1 ounce Tettenanger @5
I want color... hence the CR150 and Munich 20. I've debated adding more Munich, but I want to keep the wheat percentage high. I chose the red wheat because of the higher protein.....I want the protein haze. SRM will be about 22. I will ferment with Danstar / Lallemand Munich wheat beer yeast.
Below is the BJCP description of the style. I'm diverging somewhat with my IBUs at 38, and my late addition hop that should have a significant flavor impact........I'm debating reducing both additions to more "normal" levels. Fruit and spice are contributed by the yeast, and fermentation temperature and oxygenation and pitch rate and stress all would appear to effect the result significantly. Lacking a fermentation chamber, my inclination is to simply put it out in the pump house that stays in the 60-65 deg range this time of year..... not much else I can do. The house will range from the 50's to the 90's this time of year and is not a good environment for fermentation of anything but a saison.
A quarter ounce of tet@60, and an ounce@10 about 19 IBUs.............more to style. Not that style is a big deal.........I often follow style loosely.
H.W.
15B. Dunkelweizen
Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a low to moderate vanilla character and/or low bubblegum notes may be present, but should not dominate. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma (e.g., from Vienna and/or Munich malt). Any malt character is supportive and does not overpower the yeast character. No diacetyl or DMS. A light tartness is optional but acceptable.
Appearance: Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness.
Flavor: Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. The malty richness can be low to medium-high, but shouldn’t overpower the yeast character. A roasted malt character is inappropriate. Hop flavor is very low to none, and hop bitterness is very low to low. A tart, citrusy character from yeast and high carbonation is sometimes present, but typically muted. Well rounded, flavorful, often somewhat sweet palate with a relatively dry finish. No diacetyl or DMS.
Mouthfeel: Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Effervescent.
Overall Impression: A moderately dark, spicy, fruity, malty, refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel.
Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefeweizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving.
History: Old-fashioned Bavarian wheat beer was often dark. In the 1950s and 1960s, wheat beers did not have a youthful image, since most older people drank them for their health-giving qualities. Today, the lighter hefeweizen is more common.
Ingredients: By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich and/or Vienna malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.
Vital Statistics: OG: 1.044 – 1.056
IBUs: 10 – 18 FG: 1.010 – 1.014
SRM: 14 – 23 ABV: 4.3 – 5.6%
2.5 gallon brew:
4 pounds of red wheat malt
2 pounds of 2 row
CR 150.... amount not settled... between 4 and 8 ounces
1 ounce Tettenanger @60
1 ounce Tettenanger @5
I want color... hence the CR150 and Munich 20. I've debated adding more Munich, but I want to keep the wheat percentage high. I chose the red wheat because of the higher protein.....I want the protein haze. SRM will be about 22. I will ferment with Danstar / Lallemand Munich wheat beer yeast.
Below is the BJCP description of the style. I'm diverging somewhat with my IBUs at 38, and my late addition hop that should have a significant flavor impact........I'm debating reducing both additions to more "normal" levels. Fruit and spice are contributed by the yeast, and fermentation temperature and oxygenation and pitch rate and stress all would appear to effect the result significantly. Lacking a fermentation chamber, my inclination is to simply put it out in the pump house that stays in the 60-65 deg range this time of year..... not much else I can do. The house will range from the 50's to the 90's this time of year and is not a good environment for fermentation of anything but a saison.
A quarter ounce of tet@60, and an ounce@10 about 19 IBUs.............more to style. Not that style is a big deal.........I often follow style loosely.
H.W.
15B. Dunkelweizen
Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a low to moderate vanilla character and/or low bubblegum notes may be present, but should not dominate. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma (e.g., from Vienna and/or Munich malt). Any malt character is supportive and does not overpower the yeast character. No diacetyl or DMS. A light tartness is optional but acceptable.
Appearance: Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness.
Flavor: Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. The malty richness can be low to medium-high, but shouldn’t overpower the yeast character. A roasted malt character is inappropriate. Hop flavor is very low to none, and hop bitterness is very low to low. A tart, citrusy character from yeast and high carbonation is sometimes present, but typically muted. Well rounded, flavorful, often somewhat sweet palate with a relatively dry finish. No diacetyl or DMS.
Mouthfeel: Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Effervescent.
Overall Impression: A moderately dark, spicy, fruity, malty, refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel.
Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefeweizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving.
History: Old-fashioned Bavarian wheat beer was often dark. In the 1950s and 1960s, wheat beers did not have a youthful image, since most older people drank them for their health-giving qualities. Today, the lighter hefeweizen is more common.
Ingredients: By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich and/or Vienna malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.
Vital Statistics: OG: 1.044 – 1.056
IBUs: 10 – 18 FG: 1.010 – 1.014
SRM: 14 – 23 ABV: 4.3 – 5.6%
