steakandale
Well-Known Member
My last batch was my own try at a Dunkelweizen.
I took EdWort's bavarian recipe that I've made several times before, and like - and added just the darker grains found in 2-3 dunkels.
7 lbs German Wheat
4 lbs German Pils
.35 lbs Special B
.35 Crystal 40L
.125 Carafa special
This gave a nice english brown color, but starting with the hydro samples, had a slight salty taste to it?? After 2 weeks in the bottle its still there. The carbonation is masking it pretty good. Maybe I'm being overly critical or looking for goblins in my beer, but I taste it.
I let it ferment a little high too, tastes like a "banana-beer" its sorta good, sort of a miss I don't know. It's getting better with age.
Anything jump out as a salty ingredient in those last three specialty grains?
It was mashed at 153.
I took EdWort's bavarian recipe that I've made several times before, and like - and added just the darker grains found in 2-3 dunkels.
7 lbs German Wheat
4 lbs German Pils
.35 lbs Special B
.35 Crystal 40L
.125 Carafa special
This gave a nice english brown color, but starting with the hydro samples, had a slight salty taste to it?? After 2 weeks in the bottle its still there. The carbonation is masking it pretty good. Maybe I'm being overly critical or looking for goblins in my beer, but I taste it.
I let it ferment a little high too, tastes like a "banana-beer" its sorta good, sort of a miss I don't know. It's getting better with age.
Anything jump out as a salty ingredient in those last three specialty grains?
It was mashed at 153.
