Adding Cloves to a Dunkelweizen?

[bpiwarzyk]

Hi folks,
I'm brewing up a fairly simple 5 gallon batch of Dunkelweizen this weekend, primary ingredients are Munich malt, Wheat malt, and amber DME.

I'm thinking of adding some cloves to change the profile a little bit.
My question is whether I should add them during primary fermentation or secondary, and for a 5 gallon batch, how much would be a good place to start. I realize trial and error would be the best way to go, but should I start with maybe 1/4 cup? more? less? I know cloves can overpower if too much are added, but I want to get enough in there so some clove flavor comes through in both the aroma and taste.

Any thoughts? Other options to enhance a Dunkelweizen?

Thanks in advance!

 

[reed1911]

I used some cloves for a cranberry beer last Christmas, I ended up with 2 table spoons of whole cloves in the 1c sugar 1.5c water for the priming and it came out great. Lots of clove in the nose, not much on the taste, and a mild clove (but noticeable) in the aftertaste. If you are going to add to the primary I would do so right at flameout. You need to have some heat to get the oils to release but you don't want it on heat for too long or the oil will boil off completely. Go slow, as you noted clove is a very strong flavor.

 

[fosaisu]

I'd take it very easy with the cloves. I used 6 cloves (yep, 6 tiny cloves) at 5 mins in a 10 gallon batch of holiday spice ale last winter and they managed to somewhat overpower my other spices (including ginger which is powerful on its own) and give a minor tongue-numbing effect on drinking (not undrinkable, but the consensus was there was too much clove). So I'd say use at most 1-2 cloves in a 5 gallon batch.

Also I'm sure you've read up on this so feel free to ignore, but I believe the "clove" flavor in Weiss/Dunkel beers generall come from the hefe yeast itself (I've got limited experience there but the word is that lower fermentation temps, say low 60s, get you more clove flavor, while upper 60s or higher gets you more banana). So you may already have some of that clove flavor you're after if you're using a hefe yeast.

 

[greatschmaltez]

Let the yeast do the work, ferment around 63/62

 

[jmcquesten]

This is correct. If you're using hefe yeast, no cloves necessary. You'll get plenty from the yeast.

 

[CrookedTail]

This is correct. If you're using hefe yeast, no cloves necessary. You'll get plenty from the yeast.

+1

Weissbier yeast does just fine on its own. I'd leave out additional spices.

 

[bpiwarzyk]

I'll have to double-check the yeast I'm using. The only issue I have is not being able to ferment in the 60's, I'm at the mercy of the ambient temp in my basement, so I'll be up in the low 70's. We'll give it a go and see what happens. I can always brew another batch if I'm not happy with this one.

Thank you for the input!

 

[psubrewer]

I would also leave the clove out.should not be necessary with the correct yeast strain. If you do, use very little.

A hint of cloves can be pleasant but go to far with them and you'll end up with a tough beer to drink. Ask me how I know.....

 

[psubrewer]

Regarding yeast, if you plan on using dry, t58 is a decent choice for this style. I made one a few years back with t58 fermented slightly warm, 70ish. You'll get a decent amount of clove using this yeast.