Clearwall
Well-Known Member
So im thinking about combining this recipe with a post from the lambic forum about gathering wild yeasts. Ill let yall know how it turns out
Dunkles Weissbier Arkador's Dunkelweizen
- Thread starter Arkador
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Cheers Arkador, this recipe has made it simpe for me to step from just extract to beginning with grains
finally kegged it today, I've found that with the temperature and humidity here in Broome my ferment time needs 2 weeks at primary and then 2 weeks at secondary, anything less brings out a very mediochre brew.
end results are so similar to yours Arkador except due to the extended racking times it is a clearer beer, still dark with the wheat style but less sediment. will be spearing this in about a week, if it tastes as good as it looks and tastes now I'll do a 55L batch
Cheers & beers all
end results are so similar to yours Arkador except due to the extended racking times it is a clearer beer, still dark with the wheat style but less sediment. will be spearing this in about a week, if it tastes as good as it looks and tastes now I'll do a 55L batch
Cheers & beers all
GrapeKoolaid
Member
I'm so gonna brewing this this weekend. Thanks for the recipe.
OP
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Arkador
Well-Known Member
Henry22 said:
You need at least 2 gallons pre boil. I do it this way yo extract as much as I can from the grain. I move the grain bag to a strainer at the top of the kettle and pour hot water over it.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Im confused. Beer Wiki shows Belgian Pilsner 2-row requires a mash. I cant find American Wheat, but it shows German Wheat requires a mash. Im lost on why this isnt considered a partial mash???
WilliamstonBrew
Well-Known Member
It's sort of a mini-mash. I mean, any time you're soaking malted grains in water between 140-160 degrees for any length of time, it can be considered a mash of sorts, right?
I love this recipe. I brew it all the time. I upped the grains to 1# each and brewed a batch with an OG of 1.070 a few weeks ago.
So I am drinking my first batch of this and it is delicious.
I did not measure OG, but FG was 1.010 with 14 days in primary then bottled. Then a week in the bottles and it tastes fantastic.
Next time I brew this (probably in a month or so), I would like to add oatmeal to the specialty grain bill, as well as some leftover 45L Candi Syrup in the boil with the aroma hops. Any thoughts on quantity of oats? I was thinking 1 lb, but this would be the first time I have used oatmeal in a recipe, so that could be off.
Any input appreciated!
I did not measure OG, but FG was 1.010 with 14 days in primary then bottled. Then a week in the bottles and it tastes fantastic.
Next time I brew this (probably in a month or so), I would like to add oatmeal to the specialty grain bill, as well as some leftover 45L Candi Syrup in the boil with the aroma hops. Any thoughts on quantity of oats? I was thinking 1 lb, but this would be the first time I have used oatmeal in a recipe, so that could be off.
Any input appreciated!
OP
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Arkador
Well-Known Member
Feel free to bastardize my recipe as much as you want. It is actually my bastardized version of someone else's recipe anyways.
Please excuse my ignorance. This will be my second brew and would really like to try this. My question is when purchasing the grains, I would purchase them "Crushed"? I would imagine so, but is that taken care of by Sparge? Any advise would be greatly appreciated. Thx
ebskinner1
Member
Has anyone bottled this? Would 2-3 weeks bottle conditioned be long enough or longer still?
ebskinner1
Member
Opened one of these last night after a week carbing.......at first it was a tad sweet then the flavor really came through! Wow....this tastes really good. I did a slight mod to it.....i put in 1lbs. Belgian candi sugar.......its darker but i gotta say this is an awesome brew! I have to get another batch going soon. I dont see it lasting that long!
ArizonaGoalie
Well-Known Member
Brewed this bad boy tonight. Great recipe - gracias.
Used the red wheat as well and WLP300.
Slight modification - added 2.5oz of corn sugar. Just had it lying around so figured I'd add a little abv and dryness. Cannot wait to bottle this in a little over a week.
Used the red wheat as well and WLP300.
Slight modification - added 2.5oz of corn sugar. Just had it lying around so figured I'd add a little abv and dryness. Cannot wait to bottle this in a little over a week.
OP
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Arkador
Well-Known Member
with homebrewing, your grain should always be crushed. either at your LHBS or at home with your grain mill.
Glad to see everyone is enjoying this recipe. I am thinking about scaling this upto a 10gal all grain version to do tomorrow.
I'm so stoked to try this recipe. I'm assuming if I like a more estery version, I should go with Wyeast 3068.
Any reason why you went DME and LME for the extracts? I was thinking of doing the reverse, since I can't get wheat LME at my LHBS.
Any reason why you went DME and LME for the extracts? I was thinking of doing the reverse, since I can't get wheat LME at my LHBS.
ArizonaGoalie
Well-Known Member
Bottled this after 10 days in primary. Still LOTS of yeast in the bottles. After 5 days it was good and carbed, but tasted like a yeasty hef that was missing something. My disappointment was measurable.
Over a week later, I tried it again and . . . we have a winner! It's a good brew. Can't say I would brew it again (not a huge wheat fan) but this is a really tasty beer to fill in the pipeline.
ArizonaGoalie
Well-Known Member
I think the flavors have just blended better with a few extra days in the bottle.
ebskinner1
Member
Let us know how it goes....i think i have 4 left.......lol
OP
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Arkador
Well-Known Member
just what my LHBS had on had the day I was putting it together, You can use any combination of LME or DME. Feel free to do all DME, or all LME.
I ended up crushing the grains by hand (Midwest didn't ship my mill), but it got done!
Pitched 1L of 3068 w/ starter. Took about 7-8 hours before krausen showed up, but it's there, and it's bubbling away every 1.5 seconds.
can't wait to try this out.
I was gonna toss in some hollertau, but decided I wanted to taste the beer as you designed it... so if it's good, I'll start playing a bit later on
Edit: here's a pic of the brew after 18hrs
Pitched 1L of 3068 w/ starter. Took about 7-8 hours before krausen showed up, but it's there, and it's bubbling away every 1.5 seconds.
can't wait to try this out.I was gonna toss in some hollertau, but decided I wanted to taste the beer as you designed it... so if it's good, I'll start playing a bit later on
Edit: here's a pic of the brew after 18hrs
I'm gonna be bottling this on Monday or Tuesday, and was wondering whether anybody's used the Northern Brewer Priming Calculator for their priming solution? According to them, for 5gal of dunkeweizen at 70F, I want to use 6.38oz of corn sugar. Considering I'll lose a bit of volume to trub and yeast, I'll say 4.8 gal, and it's still over 6oz.
I found two different priming tables - http://www.mashspargeboil.com/achieving-the-right-carbonation-in-your-home-brew-beer/
and http://hbd.org/brewery/library/YPrimerMH.html
The first recommends 2.5 2.9 volumes of CO2 for a Weizen/Weissbier the second recommends 3.3 4.5 volumes. Ive been using the lower range, and it seems about right.
One caution - There could be a possibility of bottle bombs with high carbonation. Yooper wrote in another thread "Also, some of those guidelines (I think weizens?) will cause bottle bombs or at least lots and lots of foaming in a bottle." I don't know her source of information, but she is very knowlegible.
