Brew #2: Dunkelweizen

[kyleobie]

Brew day #2. I worked off of a recipe this time and followed the advice of the forum on late extract additions. So, I think I'll claim this guy as my "own". Just need to think of a name!

Dunkelweizen
---

6 lb Wheat DME (55% wheat, 45% barley)
4 oz crushed chocolate malt
2 oz special b malt
1 oz hallertauer hops (60 min)
1 pkg. Wyeast 3068

Est OG: 1.048
Actual OG: 1.060 (!)

Est FG: 1.012
FG: ?

I rolled over the special b malt with a can of vegetables. I steeped both of these and tried to keep the temperature at 150, but it got up to near 180 near the end of the steeping. I underestimated how hot my gas range is.

Mixed in 3 lbs of the Wheat DME, brought to a boil, mixed in the hops, and so it begins. I added another 1.5 lbs of DME at 30 minutes and the remaining 1.5 lbs of DME at 15. I got differing advice, so I thought I'd split the difference on late addition.

Chilled the wort down to about 90 degrees and poured it into my primary, which had 2.5 gallons of cold water in it already.

I had a smack pack for the yeast and it was ready to go. I took about a cup of the wort, used some of it for my hydrometer sample, then the rest for starting the yeast. It started pretty quickly. So I pitched it into the fermenter an hour later at 72 degrees.

OG seems really high at 1.060 and in hindsight I don't know if I got a correct reading. I mixed the wort again after taking the reading but didn't measure it.

The measuring cup I used to pitch the yeast had all of those great banana smelling esters balanced with the scent of the Special B malt...I have high hopes for brew #2.

 

[popester]

Extracts are notorious for having poor gravity readings, especially when you top off with water. You did take the gravity with the additional water right?

 

[kyleobie]

Yep. I actually poured the cold water into the fermenter first (as the wort was cooling), then poured the wort over water. So, I may not have mixed the two thoroughly at that point, but I did aerate the whole thing really well a few minutes later.

My first batch was 1.050 with more specialty grain and less water, so that's the only way it makes sense to me...sound right?

 

[double_e5]

For the gravity, you are correct about not getting things mixed well enough. Nothing to worry about, it happens all the time.

I will point out though that what you did with the yeast was not making a starter. Do a search on making a starter. If you weren't plannning on making a starter, it would have been a better idea to just smack it and pitch.

 

[Schnitzengiggle]

I'll never brew without a starter again! Personally it is common sense, it proofs your yeast, reduces lag time, andmakes for an overall healthier fermentation. Mr Malty great info.

 

[kyleobie]

After 9 days, the gravity reading is 1.012. Right on the money. Man, fermentation was crazy! I'm going to let this sit about 10 more days.

 

[Notnice]

do it u wont be sorry.

let it be and ull see

 

[khiddy]

Have you come up with a name?

 

[kyleobie]

Bottled today. Took a few sips, as I did my first time. Very banana-y. I sure hope that mellows a bit as the beer ages. Should be a crowd pleaser when it's carbonated.

Final gravity is 1.010. Nice brown color. I have high hopes!

I've named this fella West Town Wheat.

 

[kyleobie]

This was a huge hit at a BBQ yesterday. Was surprised and amused to hear so many friends call it a Belgian! After conditioning, the yeast flavor really mellowed into a spicy/banana blend and worked well with the subtle caramel flavor.

It's a bit overcarbonated, though, leaving a drier finish than I'd want for this style. It overpowers the rich maltiness at the end of the sip.

Sadly, the head retention wasn't that great, a departure from my first batch.

 

[Schnitzengiggle]

This was a huge hit at a BBQ yesterday. Was surprised and amused to hear so many friends call it a Belgian! After conditioning, the yeast flavor really mellowed into a spicy/banana blend and worked well with the subtle caramel flavor.

It's a bit overcarbonated, though, leaving a drier finish than I'd want for this style. It overpowers the rich maltiness at the end of the sip.

Sadly, the head retention wasn't that great, a departure from my first batch.

Out of curiosity, what temperatures did you ferment at to get the heavier banana notes?

 

[kyleobie]

72 - but it mellowed into more of a spicy banana after conditioning. Much more than this newbie anticipated given its smell during fermentation.

 

[Schnitzengiggle]

I have had a New Belgium brew from their "Lips of Faith" special seasonal brews called Dunkelweiss 30°, it is the epitome of banana beer. I woulddn't want to drink it all day/night, but it is definitely a beer I would like to have in my "beer cellar" (milk crates in my bedroom ).

I was planning to use WLP300, but I wanted to get some personal experience from others regarding the temps they used.

I'm looking for a very high/noticeable banana flavor and aroma, so I may ferment around 74-75 to see what happens.

 

[kyleobie]

Awesome! Yeah, I don't know at what temperature the phenols will start to show up, but there was still some mellow/spicy ester flavor at 72.

I'll have to look out for that New Belgium, BTW. I never see this style anywhere, craft or import.