Dampfbier and co-fermentation US-05 & Munich Classic

[cactusgarrett]

The little I've seen published about dampfbier suggests the use of WY3056 to obtain a more subdued hefe flavor profile.

This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.

I've got a 1 gallon test batch going with straight Munich Classic, but I'm curious if anyone's ever a) attempted a dampfbier and b) co-pitched or used 3056. If this test batch is too "hefe-y", I'm going to attempt a co-pitch with US-05 to tone it down. Any thoughts, experience, etc?

 

[Beernik]

I’ve always used 3068 in my dampfbier and ferment on the cold side so it produces more phenols than esters.

Though the temperature guide lists 64F as the low end, I’ve started fermentation as cold as 54F with it.

 

[cactusgarrett]

I’ve always used 3068 in my dampfbier

Sidebar: might you have a tried & true recipe/process you could pass along?

 

[Beernik]

The tastiest I made was 3.5lbs each of Light Munich, Pilsen, & Vienna with 0.4oz of Columbus hops for an hour boil. 5.2% ABV & 19 IBU.

It used WPL 300. I started fermentation at 54F and let it slowly rise to 64F over the course of a week. After 4 days there, I raised it to 68F until I was sure it had finished fermenting and bottled.

Since then, after doing a deep dive into German brewing history and brewing science history, I have since come to the conclusion that if dampfbier really existed as a style, it would probably have been a Miabock or Hellesbock with Hefeweizen yeast.

The above recipe is Maibock/Hellesbock-ish. It needs higher ABV, IBUs, and noble hops instead. But the citrus/spice of the Columbus hops was very tasty.

 

[beersk]

The tastiest I made was 3.5lbs each of Light Munich, Pilsen, & Vienna with 0.4oz of Columbus hops for an hour boil. 5.2% ABV & 19 IBU.

It used WPL 300. I started fermentation at 54F and let it slowly rise to 64F over the course of a week. After 4 days there, I raised it to 68F until I was sure it had finished fermenting and bottled.

Since then, after doing a deep dive into German brewing history and brewing science history, I have since come to the conclusion that if dampfbier really existed as a style, it would probably have been a Miabock or Hellesbock with Hefeweizen yeast.

The above recipe is Maibock/Hellesbock-ish. It needs higher ABV, IBUs, and noble hops instead. But the citrus/spice of the Columbus hops was very tasty.

This is almost exactly how I made mine as well. It's been 9 or 10 years since I made one simply because I just didn't care for the "style" that much.

 

[Beernik]

The most recent one I made, I increased the grains to 4lbs each and used 2oz comet hops instead of Columbus. It was super grapefruity.

 

[beersk]

The most recent one I made, I increased the grains to 4lbs each and used 2oz comet hops instead of Columbus. It was super grapefruity.

I definitely did not do it that way. I just made more of a marzen style with hefe yeast. Interesting idea in theory, but in practice, I'm not a fan.

 

[Beernik]

There’s a reason why it’s a dead style and it’s probably because most people agree with you.

 

[ClaudiusB]

I have been brewing the poor man's wheat beer for years with the 3068 yeast strain.
The grain bill is 50% Pils malt, 25% Vienna, and 25 % Munich. My next version should be ready soon.

 

[Saunassa]

I have been brewing the poor man's wheat beer for years with the 3068 yeast strain.
The grain bill is 50% Pils malt, 25% Vienna, and 25 % Munich. My next version should be ready soon.

View attachment 853865View attachment 853866

So does it then come out as a clear beer with slight banana/clove flavors? Never had one so not sure if I should try.

 

[ClaudiusB]

So does it then come out as a clear beer with slight banana/clove flavors? Never had one so not sure if I should try.

Mine do come out clear. I dump the yeast after 4 days of fermentation and then transfer the beer into a maturation tank before it goes to the dispensing keg.
The banana/clove balance can be manipulated through the fermentation temperature and yeast pitching rate.

 

[ClaudiusB]

Not all are clear as a Pils or Kölsch, requires filtration.