Damphbier

[C-Rider]

Some time near the end of the year there were a few posts about Damphbier. Tried search and couldn't find the ones I wanted so I'm starting over.

In early January I brewed a double batch (for me double) using this recipe.

Amt Name Type # %/IBU
4 lbs 4.0 oz Pilsner (2 Row) Ger 70.8 %
1 lbs 12.0 oz Munich Malt 29.2 %
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min 14.0 IBUs
0.17 tsp Irish Moss Boil 10.0 mins)
0.25 oz Hallertauer [4.80 %] - Aroma Steep 0.0 min
1.0 pkg Munich (Wheat) yeast
1.0 pkg Safbrew Wheat WB-06) yeast

There are two yeast listed because I split the brew into two fermenters and used a different yeast in each.
Because of a one week trip to Vegas I just bottled it today. The long fermentation seemed to make a pretty clear brew.
They both have a flavor I can't identify as my taste buds usually only tell me "yea, good" or "ugg junk". The Munich seemed to have a bit stronger of this flavor, but both are good. I got 15 bottles of each.
Now to wait for the carbination.
Below are photos of what would not fit in a bottle. Left is the SafeBrew, right is the Munich.
Me thinks both are going to be good. The SafBrew had a "tighter" trub layer.

 

[TyTanium]

Yum. Thanks for posting. I've considering doing a Munich/Hallertau SMaSH with washed Weizen yeast (3068). You've encouraged me to go for it.

 

[C-Rider]

They have been in bottles now for about 4 weeks and chilled to about 45*. Tried two the other day.
Left is the SafBrew WB-06 and right is the Munich. Both are wheat yeasts.
The Munich is a bit darker, and the SafBrew has a bit of a sour taste to it.
Also noticed the Munich as higher carbination. All this from just one bottle of each.

 

[Reno]

damph you and your damphbier.
I am curious about the attenuation difference between these two yeast. Did you take FG readings?

I have had homebrew damphbier before and found it a very refreshing summer drink. I may have to brew one myself.

 

[C-Rider]

damph you and your damphbier.
I am curious about the attenuation difference between these two yeast. Did you take FG readings?

I have had homebrew damphbier before and found it a very refreshing summer drink. I may have to brew one myself.

Both finished exactly the same.

SG -.042 FG - .006

Was your an ale? I like the Munich better. If I do it again that will be my choice of yeast.

 

[Reno]

Both finished exactly the same.

SG -.042 FG - .006

Was your an ale? I like the Munich better. If I do it again that will be my choice of yeast.

I actually did not brew the damphbeir, I got it in a homebrew trade.

I asked about the FG because I used the WB-06 once and got 90% attenuation on an OG 100 wheatwine/weizenbock or whatever you want to call it. I stayed away from that strain after that, and other comments I have read about that strain.

 

[C-Rider]

I actually did not brew the damphbeir, I got it in a homebrew trade.

I asked about the FG because I used the WB-06 once and got 90% attenuation on an OG 100 wheatwine/weizenbock or whatever you want to call it. I stayed away from that strain after that, and other comments I have read about that strain.

I'm not into wheat biers. Although I did have a dark one that was good once. I have 2 or 3 more packs of the 06 so I may use it again someday. I"ve never had an FG so low before.