Dunkelweizen v taste

[BADS197]

I've never HAD a dunkelweizen so I don't know what it's suppose to taste like.

Does it taste a little malty normally?


Its been bottled for a couple weeks and not really carb'd yet but tasted malty but good. Gf loves it.

Its a winner but curious how it was suppose to taste..

haha

thanks
jake

 

[uncleozzy]

I love dunkleweizens, and to me, the best ones taste just like a chocolate-covered banana.

 

[Schnitzengiggle]

I love dunkleweizens, and to me, the best ones taste just like a chocolate-covered banana.

+1 to that, New Belgium's Lips of Faith brew 30° Dunkelweiss, YUMMY!

Can only drink a couple in one sitting but it is the bees knees!

 

[SMOKEU]

I had one last night and it didn't taste malty, just like a darker version of hefeweizen.

 

[Schnitzengiggle]

I had one last night and it didn't taste malty, just like a darker version of hefeweizen.

Too Vague...What did you have? Homebrew or commercial brew, or Dunkelweiss 30?

 

[Yooper]

http://www.bjcp.org/2008styles/style15.html#1b
A moderately dark, spicy, fruity, malty, refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel.
The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefeweizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving
Wheat 50%-70%; remainder usually Munich &/or Vienna malt.Traditional decoction mash Weizen ale yeasts produce the typical spicy&fruity character, extreme fermentation temps can affect balance&produce off-flavors Small amount of noble hops used for bitterness.
Examples: Weihenstephaner Hefeweissbier Dunkel, Ayinger Ur-Weisse, Franziskaner Dunkel Hefe-Weisse, Schneider Weisse (Original), Ettaler Weissbier Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Edelweiss Dunkel Weissbier, Erdinger Weissbier Dunkel

 

[thataintchicken]

Yooper beat me .

wait...


anyway.
Malty is good for a Dunkel. Cheers!

 

[Schnitzengiggle]

http://www.bjcp.org/2008styles/style15.html#1b
A moderately dark, spicy, fruity, malty, refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel.
The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefeweizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving
Wheat 50%-70%; remainder usually Munich &/or Vienna malt.Traditional decoction mash Weizen ale yeasts produce the typical spicy&fruity character, extreme fermentation temps can affect balance&produce off-flavors Small amount of noble hops used for bitterness.
Examples: Weihenstephaner Hefeweissbier Dunkel, Ayinger Ur-Weisse, Franziskaner Dunkel Hefe-Weisse, Schneider Weisse (Original), Ettaler Weissbier Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Edelweiss Dunkel Weissbier, Erdinger Weissbier Dunkel

No Yooper...Dunkelweiss 30°, period! :rockin:

Yeah, I've been drinkin...tried dogfish head's 60 min IPA for the first time, sweeter than I like, don't understand what all the hype is about? Anyhow, thanks for the rundown on the Dunkels..

And thanks for the advice on the dry hopping for my first APA, I hope it turns out as delicious as it sounds/smells!