My Dunkel doesn't taste like clove or banana, but...

[rhys333]

It does have great malt complexity, and, interestingly, tastes and smells like anise (aniseed)! I like it a lot, and I'm wondering how common this is. My previous batches had the banana thing going on, which I also liked. Fermentation this time was same as usual, slightly warm at 68-70 F. Any idea what could cause this, and have any of you experienced somthing similar with Dunkels? Here's the recipe:

DUNKELWEIZEN

Brew Method: Partial Mash
Style Name: Dunkelweizen
Batch Size: 23 liters (6 US gallons)

STATS:
Original Gravity: 1.053
Final Gravity: 1.013
ABV (standard): 5.26%
IBU (tinseth): 17.28
SRM (morey): 15.14

FERMENTABLES:
Wheat (20.5%)
Munich Dark (11.3%)
Munich Light (11.3%)
Chocolate (2.7%)
Vienna (4.5%)
Pale 2-Row (4.5%)
Dry Malt Extract - Wheat (11.3%)
Dry Malt Extract - Wheat - (late addition) (33.9%)

HOPS:
Liberty, AA: 5.2, 60 min, IBU: 17.28

YEAST:
Wyeast - Weihenstephan Weizen 3068

 

[warnotwars]

Well if your not getting that flavor profile now but you have in the past I would have to say it has something to do with fermentation temp and/or the stress levels on your yeast based on the ph. Maybe different water? Water sources can change from time to time and they don't care to let the assuming home brewer know because it's safe to drink and that's all they care about. Although my hefe pulls a huge banana flavor and I ferment it with whitelabs hefeweizen IV (can't remember the wlp number)

 

[rhys333]

Well if your not getting that flavor profile now but you have in the past I would have to say it has something to do with fermentation temp and/or the stress levels on your yeast based on the ph. Maybe different water? Water sources can change from time to time and they don't care to let the assuming home brewer know because it's safe to drink and that's all they care about. Although my hefe pulls a huge banana flavor and I ferment it with whitelabs hefeweizen IV (can't remember the wlp number)

There are a few differences. I used top-cropped 3068 i had stored, super healthy and i suspect i over pitched (active within 1 hr). I also adjusted minerals slightly with CaCl2 and paid greater attention to mash pH. Due to a heatwave when fermenting, i rigged a swamp cooler, but maintained 70F max. I suspect the lower part of the fermentor was much cooler though... Perhaps this is the main reason for the anise flavor. I understand clove and anise are sometimes comparable.

 

[warnotwars]

I have noticed that the phenol flavor conditions out rather quickly. How long has it been bottled or kegged?

 

[rhys333]

I have noticed that the phenol flavor conditions out rather quickly. How long has it been bottled or kegged?

Two weeks in the bottle. Fresh tasting, but not at all green. I have a hefe that's approaching 3 months (also wy 3068 ), still plenty of banana phenols though. Its quite intriguing the difference between the two, despite the same fermentation temp. I wonder if it was the over-pitching on my dunkel that produced phenol... but usually this results in loss of yeast character. Hmmm. I do love this hobby! :beer:

 

[warnotwars]

Hey I mean it's still good beer right? That's what it's all about.

 

[rhys333]

Hey I mean it's still good beer right? That's what it's all about.

Cheers to that