So i cracked open a couple of my dunkelweizens the other night and had very mixed results.. The nose on the beer had great scents of bubble gum and bananas so perfect not over the top just the right amount but.. the taste had a very weird taste to it. It had a paper type taste to it.. if any wine drinkers out there know the taste of a bad bottle.. when it has that wet cardboard taste to it.. it was like that but a bit milder... So here is the recipe below. I had this guy in a primary for 3 weeks and in the bottle for 2 1/2 weeks.. As of right now my first diagnosis is to keep it in the bottle for 1-3 more weeks before trying it again.. What do you guys think
thanks so much in advance!
Slam Dunk Dunkelweizen by TheStuFactor
Grains:
2 lbs American Carmel 20 L
.5 lb American Chocolate Malt
Malt: (This recipe called for 6 lb Liquid Wheat Extract and 1 lb dry light extract instead 6 lb Bavarian Wheat DME by Breiss was used)
6 lb Bavarian Wheat DME (Breiss)
Hops:
1.5 oz Northern Brewer (60min)
.5 oz Hallertau (30min)
.5 oz Hallertau (5 min)
Yeast: Wyeast Bavarian Wheat 3638- Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and clove.
SG: 1.051
FG: 1.016
thanks so much in advance!
Slam Dunk Dunkelweizen by TheStuFactor
Grains:
2 lbs American Carmel 20 L
.5 lb American Chocolate Malt
Malt: (This recipe called for 6 lb Liquid Wheat Extract and 1 lb dry light extract instead 6 lb Bavarian Wheat DME by Breiss was used)
6 lb Bavarian Wheat DME (Breiss)
Hops:
1.5 oz Northern Brewer (60min)
.5 oz Hallertau (30min)
.5 oz Hallertau (5 min)
Yeast: Wyeast Bavarian Wheat 3638- Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and clove.
SG: 1.051
FG: 1.016