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My First Dunkelweizen

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socpsy

socpsy

NewBee
Registered Member
Jun 23, 2009
131
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NW Arkansas
www.socpsy.com
Decided to brew a "dark" wheat beer that had a taste profile somewhere between Warsteiner Dunkel and a traditional hefeweizen. A dunkelweizen seemed to be somewhat close to what I envisioned.

Here's the recipe.

Dave's DunkelWeizen

4lbs Briess Wheat LME
2lbs Briess Munich LME
8oz Carafa III
8oz Caravienne
.67oz Hallertau hop pellets (AA-7.1)
2 Wyeast 3068 Weihenstephan Weizen™


5 gallon batch (2.5 gallon boil)

Brought 2.5gal water to 170 degrees

Steeped the Carafa III and Caravienne in grain bag for 30min

Removed grain and brought to boil

Added LME and hop pellets and boiled for 60min

Added 1tsp hydrated Irish moss at 15min and topped off to 2.5gal

Cooled wort to 85 degrees and added to 2.5gal water in 6.5gal carboy

Aerated with airstone and pump for 25min

Pitched yeast and placed carboy in fermentation zone (guest bathroom ;D ) at 65 degrees

OG: 1.047
SRM: 25
IBU: 14.8

After two weeks in the carboy, I bottled using corn sugar as priming agent. Primed with enough corn sugar to yield 3 atmospheres.

FG: 1.014
ABV: ~4.5%

NOTES: One of my Wyeast smack packs was almost expired and didn't expand hours after activating it. So, I decided to add both packages. Probably not the greatest of ideas because by evening
I had to attach a blowoff tube due to VERY active fermentation. I should have known better given the characteristics of the Wyeast 3068.

This dunkel turned out to be really good according to my beer club associates and all others who have tasted it. It has the nice bready, malty aroma. Also has the classic banana and clove flavors of a dunkelweizen, plus other characteristics that make it a pleasant drink. I'm very happy with the outcome. I am particularly pleased with the profile of the Wyeast 3068. Highly recommended for a dunkelweizen!
 
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I brewed another batch of this a few weeks ago. Same recipe, but I put it in the freezer and kept it at a fairly low temp from the outset. What a difference! There is little banana flavor, but clove flavor abounds!
 
Sounds delicious.

I am about to brew my first Dunkel. I found a recipe called the Chocolate Banana Dunkelweizen that I am planning to do.

It is...

5lbs. Wheat Malt
2lbs. Wheat LME
.5lbs Chocolate Malt
.25lbs Biscuit Malt
.31lbs Honey (have some buckwheat on hand)

1oz. Saaz at 60

I plan to use 3068 too, so I am glad to see you are pleased with. I plan to ferment on the warmer side to really bring out the banana flavors.

Might have to try a batch with a cooler ferment as well.
 
I'll bet the buckwheat will be nice in the dunkel. I'd be interested to hear how it comes out.

Make sure you are ready for a blowout with the Wyeast 3068 unless you have adequate headspace. :)
 
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