March 27, 2011 § Leave a comment
With the first day of Spring came the sweet smells of wheat mash and bitter hops. The brew? A Dunkelweizen. Don’t speak German? Me neither. As per the BJCP Style Guidelines a Dunkelweizen should have:
Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish.
The day started as many of mine do, arising from the floor of a buddies flat. I shake Jon and we start out. We mashed our grains ASAP and decided to find a sparge tool that was a little more… automated? This inspired a trip to Home Depot. Still a bit hazy from the previous evening Mike, Jon, and I set off to ask Home Depot employees some stupid questions. This was evidently a success. We found a couple of lawn sprinklers and some CPVC connectors that we thought may work somehow. On the way back we obviously hit Rita’s, can’t hate on free passion fruit water ice.
The fly sparge process with our new tools went as flawlessly as anything can go when homebrewing. However it is a bit nerve-racking putting a five gallon pot of boiling water on top of an eight foot ladder. “If for beer, endure the sear;” or something like that. This is what the rig looked like.
The sparge process went so much quicker. The boil was normal, may have been a bit more than a gentle rolling boil though. In my defense it is hard to see with the keggle steaming. I want to open the top a little more and cut a spout for easy pouring sometime in the future. The outcome yielded about three gallons into the fermentor, which means my calculations were brutally off OR a lot more boiled off than I expected OR my grains absorbed too much water OR all of these combined. I pitched them yeasty beasties and threw a blow off tube on that bad boy and watched it krausen within hours! Ok, technical time!
Batch Size (Gal): 5.00
Wort Size (Gal): 5.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.065
Anticipated SRM: 12.7
Anticipated IBU: 27.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
% Amount Name Origin Potential SRM
58.3 7.00 lbs. Wheat Malt America 1.038 2
20.8 2.50 lbs. Munich Malt(dark) America 1.033 20
16.7 2.00 lbs. CaraVienne Malt Belgium 1.034 22
4.2 0.50 lbs. CaraPilsner France 1.035 10
Amount Name Form Alpha IBU Boil Time
1.00 oz. Hallertau Hersbrucker Pellet 4.75 21.8 60 min.
1.00 oz. Tettnanger Pellet 4.50 5.5 15 min. 1.00 oz.
Hallertau Hersbrucker Pellet 4.75 0.0 0 min.
WYeast 3068 Weihenstephan Weizen
Mash Type: Single Step
Grain Lbs: 12.00
Water Qts: 12.00 – Before Additional
InfusionsWater Gal: 3.00 – Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 – Before Additional Infusions
Saccharification Rest Temp : 154 Time: 75
Mash-out Rest Temp : 150 Time: 80
Sparge Temp : 170 Time: 90
Total Mash Volume Gal: 3.96 – Dough-In Infusion Only
1. Hopmonster IPA variation Brew.
2. Yard’s IPA clone.
3. Wegman’s vs PLCB
4. Maybe some beer of the week type of deal?