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Winter Wheat - Dunkels Weissbier

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TasunkaWitko View Drop Down
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    Posted: 26 October 2017 at 15:15
With my American and English Pale Ales ready to go (hopefully this weekend), I'm turning my mind to the following beer that I will brew, an ale called "Winter Wheat," from Brooklyn Brew Shop's BEER MAKING BOOK:

http://a.co/by1tCNA

This beer fits very comfortably into the category of a Dunkels Weissbier; Brooklyn Brew Shop describes it as "deep and rich, with a malty finish." BBS also points out that the choice of yeast is important, in order to impart the special flavor characteristics as well as a "weightier mouth feel and substance." I am very much a fan of wheat beers, and my tastes tend to lean toward exactly what this beer is described as being, so I am really, really looking forward to this one, especially in the winter as I sit and watch the snow fall outside.

This 1-gallon batch uses mostly pale wheat malt, with a combination of Munich, Biscuit and Special B to provide a characteristic colour profile and unique flavor profile. For this project, I decided to try Weyermann's Floor-Malted Bohemian Wheat malt, as it caught my eye and I am interested in seeing what it can do for a German-style wheat beer.

Here is some information on this malted wheat:

https://www.txbrewing.com/weyermann-floor-malted-bohemian-wheat.html

For the Dark Munich, I decided to try Avangard's offering, also from Germany. I like the profile that this malt offers, and am considering using this for a couple of other brews, including the APA mentioned above.

Here is some information on the Munich malt that I will be using:

http://shop.greatfermentations.com/product/avangard-dark-munich/specialty-grains

The Biscuit and Special B are Belgian; from Dingeman's. Based on what little I know, I am assuming that these two malts are going to provide the unique qualities of this beer, especially in terms of colour and flavour.

Here is some information on the Biscuit Malt:

http://shop.greatfermentations.com/product/dingemans-biscuit-malt/specialty-grains

And here is some information on the Special B malt:

http://shop.greatfermentations.com/product/dingemans-special-b/specialty-grains

The hop profile for this recipe is interesting, and in my opinion unique as well. The bittering and flavour hop is the noble Spalt, which is related to Saaz and Tettnanger and has roots stretching far back into Medieval times. What I really like is that this hop hails from Bavaria, where some of the world's best wheat beers can be found, in my opinion.

Here is a profile for the Spalt hop:

https://brooklynbrewshop.com/blogs/themash/hop-of-the-month-spalt

The aroma hop is the much more modern Sorachi Ace, a citrusy, spicy hop from Japan, of all places. I find this combination especially interesting in that I would normally think of the Sorachi Ace as more for bittering, with the aromatic Spalt coming later in the boil; however, in this recipe, the roles are reversed, and I am expecting an intriguing beer to result.

Here is a profile for the Sorachi Ace hop:

https://brooklynbrewshop.com/blogs/themash/hop-of-the-month-sorachi-ace

Brooklyn Brew Shop's recipe suggests Wyeast's Bavarian Wheat Blend for this recipe; I don't have any on hand, so I intend to use DanStar's Munich Classic, which is known on German brewing forums to be the dry version of Wyeast's 3068. Here is some information on this yeast:

http://www.lallemandbrewing.com/product-details/munich-classic-wheat-beer-yeast/

I plugged this recipe into my Brewer's Friend app, and came up with these stats:

OG - 10.55
FG - 10.13
ABV - 5.49%
IBUs - 12.94
SRM - 14.15

The recipe says that the beer should come out at 5.5% ABV, and I'd say that I'm pretty darn close to that.

A note on the hops/IBUs - The recipe doesn't specify the specific IBUs for this beer, but using the "estimated" AA percentage on Brewer's Friend (4.5 for Spalt, 11.1 for Sorachi Ace), I came up with 15.75 IBUs. When I plugged in the actual AA percentages based on what the packages said, however (3.7 for the Spalt, 9.1 for the Sorachi Ace), the IBUs fell to 12.94. I don't consider this a huge difference, but I am wondering if I should adjust the schedule to meet the original 15.75 IBUs; or, perhaps, split the difference between the two and adjust to 14-ish IBUs. I know that I am probably splitting hairs, here, but that is part of the fun of developing these beers, so I will think on it; I'll also probably also email Brooklyn Brew Shop and see if they have a number in mind.

I've got an image in mind for the label that I want to create for this beer, and will see what I can do with that by the time I brew it; it should be a good one, I think, and I'll post more on that when the time comes.

That's all I can think of for now. As always, I invite and would appreciate any thoughts or feedback on this, so feel free to follow along or join in the thread as you please.

More as it happens, etc. &c....

Ron
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 31 October 2017 at 08:15
I decided to consult with Brooklyn Brew Shop about the hops/IBU issue; as usual, they were quick with a helpful response:

Quote We have the IBU's for this beer right around 15. That being said, we're sure it would taste great anywhere in that range. Hops are a natural item so its always impossible to completely know how much alpha acid is in each cone. Because of this, the AA on the packaging is usually estimated.

We would try to get the IBUs in that range but don't sweat it too much. As long as you're in the ballpark the beer should be great.

Hope this helps. Let us know if you have any more questions!


Based on this, I will adjust my hops schedule up just a bit (each hop in proportion) in order to reach the 15-IBU target. It is certainly very small, especially on the 1-gallon scale, but easy enough to do.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2017 at 13:10
Here is the label that I designed for this beer:

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