Adding to the relatively extensive wheat beer recipe collection is this dunkleweizen. There are 2 Munich malts that are going to be blended with 3 different types of wheats and a dash of chocolate malt for good measure. Hopefully the malt character will layer nicely with the traditional wheat base and make for an interesting, yet light and refreshing, beer!
LBBP Dunkleweizen - Brewed on 1/7/2012
- Weyermann Munich Type II: 1 lb 10 oz - Weyermann Pale Wheat: 1 lb 9 oz - Weyermann Dark Wheat: 1 lb 8 oz - Weyermann CaraMunich: 2 oz - Crisp Chocolate Malt: 1 oz - Weyermann Chocolate Wheat: 1 oz - Hallertau pellets: .5 oz @ 60 min - Wyeast 3068 yeast slurry - ferment in the upper 60°s
Anticipated: OG: 1.049 - IBU: 12 - 4.7% ABV
Actual...EXACTLY AS ANTICIPATED!
ferment through about 1/20/2012 bottled in 500mL swingtops...German style! carb/condition through about 2/17/2012 2/25/12 - poured a nice dark brown with some bright highlights at the top of the glass. the head is an off white that started out fluffy, but receeded rather quickly with minimal lacing. aroma is almost non-existant. taste is relatively simple...a touch of chocolate and a slight roasted (maybe burnt) note. the medium body goes down smooth, making it an easy drinker that should not scare anyone away based on its dark color. maybe some more flavors will eveolve in the coming weeks, we shall see. if not, it is still a solid beer, easily quaffed, and quite approachable. potential tweaks for next time: another ounce of chocolate, and a bit more Munich ~next recipe~
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