My long running romance with German Hefeweizen hit a speed bump. As the frigid Texas winter rolled in, I found my self wanting something with more malty roast umph. This lead me to a few pints of Porter, and delicious they were! But I missed that bready, chewy wheat flavor, eventually landed me in front of a half liter of Weihenstephan dunkelweizen. And let me tell you…. It was falling in love with weizen all over again. Nutty, malty and roasty packed in with the coveted Weihenstephan wheat yeast flavor.

brewdown dunkel wlp300


Recipe – Designed to be a malt forward, bready, nutty, toasty and creamy ale. I wanted to pump isoamyl acetate (banana) out of this fermentation through underpitching, under oxygenating and high end temperature. Cara wheat for head retention, Vienna and Munich for roasty and nutty flavor and chocolate for some color and flavor.

  • Batch Size: 3.5 Gallons
  • 4.25 Lbs German Wheat Malt
  • 1 Lbs German Pilsner
  • 5 oz Vienna
  • 5 oz Munich
  • 3oz Cara wheat
  • 3oz Chocolate Malt
  • 3 mL Lactic Acid (5.3 pH mash @ room temp)
  • 0.25 Campden Tablet
  • 0.6 oz oz Hallertau Mittelfrueh (60min)
  • 0.5 tsp Wyeast Nutrient
  • 15 seconds pure O2 (2 micron stone)
  • 5 grams WB-o6 (rehydrated)

Specs –

  • OG: 1.051
  • FG: 1.008
  • 5.6% ABV
  • SRM: 14.97
  • IBU: 12.78
  • Mash: 60min @ 152°, 1.75 gallon sparge
  • Boil: 60min
  • Fermentation temp: 70° and let rise up to 72°
  • Brewday Cost: $18.27


Brewdown Dunkleweiss dunkelweizen dunkel weissbier wb-06Brewday – Full of unfamiliar ingredients, I opted to send this batch through the smaller stove top kettle. The risk and effort of these small batches makes the 4 gallon kettle the ideal platform for experimentation. Mashed in at 160°, reaching 152°. The mash yielded much higher efficiency than expected, reaching 1.059. Sparged with 1.25 gallons and then added another half gallon at boil to hit and OG of 1.051.




Reached boil and added 17 grams Hallertau Mittlefrueh at 60 and Wyeast nutrient at 10. Sanitized the immersion chiller and began cooling. Meanwhile I rehydrated 5 grams of Fermentis WB-06 in 200mL 100°F sterile water. Cooled the wort to 70°F and pitched the yeast.





Fermentation – 

1 day post pitch – Fermentation was quick to take off, airlock bubbling 16 hours after pitching.

4 days post pitch –  1.011

114 days post pitch – 1.008. Bottled to 3.0 vol.


Tasting – As I wrote in the BAVARIAN HEFEWEIZEN #2 – Unrestricted Fermentation post, this yeast just isn’t correct for this style. Great grain bill, malty, filling, but the yeast character was severely lacking. Back to WLP300.

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