Dunkelweizen

Source: Mark Stevens
Recipe added: 07/02/97
Email: stevens@burp.org

I entered my all-grain dunkelweizen in the Spirit of Free Beer competition, and while it did respectably well with scores in the 30s, judges commented on the relatively low phenolics and esters (a criticism I agree with, and have often noted in beers brewed with the Wyeast 3056). I've gotten much better clove and banana nose from the YeastLabs W51 in past years, but can no longer find this yeast locally, so I got some CL-920 from a friend who ordered it through Brewers Resource (I didn't want to order it myself since the weather is now getting a bit too warm). The CL-920 reputedly produces good phenolic and ester levels. I've only just kegged this beer, so cannot yet offer good tasting notes, however, I did sample it as I was kegging and was fairly pleased with the higher phneolic/ester character which struck me as a bit similar in aroma to those circus peanut candies. While I think this beer likely has a better yeast signature than my previous one, I personally prefer the more muted yeast character in a dunkelweizen where I like to be able to also focus on the malt flavors a bit. Still some work to do on achieving the perfect balance for this style, so time to brew again...

Specifics

Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: ~1050
Finishing Gravity: ~1010
Time in Boil: 60 mins
Primary Fermentation: 65 F for 7 days
Secondary Fermentation: 65 F for 7-10 days

Ingredients:

3.3 # Northwestern weizen extract
3 # malted wheat (Weyermann, 1.4L)
1 # 2-row pale malt (Briess, 1.6L)
1 # dark Munich malt (Gambrinus Munich 100, 30L)
1/8 # chocolate malt (300L)
1 ounce Mt. Hood pellets (5% alpha, boil 60 mins)
CL-920 German weizen yeast (slurry)

Procedure:

Stovetop infusion mash @ 152 F for about 45+ minutes. Sparge lightly, bring volume up to about 5-1/2 gallons and bring to boil. Add extract and hops. Boil one hour. Force chill to around 58-60F. Pitch yeast and ferment a week or so (or until krausen drops), rack to secondary and continue fermenting another week or so.

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