AG#17(a&b) Munich Dunkel Weizen

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AG#17(a&b) Munich Dunkel Weizen

Postby CraftyTim » Tue Oct 21, 2014 18:26

This is a 42l batch split into two, one fermented with Safale S-33, one fermented with NBS Weiss Yeast, bit of an experiment as I've not done a dark wheat before or a brew without pale or pilsner base malts.

No brewday photos, but I'll add a tasting report with beer photo when it's ready (expected towards the middle-end of Nov). I missed my target OG by 5 points as I mashed with too much water and had to boil for 2 hours to get it within an acceptable range. I also used Goldings in place of German Noble hops as I had none in stock.

Munich Dunkel Weizen
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.013 SG
Measured Final Gravity: xxxx SG
Estimated Alcohol by Vol: 4.8 %
Actual Alcohol by Vol: xxx%
Bitterness: 16.0 IBUs
Calories: 417.6 kcal/l
Est Color: 35.7 EBC

Grains
3.00 kg Munich Malt I (14.0 EBC) 36.6 %
2.00 kg Munich Malt II (23.0 EBC) 24.4 %
2.50 kg Wheat Malt, Ger (3.9 EBC) 30.5 %
0.20 kg Chocolate Malt (1000.0 EBC) 2.4 %

Hops
40.00 g Goldings, East Kent [6.37 %] - Boil 90.0 min 16.0 IBUs

Fermentation
1 vial Clarityferm per batch (I make gluten free beer)
17a Safale S-33 ferment @ 18.7°C 2 days, rise to 19.7°C 1 day, rise to 20.7C hold up to 14 days
17b NBS Weiss ferment @ 19.7°C 2 days, rise to 20.7°C 1 day, rise to 21.7C hold up to 14 days
Chill @ 0°C for 7 days, keg and carbonate to 3 vols
all subject to change

Water Profile
Using Murphy's dark ale profile
Alk 145ppm (reduced from 275ppm)
Cal 125ppm (no change from measured ppm)
Cl 300ppm (guesstimate)
S04 100ppm (guesstimate)
Used CRS to reduce Alkilinity
Added table salt to increase Cl
pH 5.45 during mash

Mash Schedule
Mash-in 38°C
rest 10 mins stir
rise to 63°C stir
rest 40 mins
rise to 71°C stir
rest 40 mins
rise to 78°C
hold 15 mins
boil

Last edited by CraftyTim on Fri Oct 24, 2014 08:55, edited 1 time in total.

I'd rather have a bottle in front of me, than a frontal lobotomy :D
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Re: AG#17(a&b) Munich Dunkel Weizen

Postby pittsy » Tue Oct 21, 2014 20:15

Looks interesting , do you know your mash ph ? I start off with 137 alkalinity before treatment but it would leave my brew astringent ( hopefully yours will be fine) .
My calcium and others are lower so yours may well balance fine as you have it .
Hope it's a good brew ( both of em ) :thumb:
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Re: AG#17(a&b) Munich Dunkel Weizen

Postby CraftyTim » Tue Oct 21, 2014 20:31

Mash pH was 5.45, so not much of a problem there, this is going to be an interesting brew(s) to taste :D

I was looking at Munich water profiles that were stating that Alk is high, so just went with that and a combination of the Murphy's profile for Milds, Stouts and Porters. Braukaiser provided a bit of info too, but I'm not a water expert by any stretch and I could have misread the numbers :whistle:

This is the first brew I've tried with such high Alk :o

I'd rather have a bottle in front of me, than a frontal lobotomy :D
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Re: AG#17(a&b) Munich Dunkel Weizen

Postby TwoBottles » Mon Jan 05, 2015 15:15

How did this go in the end?

Thinking of brewing an Imperial stout type and looking at yeasts that can be used.
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Re: AG#17(a&b) Munich Dunkel Weizen

Postby CraftyTim » Mon Jan 05, 2015 20:15

TwoBottles wrote:How did this go in the end?

Thinking of brewing an Imperial stout type and looking at yeasts that can be used.


Both turned out really well....almost perfect...... apart from both beers finishing a couple of points too high (dry yeast playing up!). I'll be brewing this again with liquid yeasts next time, the recipe is spot on (for me). Even with a slightly higher finish than expected, they are not too sweet, malty as they should be, but not oversweet, colour was as expected.

Other than the yeast, I don't think I'll make any changes the next time I brew this style.

I'd rather have a bottle in front of me, than a frontal lobotomy :D
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