Dunkelweizen Brewday

71: Dunkelweizen
This was an all-grain recipe brewed for National Homebrew Day 2010. We brewed a 10 gallon batch on Dave Williamson’s system and split it, with each of us using our own yeast (I used Wyeast 3068). The recipe was pulled from Jamil Zainasheff’s and John J. Palmer’s Brewing Classic Styles (see pages 194-5).

Brewed: 5/1/2010
Secondary: 5/8/2010 @ 1.010
Bottled: 7/24/2010 with 4.8 oz. white sugar

OG: 1.058
FG: 1.008

Tasting Notes 8/24/2010: Pours a hazy reddish copper with a pale tan head; nose includes banana esters and toasty malt aromas that give way to melanoidin and a slight spiciness. There is also a general fruitiness present that has hints of oxidation. The front is bready and toasty malt flavors with some wheat graininess and spicy phenols, giving way to caramel and low levels of fruit in the middle. Banana emerges in the finish, lingering with a bit of alcohol flavor on the palate. Palate sensations include some drying astringency coupled with warmth from the alcohol; the mouthfeel is lightly chewy with a medium body and carbonation. Strengths are the toasty melanoidin aspects; this beer would benefit from a lower fermentation temperature to limit some of the spicy and phenolic elements, as well as the alcohol heat. I’m pleased with my first trip down Dunkelweizen lane—however, we’ll have to pay more attention to the fermentation details next time. Oh, and not let it sit in a carboy for 2 ½ months. My bad.

Competition: Dayton Beerfest (9/11/2010): 31.5; Wheat Beer winner