New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 15 - German Wheat and Rye Beer => Topic started by: Trish on February 04, 2011, 11:20:42 PM
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Hi Everyone,
This is my first attempt at beer-making (with Kyle's input, of course!!). The recipe was on the old website, but here it is with an update on the results!!
5 lbs. White Wheat Malt
5 lbs. American 2-row
0.125 lbs. Roasted Barley
0.5 lbs. American Chocolate Malt
0.25 oz. Galena (Pellets, 11.00 %AA) boiled 60 min.
0.25 oz. Saaz (Pellets, 5.8 %AA) boiled 10 min.
Yeast : Fermentis S-04 Safale S-04
IBU : 15
So, the Dunkel is done fermenting and it's carbonated. We've been trying it over the past few days. The verdict: we're thinking that the flavor is lacking in complexity, and that we used the wrong yeast. We specifically avoided WB-06 because at the time we only had one beer that had used it that wasn't ready yet, but smelled overpowering. So the Dunkel doesn't really have the esters appropriate for the style.
But, I have to give myself props because it was my first beer! It's not that bad tasting. Kyle's first beer was a no-boil Cooper's Kit, so this is quite a bit better.
Already looking forward to the next brew! :D
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If you try the style again in the future, I'd definitely recommend using the Wyeast 3068... I really can't see great weizens being made with dry yeast.
I think you'd be really happy with the results!