Organic Dunkelweizen
26/05/13 15:30
I love wheat beer. I’ve brewed many types, from a tankard Hefe Weizen to a Wheat IPA to a Jalapeño Wheat. However, I just realized I have never brewed a Dunkleweizen. So I set out to change that.
These days I am pretty much a partial mash brewer. I don’t have the equipment to do full grain brewing, but like the variety that flavors that using grains provides me. So I set out to find a partial mash Dunkelweizen recipe. I could not find one that I liked, so I set out to modify my existing Hefe Weizen partial mash recipe. After some research, I developed this recipe. I will brew it soon and report back how it turns out.
Ingredients
Instructions
Soak crushed grains in 1.9 gallons of water at 150 degrees F for 40-60 minutes. Use a grain bag in which the grains can fit loosely in. Strain and rinse with another 1 gallon of water at 165 degrees F. Add rest of water for brewing and bring to a boil. Remove heat, add DME, and return to a boil. Add hops, and then boil for 60 minutes. Cool, add wort to fermentor, add water until wort is at 5 gallons, aerate and pitch yeast when wort is below 75 degrees F.
These days I am pretty much a partial mash brewer. I don’t have the equipment to do full grain brewing, but like the variety that flavors that using grains provides me. So I set out to find a partial mash Dunkelweizen recipe. I could not find one that I liked, so I set out to modify my existing Hefe Weizen partial mash recipe. After some research, I developed this recipe. I will brew it soon and report back how it turns out.
Ingredients
- 3.5 pounds of organic White Wheat Malt
- 2 pounds of organic German Munich Type II Malt
- 4 ounces of organic Vienna Malt
- 4 ounces of organic CaraMunich® Malt
- 2 ounces of organic Black Malt
- 2 pounds of organic DME
- 1 ounce of organic German Hallertauer Tradition 6% hops (6 HBU) at 60 minutes
- 2 11g packs of Danstar Munich Wheat Beer Yeast
Instructions
Soak crushed grains in 1.9 gallons of water at 150 degrees F for 40-60 minutes. Use a grain bag in which the grains can fit loosely in. Strain and rinse with another 1 gallon of water at 165 degrees F. Add rest of water for brewing and bring to a boil. Remove heat, add DME, and return to a boil. Add hops, and then boil for 60 minutes. Cool, add wort to fermentor, add water until wort is at 5 gallons, aerate and pitch yeast when wort is below 75 degrees F.
Comments
Jalapeño Wheat
06/05/12 22:00
Last year I was introduced to a beer that at first sip I absolutely loved. It was a Jalapeño Wheat beer. That’s right, jalapeños were added to the beer. It had a wonderful warmth to it. It definitely had a spicy bight, but not so spicy as to be uncomfortable. And that spice was nicely balanced by the sweetness of a wheat beer. It was a great combination of flavors. So I set out to make my own version of the beer.
I started off with my organic hefe weizen beer, but to balance the strong jalapeño flavor, I added slightly more hops and Munich Malt. I had no idea how many jalapeños to add, so I tried about 2 ounces of chopped jalapeños in the boil. After putting the wort in the fermentor, I tasted the wort. While I could taste jalapeño, I could not feel any spice. So I decided to “dry jalapeño” beer in a secondary. When I racked the fermenting beer to a secondary, I added about 8-10 jalapeños that I had sliced in half and build for 15 minutes (and subsequently cooled) to the secondary fermenter. I let it sit for 3 weeks. After that, I bottled conditioned the beer with corn sugar, and 3 weeks later I tried my creation. I was even better than I remembered. I really liked this beer.
Here is the complete recipe if you want to create it yourself:
Ingredients
Instructions
Soak crushed wheat malt and munich malt grains in 1.3 gallons of water at 150 degrees F for 40-60 minutes. Use a grain bag in which the grains can fit loosely in. Strain and rinse with another 1 gallon of water at 165 degrees F. Add rest of water for brewing and bring to a boil. Remove heat, add DME, and return to a boil. Add 1/2 ounce Hallertauer hops, and then boil for 60 minutes. At 15 minutes remaining, add another 1/2 ounce Hallertauer hops and 2 sliced jalapeños. You may also add some irish moss at 15 minutes if you like. Cool, add wort to fermentor, add water until wort is at 5 gallons, aerate and pitch yeast when wort is below 75 degrees F. After 5-7 days, transfer fermenting beer to a secondary. Slice 10 jalapeños in half (getting rid of stems) and boil them in water for 15 minutes to sanitize them and soften their flesh. Cool the jalapeños to the beer’s temperature. Add the jalapeños to the secondary, and let sit for 2-3 weeks. Bottle with corn sugar.
I started off with my organic hefe weizen beer, but to balance the strong jalapeño flavor, I added slightly more hops and Munich Malt. I had no idea how many jalapeños to add, so I tried about 2 ounces of chopped jalapeños in the boil. After putting the wort in the fermentor, I tasted the wort. While I could taste jalapeño, I could not feel any spice. So I decided to “dry jalapeño” beer in a secondary. When I racked the fermenting beer to a secondary, I added about 8-10 jalapeños that I had sliced in half and build for 15 minutes (and subsequently cooled) to the secondary fermenter. I let it sit for 3 weeks. After that, I bottled conditioned the beer with corn sugar, and 3 weeks later I tried my creation. I was even better than I remembered. I really liked this beer.
Here is the complete recipe if you want to create it yourself:
Ingredients
- 3.5 pounds of organic White Wheat Malt
- 12 ounces of organic German Munich Malt
- 3 pounds of organic DME
- 0.5 ounce of organic German Hallertauer Tradition 6% hops (3 HBU) at 60 minutes remaining
- 0.5 ounce of organic German Hallertauer Tradition 6% hops (3 HBU) at 15 minutes remaining
- 12-20 organic jalapeños
- 2 sliced and added to the boil at 15 minutes remaining
- White Labs 300 Hefe Weissen Ale yeast. Starter is recommended.
Instructions
Soak crushed wheat malt and munich malt grains in 1.3 gallons of water at 150 degrees F for 40-60 minutes. Use a grain bag in which the grains can fit loosely in. Strain and rinse with another 1 gallon of water at 165 degrees F. Add rest of water for brewing and bring to a boil. Remove heat, add DME, and return to a boil. Add 1/2 ounce Hallertauer hops, and then boil for 60 minutes. At 15 minutes remaining, add another 1/2 ounce Hallertauer hops and 2 sliced jalapeños. You may also add some irish moss at 15 minutes if you like. Cool, add wort to fermentor, add water until wort is at 5 gallons, aerate and pitch yeast when wort is below 75 degrees F. After 5-7 days, transfer fermenting beer to a secondary. Slice 10 jalapeños in half (getting rid of stems) and boil them in water for 15 minutes to sanitize them and soften their flesh. Cool the jalapeños to the beer’s temperature. Add the jalapeños to the secondary, and let sit for 2-3 weeks. Bottle with corn sugar.
Hallucinogenic Shakes
04/06/11 15:00
I recently tried the beer named Delirium Tremens for the first time. I was impressed. So impressed that I had to brew it. I searched for a recipe and finally found the one below. Unlike my other recent brews, I did not brew with 100% organic ingredients. This was because I couldn't find organic versions of some of the ingredients. So I brewed this beer mostly organic, switching only some of the ingredients in the recipe I found for the closest available organic equivalent. The beer is still in the secondary, so I cannot speak to this recipe's accuracy yet. My loca
One thing I did try that was new (for me) when brewing this beer was to make my own invert sugar. I followed this recipe using organic sugar and organic lemon juice for the citric acid, and used that instead of buying the invert sugar.
Delirium Tremens
7 oz. German Munich Malt
5 oz. Belgian Biscuit Malt
3 oz. Belgian Aromatic Malt
7½ lbs. Extra Light DME
1½ lbs. Belgian Clear Candi Sugar
1 lb. Invert Sugar (Lyle’s Golden Syrup)
1½ oz. Styrian Goldings @ 4.7% AA (7.1 HBU) (bittering hop)
¼ oz. Styrian Goldings (flavor hop)
¼ oz. Czech Saaz (flavor hop)
1 tsp. Irish Moss
¼ oz. Czech Saaz (aroma hop)
¼ tsp. Grains of Paradise
1 pkg. Wyeast 1214 Belgian Abbey Ale or 1 pkg. Wyeast 1388 Belgian Strong Ale
½ cup Corn Sugar (priming)
⅓ cup Belgian Clear Candi Sugar (priming)
OG: 1.084 – 1.085
FG: 1.013 – 1.015
SRM: ~7
IBU: 26
ABV: 9.1%
Method
Heat 1 gallon of water to 155°F. Remove the pot from the heat and steep the specialty grains at 150°F for 30 minutes. Strain the water into the brew pot. Sparge the grains with ½ gallon of 150°F water. Bring the water to a boil, remove from the heat and add the Malt Extract, Candi Sugar, Syrup, and bittering hop. Add water until the total volume in the brew pot is 3½ gallons. Boil for 45 minutes then add the flavor hops and Irish Moss. Boil for 11 minutes and add the aroma hop and Grains of Paradise. Boil for 4 minutes. Remove from heat and cool. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter and add dry hops. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with priming Sugar and Candi that has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 6 weeks until carbonated, then store at cellar temperature.
One thing I did try that was new (for me) when brewing this beer was to make my own invert sugar. I followed this recipe using organic sugar and organic lemon juice for the citric acid, and used that instead of buying the invert sugar.
Delirium Tremens
7 oz. German Munich Malt
5 oz. Belgian Biscuit Malt
3 oz. Belgian Aromatic Malt
7½ lbs. Extra Light DME
1½ lbs. Belgian Clear Candi Sugar
1 lb. Invert Sugar (Lyle’s Golden Syrup)
1½ oz. Styrian Goldings @ 4.7% AA (7.1 HBU) (bittering hop)
¼ oz. Styrian Goldings (flavor hop)
¼ oz. Czech Saaz (flavor hop)
1 tsp. Irish Moss
¼ oz. Czech Saaz (aroma hop)
¼ tsp. Grains of Paradise
1 pkg. Wyeast 1214 Belgian Abbey Ale or 1 pkg. Wyeast 1388 Belgian Strong Ale
½ cup Corn Sugar (priming)
⅓ cup Belgian Clear Candi Sugar (priming)
OG: 1.084 – 1.085
FG: 1.013 – 1.015
SRM: ~7
IBU: 26
ABV: 9.1%
Method
Heat 1 gallon of water to 155°F. Remove the pot from the heat and steep the specialty grains at 150°F for 30 minutes. Strain the water into the brew pot. Sparge the grains with ½ gallon of 150°F water. Bring the water to a boil, remove from the heat and add the Malt Extract, Candi Sugar, Syrup, and bittering hop. Add water until the total volume in the brew pot is 3½ gallons. Boil for 45 minutes then add the flavor hops and Irish Moss. Boil for 11 minutes and add the aroma hop and Grains of Paradise. Boil for 4 minutes. Remove from heat and cool. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter and add dry hops. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with priming Sugar and Candi that has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 6 weeks until carbonated, then store at cellar temperature.
Organic Hefe Weizen
10/10/10 19:34
I recent brewed a Hefe Weissen with a recipe that is loosely a clone of the Paulaner Hefe-Weißbier. I wanted to continue with my recent focus on brewing organic beers, but being a malt extract brewer, I had trouble finding organic wheat DME or LME. So I talked to the folks at Seven Bridges Cooperative to get some help. They suggested going with a mini-mash approach, and mash the organic wheat grains but use DME for the barley component of the recipe. They even help me convert my recipe into a mini-mash version. Read More...
Bottling the Organic Kölsch
15/08/10 21:30
After fermenting for 2 weeks, then 4 weeks in the secondary fermentor, 3 of which were at 45 degrees Fahrenheit, the organic Kölsch I brewed is finally ready to bottle. Keeping with the organic theme of this brew, I used 1 cup organic corn sugar even though the recipe calls for 3/4 cup. I find that I am not satisfied with the carbonation that 3/4 cup gives.
However, upon cracking up the secondary fermenter and racking it over to the bottling bucket, I was in for a bit of a surprise. My final gravity was 1.028 from an OG of 1.056. That's an apparent attenuation of only 47%. Thinking my refractometer was not calibrated correctly, I quickly took a reading with plain water. That yielded a gravity of 1.0, so it wasn't the measurement instrument. I retook a measurement once the priming sugar was mixed in, and the new reading was 1.030. I don't quite know what happened here. I used a yeast starter, and I had vigorous fermentation within 12 ours of pitching. Tasting the beer before I bottled it didn't yield a sweet malty flavor. In fact, the beer tasted pretty good, if a bit hoppy.So we'll see how it turn out after conditioning. If my gravity readings are correct, I might have some heavily carbonated beer ... probably should have gone with the 3/4 cup corn sugar like the recipe says.
However, upon cracking up the secondary fermenter and racking it over to the bottling bucket, I was in for a bit of a surprise. My final gravity was 1.028 from an OG of 1.056. That's an apparent attenuation of only 47%. Thinking my refractometer was not calibrated correctly, I quickly took a reading with plain water. That yielded a gravity of 1.0, so it wasn't the measurement instrument. I retook a measurement once the priming sugar was mixed in, and the new reading was 1.030. I don't quite know what happened here. I used a yeast starter, and I had vigorous fermentation within 12 ours of pitching. Tasting the beer before I bottled it didn't yield a sweet malty flavor. In fact, the beer tasted pretty good, if a bit hoppy.So we'll see how it turn out after conditioning. If my gravity readings are correct, I might have some heavily carbonated beer ... probably should have gone with the 3/4 cup corn sugar like the recipe says.
Brew Day: Organic Kölsch Beer
05/07/10 08:56
Today I am brewing an organic Kölsch-style beer. Here is the recipe I used and information on where to get the organic ingredients. Read More...
