Organic Dunkelweizen

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.
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Jalapeño Wheat

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
    • 2 sliced and added to the boil at 15 minutes remaining

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.

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