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Hops are minimal in this beer: 15 IBUs of anything added at the start of the boil is fine. You want essentially one additional malt note in the beer, and it can be almost anything because this grist and the esters/phenols that are coming can accommodate a wide range of flavors. Choose something new, an old favorite, a variation (Special Roast instead of 120, for example). You’re also going to add an additional half-pound of specialty malt to the grist, of which two ounces (57 g) will be Carafa II (mostly for color) and the remaining six ounces (170 g) can be any caramel malt you like. For a five-gallon (19 l) batch, five pounds (2.25bkg) of each should do it. This one is no exception, but I would caution against adding any more than 50 percent-while I’ve never had a stuck sparge because of too much wheat or rye, it does happen, and I’d hate to recommend a recipe that resulted in a process problem! So one half of your base malts should be wheat, and the other half Munich malt. Every brewer should try to make this style when starting out because it’s also a very easy beer to get right.īy tradition, German wheat beers should be at least 50 percent wheat malt. There’s a distinct “bakery” character to it, on my palate, and I find that it also holds up better with food pairings.
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Where the Hefe is like drinking trail mix, Dunkels is like drinking fruitcake. It shouldn’t make the beer “heavy,” but it certainly adds an element that’s absent from the Hefe. But the Dunkels version differs from its lighter sibling in that it also adds a richer bread and toast flavor. They’re also both very easy-drinking, with a soft mouthfeel and high carbonation. The characteristic flavors of banana and clove are present, as is the tendency to allow the yeast to remain in suspension, and the beers are largely indistinguishable in their brewing processes.
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Practically speaking, it’s the German Hefeweizen, plus a richer malt flavor. Styleĭunkelweizen (or Dunkles Weissbier) is, as its name states, simply a dark wheat beer. Out-of-season beer is better than no beer, so I opened one-and was blown away by how well it worked on a warm summer night! So while I’m writing this with an eye toward making your Dunkelweizen for that September-ish “shoulder season” before the Oktoberfests come out to play, don’t be afraid to brew it and drink it now.
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Throughout the brew day I was thinking how great this would be as a “back-to-school” beer, and I had every intention of letting it sit in the cellar for a few weeks-I do love a little delayed gratification.īut then I had a party, and my guests drank the fridges dry, and a week later all I had on hand was my Hitzewelle. I first made my Dunkelweizen in the middle of a heat wave (hence its name, Hitzewelle, which is German for heat wave) because the malt profile made me think of the great beers of autumn.
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