Recipe:Hefe weisse dunkel FAA

This is a brewing log dedicated to the development of the Hefe-Weisse Dunkel (Dark Yeast Wheat beer) by me, Algoldor

Recipe and aims for this beer brewing session

Basic conditions desired: alcohol per volume around 5% (alc), original gravity of 1.045, bitterness of IBU 15 SRM, average CO2 for Dunkel Weisse: 3.6-4.48 (BJCD)

Malts composition:
- 12% (w/v; 1200 g) of Weizen malz (wheat malt)
- 12% (w/v; 1200 g) of München malz (Munich malt)

Hops composition:
- 0.0146% (w/v; 14.6 g) of Saaz hops (Žatecký Poloranný Červeňák) 2-4.5% of aa (whole plug, 3.3 g at time of boil 0, 3.3 g at time 20 min and 8 g at time 75 min)

Notes of the brewing session

16:00 water was ready, 6 l at 82°C, it was let to sit aside to cool a bit
in the meanwhile cleaning the kitchen and equipment
17:00 mashing started with stainless steel false bottom (without straining bag) and house all set in 13 l stainless steel vessel -> mashing tune moved to bed, heating math switched on, tune covered by blankets
18:40 lautering started with approximately 11 l of H2O at 75°C
19:00 all wort in brewing kettle, wort volume was around 13 l
19:22 rolling boil, 3-4 g of Saaz hops added
NOTE - when mashing and lautering the straining bag was not used on the top of the stainless steel sieve/false bottom, which resulted in pieces of malt floating in the collected wort during the whole process and the wort had to be strained again and returned to the mash, the grain bed was not established well, it was an issue resulting also in lost sugars.
19:44 3-4 g of Saaz hops added
20:37 8 g of Saaz hops added, brewing boil stopped nearly immediately
20:40 brew strained from the hops and cooling started
21:00 brew started to be aerated in the fermentation vessel
specific gravity at 19°C is 1.03 (which is too low)
22:00 rehydrated yeast added and fermentation vessel moved to the incubator set at 18°C
next day 200 g of dissolved dark brown sugar and 200 ml of molasses sirup added to the brew

Post Brewing Notes&Priming

recommended amount of CO2 in Dunkelweise is 3.6-4.48 volumes by BJCP, table sugar amount for 10 l batch = 1.23% (w/v; 123.4 g)
for priming light brown organic cane sugar dissolved in 300 ml of H2O
brew transferred into 13 l stainless pot to avoid yeast cake, sugar added to the brew, mixed and all bottled into 20x 500 ml dark glass bottles and capped, Vc = 10 l, name ==> EDW-9/2/16
when tasted on several occasions the brew did not have enough body, it was quite high on alcohol decided by taste and had bit sharp flavour and odour. In total it was OK to drink but definitely not representative of the Hefe-Weisse Dunkel style, I would say it kind of “touched” the style.

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