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

Note - this brewing experiment is basically repetition of the EDW-9/2/16 which did not worked as planned therefore I have decided to repeat it.
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:
- 0.018% (w/v; 18 g) of Saaz hops (Žatecký Poloranný Červeňák) 2-4.5% of aa (whole plug, 14 g at time of boil 30 min (for 60 min), 4 g at 85 min (for 5 min)

Notes of the brewing session

mashing - 2.4 kg of malt (t +- 15°C), grain to water ratio 1:3, mashing t=68°C, heated water - 7.2 l of 75-76°C
13:53 7.2 l of 76°C water for mashing ready, malt slowly added and mixed well, temperature 64°C, brought up to 68°C by addition of hot water and let to mash under the blankets in the bed for around 120 minutes
in this case stainless steel sieve/false bottom was combined with straining bag
16:00 lautering/sparging started with 76°C water
16:50 rolling boil of the collected wort
17:20 14 g of Saaz hops added
18:15 4 g of Saaz hops added
18:20 brew strained into fermentation vessel and started to be cooled
18:40 aeration was started by an aeration stone, and also yeast rehydratation started
yeast added, brew fermented at 17°C in the incubator, Vc = 10 l
original gravity - when rolling boil started - t=11°C, 1.042, specific gravity after the yeast pitched at t=16°C, for Vc = 10 was 1.046. When the final wort tasted it seemed to be bit bitter

Post Brewing Notes&Priming

on 27/3/2016 the brew was transferred to another stainless steel vessel disposing the yeast cake, 1.24% (w/v; 124 g) of light brown cane sugar was added for priming and brew harvested and bottled as EDW-9/2/16 - which was wrong labeling, it was suppose to be EDW-29/2/16
when tasting the brew later on, the results were really nice 7/10, well carbonated, nice light flavour, it was brewed to the style, happy with the result planning to use this procedure and recipe for a bigger batch.

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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