In the Fermentor: Ein Heldenleben Dunkelweiss

2012's Dunkelweiss was so fun that I had to make another one for 2013. Unlike last year's beer, this one uses a much simpler grain-bill (four malts instead of seven), in addition to a Single Decoction Mash. I've also switched to a liquid Weiss yeast, in hopes of getting stronger banana and clove phenols. As before, there's mild bitterness from Opal hops and no aroma or flavor hops to get in the way of the yeasty goodness that is Dunkelweiss. An important note here is that I feel it's important to use German Munich Malt. The North American Munich Malts I've employed in the past just don't seem the same as their German counterparts. In six short weeks, my work shall be rewarded.

Here's the recipe for five gallons:

Grains:
3 lbs Weyermann Dark Wheat
3 lbs Weyermann Pale Wheat
3 lbs Weyermann Light Munich
2 oz Weyermann Dehusked Carafa II

Hops:
0.5 oz Opal (6.3% a.a.): 60 min

Total Boil Time:
90 min

Yeast:
White Labs WLP300 - Hefeweizen Ale Yeast

Mash Schedule:
Protein Rest: 122F for 20 min
Decoction: Heat and rest ~1/2 of mash at 155F for 20 min followed by a 15 min boil
Saccharification Rest: 152F for 60 min
Mashout: 168F for 15 minutes

Original Gravity:
1.052
Estimated Final Gravity:
1.011

IBU: 14
SRM Color: 14

Fermentation Schedule:
2 Week Primary
2 Weeks Secondary
2 Weeks Bottle Conditioning

Cost: $14 per case
Commercial Equivalent: Hacker-Pschorr Dunkle Weisse: $36
Savings: $22

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