Saturday, 13 August 2011

Brew Day: DunkelWeizen

Another chance to try one of the Brewtek yeasts today, this time it's CL930 "German Weiss".  It's listed as being "Milder than CL920" which is why I wanted to use it, but since they also say it's "from a famous German yeast bank" it may be that it's actually the same yeast as Wy3068 and WPL300: 'Weihenstephan 68'.

Estimated OG: 1.054 SG, Estimated Color: 17.1 SRM, Estimated IBU: 16.5 IBU
Boil Time: 65 Minutes

Wheat Malt, Pale (Best Malz) (2.0 SRM)    52.0 %       
Munich I (Weyermann) (7.1 SRM)            42.0 %       
Crystal (Joe White) (72.0 SRM)            4.0 %        
Carafa Special II (Weyermann) (415.0 SRM) 1.0 %        
Wheat Malt, Midnite (Briess) (742.0 SRM)           1.0 %        
0.68g/L Hallertau Aroma 09 [8.10%]  (60 min)      16.5 IBU     
0.09g/L Calcium Sulfate (Mash)
0.18g/L Calcium Chloride (Mash)
9.1 billion cells/L  (Starter)  German Weiss (Brewtek CL930)
This is also my first chance to use the two new wheat malts I picked up last weekend.  Best Malz list their Pale Wheat Malt as being 2 SRM - they actually say it's 3-5 EBC, 1.6-2.3 °L, which works out about 2 SRM.  However, while the bag does say 'Best Weizen Malt' 'Best Wheat Malt' it looks to be much darker than the last sack of Wheat Malt I had (from Barrett Burston which was listed as 1.2 SRM).  The Best Malz wheat almost looks a similar (but more orange) colour to the Weyermann Munich which is about 7 SRM (and also the colour listed for Best Dark Wheat Malt):
Best Wheat Malt (left), Wyermann Munich I (right)
Midnite (yes American spelling) Wheat malt from Briess in the USA is a glossy pitch-black colour that they say "will deliver intense color and subtle, smooth flavor ... without bitter or harsh flavors" so it seems like a good choice for darkening the DunkelWeizen when combined with some Carafa Special II:
Carafa Special II (left), Midnite Wheat (right), JW Crystal (bottom), base Munich I (top middle).
Mash schedule was a double infusion, the first for a protein rest at 55C and the second for the Saccrification at 67C.  A single decoction was used to setup the temp up to mash-out at 76C.
Decoction boiling on the stove.
When brewing beer using only hop-pellets I usually remove the slotted pickup tube because a decent whirlpool is enough to concentrate all the hop debris and break material in the middle of the kettle.  Without the pickup tube in place, the tap essentially siphons off the clear wort from the edge of the kettle without any additional complication:
With more than 50% wheat some haze is probably expected into the fermentor, but with the wort chilled well by the CFC the yeast was pitched almost immediately.:
The style guidelines suggest the colour should be "Light copper to mahogany brown" as you can see at the very top of the photo above, the wort leaving the copper CFC is pretty much exactly the same colour as the copper pipe, so it should be spot-on what is expected for the style.

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