A Dunkelwiezen there have a funky taste coming form the Sea Buck torn there is added during the end of boil and also by dry hopping with the Sea Buck Thorn. Furthermore Castle Malting “Cafe Light” malt is used to give flavors of nuts and cafe in after taste. If you wanna it to be very funky use a bit more Sea Bucktorn, but the more you use the longer it should storage before consumption as it else will be hard on the Funky side!
If you dont have access to Sea Buck Thorn you can just go ahead without hence becoming more common, or dry hop with 10-20 gram Citra insteed (see, Cit´Unkel –> https://beercalc.org/?t=143735! ).
Got consumed very fast by friends and Wife!
|Pilsner Malt||3||EBC||964||g||33 %|
|Wheat Malt or Dark Wheat||3||EBC||1464||g||50 %|
|Cafe Light||250||EBC||180||g||6 %|
|(Flaked Oats)*||4||EBC||90||g||3 %|
|Melanoidin Malt (or Cara pils)||40||EBC||92||g||3 %|
|Flaked Wheat||3||EBC||90||g||3 %|
|Chocolate Malt**||900||EBC||25-50||g||2 %|
* The Oats might not be needed. **if using pale “wheat” you amount of Cocolate malt should be on the high side.
BIAB – 55@20min by 9,5 liter at 60´C resulting in the 55`C and then placed in oven@55`C –> Raised to 64-65@60min by adding 4 liter 80`C water again placed in oven@65´C –> Mash-out 74 grader over 15 min by raising temperature on stove.
|Citra||11.0||%||3||g||FWH~60 min boil||min|
4 gram Sea Buck torn end of last 5 min boil + 2 gram dry hop i 5 days (I put the frozen berries in 5 min StarSan no-rinse, then sanitize them further with a bit boiling water, mash then and add) !
|Fermentation||MJ M20 Bavarian Wheat 5-6 gram dicetly added||18||°C||10||days|
|Lagering||No yeast added||25||°C||10||days|
|Lagering||No yeast added||5||°C||3||days|
Brewed this one 3 times see below for various changes/details!