Stone Brewing Company in the US has apparently been having a few (mostly harmless) chill haze issues with their famous IPA. In this:
http://blog.stonebrew.com/?p=2639
Blog post Mitch Steele describes the problem and what they are doing to try and fix it. Interesting reading for home and commercial brewers alike.
Just mashed in for what will be a late night brew session. It’s time for a Dunkelweizen.
Not having brewed one before I checked out The Jamil Show archives and found their Homebrewing Dunkelweizen episode which contains a pretty good description of the style and a good sounding recipe.
A little bit more research revealed a tip from experienced home brewer Tony over at www.aussiehomebrewer.com advising to drop the Munich malt and instead use around 60% dark wheat for the “true dry maltiness character” that’s part of the Dunkelweizen style.
Although this advice seems to contradict at least the BJCP style guidelines which specifically mention the flavours that Munich malt imparts on the style I’ve decided to give it a go regardless (who needs style guidelines anyway, this one isn’t for competition it’s for enjoying). So, here’s what I’ve ended up with:
60% Weyermann Dark Wheat
33% Weyermann Pilsner
3% Weyermann Carawheat
2% Weyermann Carafa Special II
2% Weyermann Caramunich II
90 minute boil, 25g of Hallertau Pacific Flowers at 90mins (16 IBU).
And, becuase I love it, I’m using Wyeast #3056 – Bavarian Wheat Blend.
I intend to quit my current job and become a brewer (and a farmer, although that’s another story).
That’s the plan (dream?) anyway and this blog is where I intend to document the entire adventure from start to finish. Stay tuned.