Sunday, December 2, 2007


Blackberry Stout tasting.
It was brewing day here on Matadero, so I've been busy. I really wanted to do a recipe that was entirely my own, and decided to try making a Bavarian dunkelweizen. If you've never had the style, I can strongly recommend both the Franziskaner and Weihenstephaner. It's a german wheat beer with more emphasis on the malt that I think makes it more drinkable than your average hefeweizen. My numbers missed the style parameters by a few gravity points and several IBU, but I'm optimistic. I also decided to try using filtered (Brita...took forever, buy at the store next time) water instead of tap. It was also my first time using a dry malt extract, which has a hot break that liquid extract doesn't. I picked out two caramel malts for color and sweetness, as well as a roasted malt to push the color closer to a dunkel. Hop selection was a bit limited, so I list below both what I used and what I wrote into the recipe. This difference in hops accounts for the added bitterness.

Batch #4
Dunkelweizen (extract), Hefeweizen Ale Yeast (White Labs P300)
--3 lbs Wheat Malt Extract (dry)
--4 lbs Ultralight Malt Extract (liquid)
--8 oz Crystal 40L
--8 oz Crystal 80L
--2 oz Roasted Barley [4oz Rostmalz]*
--1 oz Palisade 9.7%AA (60min) [1 oz Tettnang 3-6%AA, 60min]*
--1 oz Santium 5.8%AA (5min) [1 oz Fuggles 3.5-5.5%AA, 5min]*
OG: 1.057
FG: 1.016 after 21 days in primary. No secondary.
ABV: ~5.4%
Calc. IBUs: 29.4 [14.6]*

[]* Intended recipe, substitutions made based on availability.

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