:newbie brewer pats back:
… and I'm pitching on a 3068 cake.
Back of the net.
Edit … reading more carefully its chocolate wheat he mentions. Bonfire slightly pissed on. Heh.
Hefeweizen
-
Matt
Reading Chumleys last post there I'm pretty cheered up now. I actually wasn't too far off by the sounds of it with my initial choc malt plans.
:newbie brewer pats back:
… and I'm pitching on a 3068 cake.
Back of the net.
Edit … reading more carefully its chocolate wheat he mentions. Bonfire slightly pissed on. Heh.
:newbie brewer pats back:
… and I'm pitching on a 3068 cake.
Back of the net.
Edit … reading more carefully its chocolate wheat he mentions. Bonfire slightly pissed on. Heh.
-
Seveneer
-
Seveneer
-
Matt
What you confused about gents?
This is the bit I was referring to (or were there other confusion matters)?
This is the bit I was referring to (or were there other confusion matters)?
Matt
Jim, you're right about dark Munich. A good German dark Munich malt from Weyermann, Weissheimer, and Durst ranges from 8 to 20°L. Although this is a controversial subject, my personal recommendation would be to stick with those brands, and bypass the American, Canadian, and Belgian/French brands. Add a little carafa to get the color you're after. I would use the darker Durst malt over the other two (available at Northern Brewer). Crystal and chocloate wheat are also excellent suggestions, but I'd want to limit their use to 0.5 - 1.0 lbs. Like I said before, my previous attempt at Aventinus came out too thick - I think this beer is mostly wheat.
For a yeast, I have been using several brands and strains of wheat yeast at different temperatures, and have come to the conclusion that it is all a crapshoot. Heck, Aventinus is a crapshoot. Sometimes I have a bottle that has rich ripe fruit esters with just a hint of clove, others the clove dominates. The only advice I would offer is whatever yeast you chose, brew a 1.040-1.050 wiess beer first, and pitch the Aventinus clone on the yeast cake.
Myself, I would use 3068 and ferment at 68°F.
-
Seveneer
Yeah I missed that.... That said, I'm still a little confused.... 
Isn't Aventinus a weizenbock rather than a dunkelweizen? I thought they were different types of beer. I could be wrong but I thought dunkelweizen was a dark version of hefeweizen and bock was a strong dark beer.
I dunno, nothing's making much sense right now
/Phil.
Isn't Aventinus a weizenbock rather than a dunkelweizen? I thought they were different types of beer. I could be wrong but I thought dunkelweizen was a dark version of hefeweizen and bock was a strong dark beer.
I dunno, nothing's making much sense right now
/Phil.
-
Matt
-
BlightyBrewer