Hefeweizen

[Andy]

Mmmmm, looking forward to brewing this one

[deadlydes]

How long do you usually leave it in primary (given the straight-from-primary-to-keg method)?

remember you shouldnt brew to a schedual. time it takes to ferment depends on lots of things.
mine in all 4ish occaisions took about 7 days.
just transfer when bubbles stop going through the airlock!

[Seveneer]

Absolutely. I tend to stick it in the keg at 7 days but if you still have active fermentation then I'd leave it another couple of days. You want to let the fermentation die right down but obviously you don't want to wait for it to clear

/Phil.

[mysterio]

My last wheat (with WLP300) took 24 days to ferment out at room temperature (I.E. still bubbling). I'm not sure if thats the case with the dried yeast posted here.

[Seveneer]

Not in my experience. All done by 7 days usually.

/Phil.

[Matt]

Thanks for the info gents.

ps. Anyone had any stunning dunkelweizen experiences?

My thought were to use Phil's original and add a drop of melanoidin malt, chocolate malt, oats and crushed coriander.

Sound OK?

Cheers,
Matt

[Seveneer]

I've had many fabulous dunkelweizen moment but I've never brewed it.

If I was going to though, and I might give it a whirl soon, I'd probably go with a very small amount of crystal as I wouldn't want the roast flavour of chocolate malt. Depends what you are looking for.

My memory of dunkelweizen is that it's pretty much the same as hefeweizen just dunkel(er).

Mind you, I was...pretty drunk at the time...
/Phil.

[steve_flack]

Instead of Chocolate malt, German Carafa Special 1 would probably be a better idea as it's dehusked and therefore smoother in flavour than standard chocolate. Like Seveneer I don't think chocolate will be quite the right flavour.

Many german breweries use a product called Sinamar which is an intensely dark colouring made from roasted malts. I don't think you can get it here.

[deadlydes]

My last wheat (with WLP300) took 24 days to ferment out at room temperature (I.E. still bubbling). I'm not sure if thats the case with the dried yeast posted here.

my last wheat using wlp300 took 7 days to ferment at 20C (og 1050 fg 1012)

[Matt]

OK gents, thanks for your thoughts.

My choc malt idea came from seeing it in a few Dunkel recipes on the net that include it.

e.g. http://www.allaboutbeer.com/homebrew/re ... unkel.html

I guess its a toss up between brewing to a style or going off piste and pushing it towards personal taste.

Food for thought

Cheers,
Matt[/url]

[Seveneer]

Go for personal taste every time. I tend to brew the styles I like as I like them.

I'm an ale man through and through but I like Hefe as I spent a great year drinking hefe and Alt in Aachen back in 97-98. I brew Hefe to style because it brings back so many (hazy) memories of youth

/Phil.

[tribs]

In my upcoming brew schedule I have a hefe followed by an Aventinus (Dunkelweizen) clone on the cake.

The Aventinus calls for said Carafa. I am waiting on the special order yeast wy3638.

[Seveneer]

I'd be interested to see the recipe for the dunkels if you could share it.

/Phil

[Seveneer]

By the way, Tribs, I'm impressed you have a schedule

[tribs]

The Aventinus is the recipe by DavidW in this thread but with a target OG of 80 and Hersbrucker instead of Tettnang.

Well its not exactly a schedule as such. I just plan a few brews in advance in order repitch the yeast 2/3 times.