This is another double batch beer that I am going to be fermenting one half of it with a normal yeast for the style and souring the other half. The Dunkelweizen is the second all grain recipe that I did after my switch from extract. I took a keg of it to my work’s Christmas party and it was drained within a half hour (and we don’t have that many beer drinkers). I told them I’d brew another keg of beer for the party and they all said “Make that beer you brought last year.”
I like Dunkelweizen, but not enough to drink 5 gallons of it by myself. I’ll probably get enough of it at the party, but brewing a single batch of beer takes me as long as a double. I got the idea of souring the second half and calling it an “Alte Braune”, Old Brown in German. I am going to use Wyeast’s Roeselare Blend and rack the beer after a month or 2 to a Better Bottle. I have heard that a Roeselare yeast cake changes as the bug count / Saccs ratio changes so I will add a 2nd beer after I rack this one. I was thinking about making a Mild and souring that.
When I rack the soured beer to the secondary I am going to add some dregs of Duchesse de Bourgogne and possible some Jolly Pumpkin La Roja if my local store ever gets some back in stock.
|.75||Caramel Malt 120|
|Yeast I||White Labs WLP300 Hefeweizen|
|Yeast II||Wyeast 3763 Roeselare Ale Blend|
|12 gal||80% efficiency||IBU: 15|
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