This beer packs a really good flavor and it is very easy to brew with little effort. if you like wheat dark beers you will enjoy this. I brewed this 7 weeks ago and been drinking it. tip make sure you put into what ever brewing program you using the equipment you have too ensure you get the right numbers. The system that is used in the clip is very efficient I just bought one well worth the money/ I have brewed a few of the beers that he has done and they all have been great. this is one I highly recommend for new brewers or someone that loves wheat beers.
I've brewed this recipe three times now, but this time is my first open fermentation! One of the best recipes I've ever used by far. Crossing my fingers to the ferm gods.... should I be concerned with bugs trying to get into the slits in the foil? Cheers brother!
Thats a new one 😂 I'll add it to the list of comparisons which includes Bill Hader in superbad and some Italian soccer player lol. Glad you enjoyed the video, thanks for stopping by!
You're a total beer nerd. Love it lol already subscribed watching another video. Also noticed you aren't slacking on the whiskey either lol keep em coming
Weizen's are my favorite beer. Regardless of the season, and dunkelweizen is my favorite of all. You brewed an exceptional looking dunkelweizen! You've made me final want to pull the trigger and start brewing with this video!
I finished this beer a few weeks ago. I fermented at 72 degrees and has a very strong banana smell which is what I was going for. I have never been impressed with the commercial versions I have tried but a buddy of mine loved a dunkelweizen he used to get and described it to me as having a strong banana smell so that is what I went with. This beer turned out very balanced and easy to drink with very little bitterness. Wound up around 5.7 abv but drinking it, seems a bit less. I will definitely brew this again.
Another great video and now I really want to try this one! Just a suggestion on a video, but would you be interested in doing a video on your kegging setup, or more generally, balancing/maintaining a kegging system? I am just getting into my first bout with kegging (about to keg an American Wheat Ale) and I am looking for all the advice I can get on that topic. Thanks!
I've gotten a lot of requests on this sort of thing before, so it looks like I should do that eventually. I don't have any footage of the build but I could do more equipment stuff over the course of the year.
Just brewed this on ye old cooler mash tun/keggle system and it came out great! We had to sub dark Munich with red x due to supply and used Imperial Stefon (which went ham). Thanks for sharing this one!
I think this will be my next brew.. my last brew was a hefeweizen.. it came out more on the weihenstephaner side for sure and lasted about a week in the keg.
Pretty impressive what you have brewed. Unfortunately i cannot judge the aromas, because of well known reasons ;-) . Since i haven't got the equipment and knowledge, i heavily depend on the close by Getränkemarkt/Beverage Market. A 20 x 0,5 liter crate is around 15 € for Dunkles Gutmann Hefeweizen, Dark Gutmann Hefeweizen. That should do.
Nice job. I brew an almost exact DW with just slight grain % differences. I prefer 3068 fermented @ 68F and consumed young. Also, that Nikka Whisky is the perfect marriage - showcasing caramel, raisin, plum and spice - for this brew. Fine choice.
Brewed a Wiess Bier and got a sulphury (unpleasant) aroma. Taste is OK but not great. I used Mangrove Jack's M20 dry yeast. Any idea why that sulphury smell? Was the fermentation temperature too low as 17C/62F? I must add that this is the second time I brew a Wiessbier and I had used Fermentis WB-06 previously and the beer turned out just great and was very pleased with it.
How old is it? A lot of German yeasts, both ale and lager yeasts, will kick off sulfur aroma when the beer is young, like for a few weeks old. They don't always do it, but don't worry, I'm 99% sure it will get better with time.
Sounds like a good beer, have to try making this one for myself! Also tip: set your camera to manual focus, especially if you are sitting in the same spot! Overall great informative stuff as usual
Thanks for watching! Yeah I think I may have to start going back to using my manual focus lens for thats stuff. Its pretty frustrating when you get to editing day to see crap video.
Another great video bud! I'm brewing an Ur Weisse this weekend. Older cousin of the Hefe but not as dark as the Dunkelweisse but just a tad stronger. I love having Weisse on tap.
Quick question on the grain bill: You use the regular pale wheat malt that you would use in a regular Hefeweizen for this recipe, right? I am asking, because my attempts to make Dunkelweizen and Weizenbock weren't particularly successful and I think that it has something to do with me using the dark wheat malt I can get at my homebrew online shop. I had already written the dark wheat beers off because of that but if you can get that color with pale wheat malt and your beer tastes good, I might give them another shot.
Awesome video man! I planned to do a Hefeweizen for my next batch, but I'm definitely making a Dunkel now! Do you have any recommendations to convert this into an extract recipe?
Thanks! Hmm that's tough as I don't have too much experience with extract brewing other than my first few batches ever, so I don't want to lead you astray. I would recommend checking out the dunkelweizen entry in the book Brewing Classic Styles. Very cheap and has award winning extract recipes for every BJCP style.
Another great video. Very descriptive and informative. I don't know about anyone else, but I actually miss your ranking of beers. It seemed to offer a little more perspective.
Thanks for watching and I'm glad you enjoyed it! If you want a numerical breakdown I'd say probably an 8/10. I liked this much more than my last hefeweizen because it has so much complex flavor. It's just not mind blowingly good. I also realized I subconsciously forgot to add the potential improvement piece but I would maybe add a small percentage more caramunich to add some extra depth, that might also raise the FG enough to a point where its more balanced
Looks like a tasty beer, though its been years since I've brewed or tasted a dunkelweizen. I like your semi-open ferment technique, do you think that would work for people like us who use a fermentation chamber or would the accumulation of CO2 in the chamber itself negate the advantages? WIth regards to your edit, I think the way you streamlined the boil etc with voice over worked really well and still left all the tons of information you put in on the history/ingredients etc which is what is one of the main draws of this channel. Prost!
Thats a good question. I don't think I necessarily have the knowledge to definitively say whether or not that would have an impact. But purely speculating based on the extensive .001 hours of research I did, I think it has to do with backpressure, and that weissbier yeast is sensitive to slight increases above standard atmospheric pressure. So...maybe? Glad you are enjoying the formatting tweaks!
Great stuff. Do you get your grains from a LHBS? Just curious as some of these grains are hard to get locally where I am. Also, did you do a vid on the build of your keezer? I like that size. Is it a 7 cu ft model? Thx!
Yup, I try to support my LHBS as much as possible, so about 99% of my ingredients are from there. That is correct, its a 7.1 cu ft freezer, but no unfortunately I did not do a video on that. I've gotten a lot of requests though so maybe I can break it down one of these days
Is that a bottle of Nikka Coffey Grain Whisky? One of my favorite whiskeys. Light, and still complex. I always get something like peaches and cream on the palate.
Cheers for another great video I'll certainly be trying this one out myself. Quick question though, have you experienced off putting sulphur odours using this 3068 yeast? I recently did a Hefeweizen and fermented at about 20 degrees to encourage a bit more banana esters and was horrific by the terrible sulphur like odour that was emitting from the fermenter. This didn't go away even after bottling and conditioning. Its been a few months and every bottle I crack still has this horrible smell. Any thoughts? Is this why they do open ferments for the first few days perhaps?
Yup, most definitely early on. Similar to lager yeasts but not as strong. Although in my experience that went away as fermentation continued. How long was your fermentation?
@@TheApartmentBrewer Ok fair enough cheers for getting back to me. My fermentation was for 12 days so nothing too strange there. It might be a case of try another batch with the same recipe and compare the results! Good excuse to brew more beer which is always a good thing!
Watching the video with my Roggen Dunkelweizen, which is a marriage of a Roggenbier and Dunkelweizen.. Fermented at the lower end, the result is more spicy than bananaey.. That was my aim though.. Next time I will brew one like yours 😄 More banana and raisiny, like Schneider Weisse Aventus.. Cheers🍺🍺
That sounds phenomenal! I bet the rye goes great in that sort of thing (I actually enjoy a moderate amount of clove). Schneider Tap 6 is among my all time favorite beers. When I tackle weizenbock I will be aiming for that flavor!
@@TheApartmentBrewer I will be brewing a hop forward red rye ale sort of beer soon too. I got my malts, hops and yeast ready. Cant wait to watch your next video. Stay safe☺️🍺🍺
Thanks very educational and just about to embark - could you please tell me the amount of yeast you used for this delicous looking 5g brew? Was it a full packet of 125 mls / 4.22 fl oz ? Just thinking of making 2 1/2 gallons (20 pints). Thank you!
Thanks. The fermentation went great and now on to bottling! I followed your excellent recipe and started out with 5 gallons. I guess its normal after the mash/boil that I end up with 4 1/2g .. do I then add some extra boiled water to take it back up to 5g? Thanks!
So everyone's losses are going to be slightly different, but thats why I usually try to shoot for about 5.5 gallons into the fermenter. I wouldn't advise just adding water to your already fermented beer, thats gonna change a lot about the flavor. If you want to top up the volume before fermentation though, thats a perfectly fine thing to do as long as its sterile water
The sight glass I found at brewhardware.com and I would also recommend them for the quick disconnects as well. They stock a variety of different fittings.
The most interesting thing about dunkle hefeweizen is, that the caramel like sweetness and the high carbonation creates an almost soda pop like feel on the side of your tongue, were you able to experience that?
Well, I think I'll be brewing a "Dunkle" seeing I have all the ingredients except dark munich malt. I'll be making a run to the LHBS. Thanks for clarifying the % on the malt. 4 1/2 lbs seemed a bit much.😄 Cheers🍻
The ingredients for this beer are actually pretty cheap. I think my total cost was around $30. Homebrewing equipment has a wide range of cost, but you could brew this beer using anything from a $50 starter kit to a $1000 recirculating system.
Well, if you have a local brick and mortar homebrew shop near you that would be a great place to start. They should be able to help you figure out exactly what you need. If not though, Amazon or northern Brewer have home brew starter kits that should help you get started!
@@TheApartmentBrewer thank you I love German Dunkel weizens however we have only weihenstephaner available not paulaner not hacker pschorr (I am talking only about Dunkels), not maisels not Gutman and so on try to make my own
At 07:00 your making Itallian meatball spaghetti, if your not following the reinheitsgebot when home brewing German beer, you beter buy a bottle in the store.
Love you channel man, but you need to figure something out with your camera constantly going in and out of focus. It's really distracting. Thanks for the video and recipe!
Ugh tell me about it. That sort of subtle out of focus doesn't show up on the camera LCD screen when I review the shots, so just imagine how I feel on editing day when I discover it. I'm working on playing with different lenses and focus modes so hopefully I can get it to be a bit more robust.
@@TheApartmentBrewer I'm not video guy, but I imagine you would do well to lose the autofocus and do a quick check to make sure your shot is in focus. Your hand movements and position changes are going to effect the focus less than your camera trying to reset itself every time it detects an anomaly. Also, this is just a personal thing of mine I suppose, but I would greatly appreciate it if said SOMETHING different from "smash the like button". I understand the need to remind people to engage with the video if they enjoyed it. It's just that particular phrase is what literally every over-hyped gaming channel says, word for word. Makes my muscles tense up, haha! (Seriously, though, do what you want.)
All good criticisms and well received. I have a manual focus lens that is frankly leaps and bounds better quality than my auto focusing lens used here and while it was a bit easier to trust that the technology would work thats not always the best course of action. I think I will be moving back to my MF lens for these segments. As for smashing the like button, yeah, everyone says that too but I do really need people to click that stupid thing otherwise I wouldn't say it. Its one of the largest decision factors in whether youtube decides to recommend my video to people watching similar content. I just tend to imitate more successful channels that I also follow hence the "smash" language. Hope you enjoyed the video though!
@@TheApartmentBrewer Yeah, it's just a personal thing, so don't worry much about it. TH-cam is a weird, wonky place. It keeps recommending me minecraft videos and somehow, someway, not very many brewing videos, even though I was a brewer and am an avid homebrewer. The algorithm has absolutely no idea what it is doing, and youtube corporate has no sense of anything outside of their internal cultures (hence the broken algorithms). [/rant] You do good work and I'm just a nitpicker, haha!
All hail the almighty but broken algorithm! 😂 hopefully you can convince it you're interested in more home brewing content, but thanks for checking out the channel. Glad you enjoy it!
To be honest. You shouldnt view decoction mashing as the holy grail to better beer. Research done by Weihenstephan has even shown that decoction mashing has insignificant impact on the flavor and color of beer. Decoction mashing is just an example of a hyped up traditional method that works for making beer, but isn't necessarily better.
I wouldn't say I view it as a holy grail, thats a bit of a stretch. I just think it has some subtle flavor impacts that would matter if you brew the beer you drink, and is definitely worth doing at least once. As I said in the video I don't think it's necessary to make a great beer and can be simulated with a small percentage of melanoidin malt
Hi. Roger from Brazil. I like só much yr vídeos. But over than 12 mim is só much time. Same times OK, but yrs vídeo is over than 22 mim the most of the time. Less than 12min please. Bye
Still my favorite beer style by far in 2024!
I just brewed one before this video was posted and I'm drinking it now. The perfect beer style for my taste, cheers
Definitly my next! Just can't wait. Now i have a british brown ale in the fermenter.
This beer packs a really good flavor and it is very easy to brew with little effort. if you like wheat dark beers you will enjoy this. I brewed this 7 weeks ago and been drinking it. tip make sure you put into what ever brewing program you using the equipment you have too ensure you get the right numbers. The system that is used in the clip is very efficient I just bought one well worth the money/ I have brewed a few of the beers that he has done and they all have been great. this is one I highly recommend for new brewers or someone that loves wheat beers.
Thanks for the support!
I've brewed this recipe three times now, but this time is my first open fermentation! One of the best recipes I've ever used by far. Crossing my fingers to the ferm gods.... should I be concerned with bugs trying to get into the slits in the foil? Cheers brother!
Nice! Glad you're enjoying the recipe so much! I wouldn't worry about bugs getting in unless it's really buggy where you are. Best of luck!
Just found your channel from your doppelbock video. Really great content man, thanks!
Fantastic, I'm really happy to hear you enjoy it!
Why do you remind me of Charlies brother on Two and a half men?🤣🤣🤣 sorry couldn't resist. Keep up the good work.
Thats a new one 😂 I'll add it to the list of comparisons which includes Bill Hader in superbad and some Italian soccer player lol. Glad you enjoyed the video, thanks for stopping by!
You're a total beer nerd. Love it lol already subscribed watching another video. Also noticed you aren't slacking on the whiskey either lol keep em coming
It can even be enjoyed in summertime.
Love the new beginning of your videos....stepping up your game. I have the Clawhammer 20 gallon 240 V set up. Love it! Cheers
Slowly improving! Thanks for the support!
The Dunkel's I've had have always been very black almost like a stout. Lovely beers
Dunkel is my favorite beer, so thanks I'll be doing this soon.
Enjoy!
Weizen's are my favorite beer. Regardless of the season, and dunkelweizen is my favorite of all. You brewed an exceptional looking dunkelweizen! You've made me final want to pull the trigger and start brewing with this video!
That's awesome to hear! Don't be afraid to ask any questions as you get started and welcome to the hobby!
I finished this beer a few weeks ago. I fermented at 72 degrees and has a very strong banana smell which is what I was going for. I have never been impressed with the commercial versions I have tried but a buddy of mine loved a dunkelweizen he used to get and described it to me as having a strong banana smell so that is what I went with. This beer turned out very balanced and easy to drink with very little bitterness. Wound up around 5.7 abv but drinking it, seems a bit less. I will definitely brew this again.
Sounds like it worked! Dunkelweizen is a great style and often underbrewed!
Another great video and now I really want to try this one! Just a suggestion on a video, but would you be interested in doing a video on your kegging setup, or more generally, balancing/maintaining a kegging system? I am just getting into my first bout with kegging (about to keg an American Wheat Ale) and I am looking for all the advice I can get on that topic. Thanks!
I've gotten a lot of requests on this sort of thing before, so it looks like I should do that eventually. I don't have any footage of the build but I could do more equipment stuff over the course of the year.
@@TheApartmentBrewer please do soon! Unless I want to bottle all day lol
Just brewed this on ye old cooler mash tun/keggle system and it came out great! We had to sub dark Munich with red x due to supply and used Imperial Stefon (which went ham). Thanks for sharing this one!
Awesome!! I'm glad it turned out so good for you, red x is a great sub for dark munich actually - good thinking!
I think this will be my next brew.. my last brew was a hefeweizen.. it came out more on the weihenstephaner side for sure and lasted about a week in the keg.
Dunkelweizen is delicious, I think you'll appreciate the greater depth of flavor!
@@TheApartmentBrewer i may get the ingredients today
Pretty impressive what you have brewed. Unfortunately i cannot judge the aromas, because of well known reasons ;-) . Since i haven't got the equipment and knowledge, i heavily depend on the close by Getränkemarkt/Beverage Market. A 20 x 0,5 liter crate is around 15 € for Dunkles Gutmann Hefeweizen, Dark Gutmann Hefeweizen. That should do.
Nice job. I brew an almost exact DW with just slight grain % differences. I prefer 3068 fermented @ 68F and consumed young. Also, that Nikka Whisky is the perfect marriage - showcasing caramel, raisin, plum and spice - for this brew. Fine choice.
68 is a good temperature as well, gives you a good balance in flavor. The Nikka is probably my favorite whiskey of all time
Brewed a Wiess Bier and got a sulphury (unpleasant) aroma. Taste is OK but not great. I used Mangrove Jack's M20 dry yeast. Any idea why that sulphury smell? Was the fermentation temperature too low as 17C/62F?
I must add that this is the second time I brew a Wiessbier and I had used Fermentis WB-06 previously and the beer turned out just great and was very pleased with it.
How old is it? A lot of German yeasts, both ale and lager yeasts, will kick off sulfur aroma when the beer is young, like for a few weeks old. They don't always do it, but don't worry, I'm 99% sure it will get better with time.
Sounds like a good beer, have to try making this one for myself! Also tip: set your camera to manual focus, especially if you are sitting in the same spot! Overall great informative stuff as usual
Thanks for watching! Yeah I think I may have to start going back to using my manual focus lens for thats stuff. Its pretty frustrating when you get to editing day to see crap video.
@@TheApartmentBrewer I’ve been there but all you can do is fix it next time. At least your info was clear and easy to understand!
I appreciate that! I'm sort of figuring out the whole video production aspect as I go here, but we'll keep on improving. Cheers!
Tasting looking brew, Cheers!
Thanks, cheers!
Another great video bud! I'm brewing an Ur Weisse this weekend. Older cousin of the Hefe but not as dark as the Dunkelweisse but just a tad stronger. I love having Weisse on tap.
Fantastic! That's a fascinating brew, good luck with it!
Great video buddy. I love wheat beer and will definitely try this recipe. BIAB is the way to go.
I'll tell you what, it makes brewing wheat beers an breeze. Its the way I used to brew and ita fun getting back to my roots
Quick question on the grain bill: You use the regular pale wheat malt that you would use in a regular Hefeweizen for this recipe, right? I am asking, because my attempts to make Dunkelweizen and Weizenbock weren't particularly successful and I think that it has something to do with me using the dark wheat malt I can get at my homebrew online shop. I had already written the dark wheat beers off because of that but if you can get that color with pale wheat malt and your beer tastes good, I might give them another shot.
Yeah I would use the regular wheat malt for this. Get your color from Munich type malts and a dash of carafa
@@TheApartmentBrewer Great, thanks for the quick reply. Now I just need to figure out how to do open fermentation... :)
Awesome video man! I planned to do a Hefeweizen for my next batch, but I'm definitely making a Dunkel now! Do you have any recommendations to convert this into an extract recipe?
Thanks! Hmm that's tough as I don't have too much experience with extract brewing other than my first few batches ever, so I don't want to lead you astray. I would recommend checking out the dunkelweizen entry in the book Brewing Classic Styles. Very cheap and has award winning extract recipes for every BJCP style.
@@TheApartmentBrewer Will do! Thanks man, appreciate it and happy brewing!
Another great video. Very descriptive and informative. I don't know about anyone else, but I actually miss your ranking of beers. It seemed to offer a little more perspective.
Thanks for watching and I'm glad you enjoyed it! If you want a numerical breakdown I'd say probably an 8/10. I liked this much more than my last hefeweizen because it has so much complex flavor. It's just not mind blowingly good. I also realized I subconsciously forgot to add the potential improvement piece but I would maybe add a small percentage more caramunich to add some extra depth, that might also raise the FG enough to a point where its more balanced
Looks like a tasty beer, though its been years since I've brewed or tasted a dunkelweizen. I like your semi-open ferment technique, do you think that would work for people like us who use a fermentation chamber or would the accumulation of CO2 in the chamber itself negate the advantages? WIth regards to your edit, I think the way you streamlined the boil etc with voice over worked really well and still left all the tons of information you put in on the history/ingredients etc which is what is one of the main draws of this channel. Prost!
Thats a good question. I don't think I necessarily have the knowledge to definitively say whether or not that would have an impact. But purely speculating based on the extensive .001 hours of research I did, I think it has to do with backpressure, and that weissbier yeast is sensitive to slight increases above standard atmospheric pressure. So...maybe? Glad you are enjoying the formatting tweaks!
Great stuff. Do you get your grains from a LHBS? Just curious as some of these grains are hard to get locally where I am.
Also, did you do a vid on the build of your keezer? I like that size. Is it a 7 cu ft model? Thx!
Yup, I try to support my LHBS as much as possible, so about 99% of my ingredients are from there. That is correct, its a 7.1 cu ft freezer, but no unfortunately I did not do a video on that. I've gotten a lot of requests though so maybe I can break it down one of these days
@@TheApartmentBrewer Very cool. Thx!
Is that a bottle of Nikka Coffey Grain Whisky? One of my favorite whiskeys. Light, and still complex. I always get something like peaches and cream on the palate.
Absolutely is. It's probably the best whisky I've ever had
@@TheApartmentBrewer It really is amazing stuff! I think I'll get a bottle later this month. Been a bit more than a year since my last bottle.
Nice brew Steve
Cheers
Thanks Jesse, cheers!
Cheers for another great video I'll certainly be trying this one out myself. Quick question though, have you experienced off putting sulphur odours using this 3068 yeast? I recently did a Hefeweizen and fermented at about 20 degrees to encourage a bit more banana esters and was horrific by the terrible sulphur like odour that was emitting from the fermenter. This didn't go away even after bottling and conditioning. Its been a few months and every bottle I crack still has this horrible smell. Any thoughts? Is this why they do open ferments for the first few days perhaps?
Yup, most definitely early on. Similar to lager yeasts but not as strong. Although in my experience that went away as fermentation continued. How long was your fermentation?
@@TheApartmentBrewer Ok fair enough cheers for getting back to me. My fermentation was for 12 days so nothing too strange there. It might be a case of try another batch with the same recipe and compare the results! Good excuse to brew more beer which is always a good thing!
Just brewed a half batch today but accidentally threw in a full ounce of hops instead of half. Worth letting it ferment or should I just dump it?
I would let it ride!
Watching the video with my Roggen Dunkelweizen, which is a marriage of a Roggenbier and Dunkelweizen.. Fermented at the lower end, the result is more spicy than bananaey.. That was my aim though.. Next time I will brew one like yours 😄 More banana and raisiny, like Schneider Weisse Aventus.. Cheers🍺🍺
That sounds phenomenal! I bet the rye goes great in that sort of thing (I actually enjoy a moderate amount of clove). Schneider Tap 6 is among my all time favorite beers. When I tackle weizenbock I will be aiming for that flavor!
@@TheApartmentBrewer I will be brewing a hop forward red rye ale sort of beer soon too. I got my malts, hops and yeast ready. Cant wait to watch your next video. Stay safe☺️🍺🍺
Thanks very educational and just about to embark - could you please tell me the amount of yeast you used for this delicous looking 5g brew? Was it a full packet of 125 mls / 4.22 fl oz ? Just thinking of making 2 1/2 gallons (20 pints). Thank you!
Its a single yeast packet. You will be fine using the same amount for a half batch
Thanks. The fermentation went great and now on to bottling! I followed your excellent recipe and started out with 5 gallons. I guess its normal after the mash/boil that I end up with 4 1/2g .. do I then add some extra boiled water to take it back up to 5g? Thanks!
So everyone's losses are going to be slightly different, but thats why I usually try to shoot for about 5.5 gallons into the fermenter. I wouldn't advise just adding water to your already fermented beer, thats gonna change a lot about the flavor. If you want to top up the volume before fermentation though, thats a perfectly fine thing to do as long as its sterile water
T-shirt idea: "Yeast is a Beast"
Where did you get your sight glass, and extra coupler fittings?
The sight glass I found at brewhardware.com and I would also recommend them for the quick disconnects as well. They stock a variety of different fittings.
The most interesting thing about dunkle hefeweizen is, that the caramel like sweetness and the high carbonation creates an almost soda pop like feel on the side of your tongue, were you able to experience that?
It really does! Its a rather unique kind of beer
What do you think of the flavour and aroma of Hallertau Tradition?
Its honestly really difficult to actually break that down since it was used so late in the boil and in a malt forward style.
What was the expected mash ph
Well, I think I'll be brewing a "Dunkle" seeing I have all the ingredients except dark munich malt. I'll be making a run to the LHBS. Thanks for clarifying the % on the malt. 4 1/2 lbs seemed a bit much.😄 Cheers🍻
If you can't find it, just use regular munich and toss in maybe 1/2 lb caramunich or c80
@@TheApartmentBrewer Tks!
Short notice: the german "z" like in Weizen is not spoken like the english z, but more like ts - so in german we say: Weitsen
How much would cost to buy all ingredients plus equipment?
The ingredients for this beer are actually pretty cheap. I think my total cost was around $30. Homebrewing equipment has a wide range of cost, but you could brew this beer using anything from a $50 starter kit to a $1000 recirculating system.
@@TheApartmentBrewer Thank you, and where can I buy it from?
Well, if you have a local brick and mortar homebrew shop near you that would be a great place to start. They should be able to help you figure out exactly what you need. If not though, Amazon or northern Brewer have home brew starter kits that should help you get started!
@@TheApartmentBrewer thank you I love German Dunkel weizens however we have only weihenstephaner available not paulaner not hacker pschorr (I am talking only about Dunkels), not maisels not Gutman and so on try to make my own
Why you dont use ferulic acid mash rest?
Not really necessary unless you are chasing that flavor
@@TheApartmentBrewer but in your opinion you get both? If you make this and right temperature of fermentation?+
In your past videos, you add only a few tsps of nutrient. But in this one you added 5. Any particular reason for this?
Well, that seems to be a captioning error. I'll only add that much for a kveik, too much can be a bad thing for regular yeast
At 07:00 your making Itallian meatball spaghetti, if your not following the reinheitsgebot when home brewing German beer, you beter buy a bottle in the store.
What
@@MrMarki134 meatball spaghetti is as american as mac n cheese and hamburgers.
@@hetspook666 ah so you're a gatekeeper
Love you channel man, but you need to figure something out with your camera constantly going in and out of focus. It's really distracting. Thanks for the video and recipe!
Ugh tell me about it. That sort of subtle out of focus doesn't show up on the camera LCD screen when I review the shots, so just imagine how I feel on editing day when I discover it. I'm working on playing with different lenses and focus modes so hopefully I can get it to be a bit more robust.
@@TheApartmentBrewer I'm not video guy, but I imagine you would do well to lose the autofocus and do a quick check to make sure your shot is in focus. Your hand movements and position changes are going to effect the focus less than your camera trying to reset itself every time it detects an anomaly.
Also, this is just a personal thing of mine I suppose, but I would greatly appreciate it if said SOMETHING different from "smash the like button". I understand the need to remind people to engage with the video if they enjoyed it. It's just that particular phrase is what literally every over-hyped gaming channel says, word for word. Makes my muscles tense up, haha! (Seriously, though, do what you want.)
All good criticisms and well received. I have a manual focus lens that is frankly leaps and bounds better quality than my auto focusing lens used here and while it was a bit easier to trust that the technology would work thats not always the best course of action. I think I will be moving back to my MF lens for these segments. As for smashing the like button, yeah, everyone says that too but I do really need people to click that stupid thing otherwise I wouldn't say it. Its one of the largest decision factors in whether youtube decides to recommend my video to people watching similar content. I just tend to imitate more successful channels that I also follow hence the "smash" language. Hope you enjoyed the video though!
@@TheApartmentBrewer Yeah, it's just a personal thing, so don't worry much about it. TH-cam is a weird, wonky place. It keeps recommending me minecraft videos and somehow, someway, not very many brewing videos, even though I was a brewer and am an avid homebrewer. The algorithm has absolutely no idea what it is doing, and youtube corporate has no sense of anything outside of their internal cultures (hence the broken algorithms). [/rant]
You do good work and I'm just a nitpicker, haha!
All hail the almighty but broken algorithm! 😂 hopefully you can convince it you're interested in more home brewing content, but thanks for checking out the channel. Glad you enjoy it!
Recipe shows " 1.5 lb Dark Munich (20L) (38.7%) " not 4.5 lb.
Good catch. Corrected, thanks
😁👍🏻👍🏻🍺🍺
To be honest. You shouldnt view decoction mashing as the holy grail to better beer. Research done by Weihenstephan has even shown that decoction mashing has insignificant impact on the flavor and color of beer. Decoction mashing is just an example of a hyped up traditional method that works for making beer, but isn't necessarily better.
I wouldn't say I view it as a holy grail, thats a bit of a stretch. I just think it has some subtle flavor impacts that would matter if you brew the beer you drink, and is definitely worth doing at least once. As I said in the video I don't think it's necessary to make a great beer and can be simulated with a small percentage of melanoidin malt
I recommend brewing this beer with two decoctions. The difference in taste will be obvious
Hi. Roger from Brazil. I like só much yr vídeos. But over than 12 mim is só much time. Same times OK, but yrs vídeo is over than 22 mim the most of the time. Less than 12min please. Bye
Might want to turn off your autofocus. It got pretty distracting during the intro.
agreed, was quite distracting.. otherwise good stuff. ;)
Yup, definitely had some issues during this one. It's not always that bad though, not sure why it was acting up as much this time.
Great video! Although I understand why, that's got to be one of the worst looking beers/styles out there.
What, you don't want to drink a glass of muddy water? I scooped it out of this puddle just for you 😂
Obviously you would have added finnings if you wanted a clear beer. Cloudy is fine for me and it will settle a bit