AG # 30 - Dampfbier - A hefeweizen beer, but using barley (mostly)
Dampfbuster - Dampfbier
Weissbier
5.0% / 12.5 °P
All Grain
001 - BrewZilla 35L - 11LitreBatch
70% efficiency
Batch Volume: 20 L
Boil Time: 30 min
Mash Water: 26.39 L
Total Water: 26.39 L
Boil Volume: 23.13 L
Pre-Boil Gravity: 1048
Vitals
Original Gravity: 1052
Final Gravity: 1013
IBU (Tinseth): 12
BU/GU: 0.24
Colour: 12.2 EBC
Mash
Temperature — 67 °C — 45 min
Malts (4.65 kg)
2.17 kg (46.7%) — Maris Otter Pale Malt, Maris Otter — Grain — 4 EBC
1 kg (21.5%) — Crisp Vienna Malt — Grain — 7.8 EBC
500 g (10.8%) — Lager Malt — Grain — 3.9 EBC
500 g (10.8%) — Thomas Fawcett Wheat Torrified — Grain — 3.9 EBC
250 g (5.4%) — Amber Malt — Grain — 60 EBC
230 g (5%) — Munich Malt — Grain — 17.7 EBC
Hops (46 g)
27 g (8 IBU) — Hallertauer Hersbrucker 3% — First Wort
19 g (4 IBU) — Hallertauer Hersbrucker 3% — Boil — 15 min
Miscs
15 ml — CRS/AMS — Mash
Yeast
1 pkg — CML Gretel 75%
Fermentation
Primary — 21 °C — 7 days
Carbonation: 2.4 CO2-vol
Notes
Another user-upper. Having just brewed the Leffe Radieuse which will need to condition for months, and with the Helles and Old Thumper quickly diminishing, I wanted to brew something that could be enjoyed quickly. My mind came back once again to a hefeweizen, but I had no weizen (except a bit of torrefied left over) So a bit of Googling brought me to find a wheat beer with out the wheat. A dampfbier which is a hefeweizen using barley. Result. I had CML Gretel hefeweizen yeast in stock. I had odd and sods of various pale and lager malts, and the recipe appears to be pretty flexible on malts. It also calls for European noble hop (tick) so I had everything I needed.
Pretty uneventful brew process; 45 min mash with an 8 hour over night mash at 55c with a 30-odd minute boil in the morning (Oh - one small change here is that the hops were not pellets, but appears to be vac packed, dried left pellets). Left the wort for a day to no-chill naturally. Sadly I decided to do that on the warmest weekend of the year so far. The yeast goes up to 30c and the temp of the wort was down to 27c on the following day, so good enough. Safely packed up in the brew fridge set to 21c.
I've read reports of suggesting that you want to underpitch to get the right balance of yeast flavours. I've also read other suggestions of not doing the things you would normally do to help the yeast on their way, so as a departure to my normal pitching regimen, I did not aerate the wort and I did not re-hydrate the yeast, although I did pitch a full 10g packet. So I guess the idea with this approach is to make the yeast work a little harder for its dinner.
I hope that this will be done fermenting by next weekend, I plan to transfer to keg and hopefully I can taste the fruit of my labours in two weeks.