Flashback to prep day. Here’s the recipe:
Schloß Wolfenstein Alte Hundchen Dunkelbräu mk. 2
Target OG: 1.056
- 86% Weyermann floor-malted Bohemian Dark
- 5% Weyermann Carafoam
- 4% Weyermann CaraAroma
- 4% Melanoidin
- 1% Weyermann Carafa III Spezial
- Multi-temp with rests at 134F, 148F, 156F, and 170F.
- FWH – Hallertau mittelfrüh (whole) to 26 IBU
- 15″ – Hallertau mittelfrüh to 2 IBU
- Bavarian lager strain, stepped up 2x
- Pitch at 45F and free rise to 52F, ending with a 60F diacetyl rest a couple degrees above TG
- dump trub, harvest yeast, drop to 35F for 5 weeks
That looks delicious.
How are you calculating your FWH IBU contribution?
BeerSmith, Tinseth formula, +10%. Fix gives the same adjustment in Analysis of Brewing Techniques.
If one were incredibly lame, what would be a good single infusion mash temp, assuming the floor malt is modified enough to get away with one.
That’s not lame, that’s expedient. I’d try 152-154F, unless your yeast of choice is quite low-attenuating.
Nice looking recipe. What, no decoction? But seriously, did you use a RIMS, HERMS or just recirculate the mash until temp was reached for each step? I don’t use either, I just recirculate on the tier system and it seems to work. Gotta watch for scorching though. Love the blog and great to see all three of you doing back.
Heat n stir!
We’ve just got this malt at the HBW shop I work in, and I’m been so curious whether or not it’d be worth the extra expenditure. Seems like it is a distinguishably different malt that really sticks out in the finished product! Can’t wait to give it a try!
So far I’ve used it as the base for this batch and a Doppelbock, and at about 20% in a Maibock. I think it would do really well in a Dunkelweizen too …
Trick for treat here.
Force diacetyl test- easy peasy.
Mr D. What are / could be, rest times for that multi-step mash?
Forced d-rest – cool. I’ve read about it (even seen it done), have yet to try it myself. Mash rest times – I did 20, 40, 20, and 10, respectively; YMMV.
Do you have a rough equivalent for the Weyermann FM Bohemian Dark? I cannot get it in Australia, unfortunately. We can get most of the Weyermann malts, just not the FM stuff as far as I can tell.
It’s only been within the past 6-8 months or so that we’ve had reliable access to the Weyermann Heirloom/Terroir malts here in MN. If I were to substitute for it, I’d try a 50-50 blend of Vienna and regular (light, Typ I, 8 Lovibond) Munich malt and add maybe 1-2% biscuit or Special Roast for the “rustic” grainy-biscuity flavor; then maybe even go so far as to use a small % of wheat to add back some texture.
Love the 2 minute reviews. Need to see more of these. You can spare a few extra 2 minute segments, right?
TMBR could also be “three minute beer review”, or “twelve minute beer review”, jus’ sayin’…. But on a more serious note. Do you calculate your ibus for the alpha on the pack, or do you calculate for possible alpha loss during storage? I just recent made a beer with some older stock columbus and it seems a little less bitter than anticipated.
Yeah, some allowance for loss – or try to, at least, when I know that the hops are old.
I really like that your recipes are being expressed as % for grist and straight up IBUs for hops. No ounces or pounds. I have started to think of my recipe formulations more in terms of % as well, and only worry about the weights when it comes time for procurement. Do you think the usage of %-age would be a better way for brewers to communicate this info between them. It sort of eliminates having to also talk about differences in batch sizes and system nuances.
Cheers to you BREW ON!
Yeah, I’ve started to see this in the literature more and more, and I personally like it. Since the outcome of a brew day is so process-dependent (particularly for AG, but also for extract brewing where boil volume and stove power can still have a significant impact), it seems better, maybe even more elegant, to work from just parameters and specs plus solid knowledge of your equipment, rather than a one-size-fits-all bill of ingredients.
Not to mention it also makes the recipes completely portable between imperial and metric – which I think is the most obvious benefit.
Aa a mostly metric guy. I couldn’t agree more! 🙂
Herr Bauer MD! What’s your opinion of the “Jamil school” of recipie scaling that advocates treating base malts as %-ages and specialty malts as straight-up weights (contingent upon batch size)?
Asking b/c I’m impatient and my extraction efficiency is lower than most. Of late, I’ve been having good luck cranking up the base malts of recipes but holding the crystal/roast constant–I think I’m hitting target colors much more reliably
Can’t wait to try this Dunkel!
Whoops, quite significant typo ;P
what typo?– calling MD a farmer or my spelling of “recipie”? 😉
Whoops again. I thought that you meant: Herr Brauer 😉 Herr Dawson seems indeed now more like rancher for me – a yeast rancher to be exact 🙂
Any of my fishing buddies will confirm that I am indeed a farmer (dude who loses hooked fish).
That should work totally fine as long as you’re not counting on hitting a very specific color value (e.g., 14.3 SRM on the nose) or scaling the recipe from, say 10 gallons to 3, or 5 gallons to 20.
I’m looking to make this recipe, but am completely out of my normal 8L munich malt. If I buy a sack of the bohemian dark, can it be used as munich malt in my other recipes?