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Bazerman's Bane
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| Brewer : | Alan McKay | ||
| Objective : | On the last Friday of every month my employer treats us to "Munchies and Pop", but the "pop" is really "beer". A number of people at work asked if I could bring in a keg of homebrew sometime. So I got it cleared with my VP, with Marriot who runs the food at the thing, and with building security. I then polled the guys to see what kind of beer they wanted me to make. One friend Mark Bazerman loves Dunkles Hefeweizen ever since his cycling tour of Europe, so upon his request I made this. | ||
| Method : | All Grain | ||
| Date : | 1999.09.05 |
This recipe is based on one found on Hubert Hanghofer's wonderful Austrian brewing pages at http://www.netbeer.co.at/beer/. He's got a German and an English mirror for the site, so go check it out. Lots of great stuff there.
2.0 kg 2 Row Pilsener Malt (Canada Malting)
2.5 kg Munich Malt (Hugh Baird)
5.0 kg Wheat Malt (Canada Malting)
500 g Dark Carastan (Hugh Baird)
60 g Chocolate Malt (Canada Malting)
20 g Tettnanger(*) (5.5% alpha) First-Wort Hops, carried through to boil
50 g Tettnanger(*) (5.5% alpha) boiled 70 min
15 g Hallertauer Hersbruecker (4.0% alpha) boiled 25 minutes
20 g Tettnanger(*) (5.5% alpha) boiled 15 minutes
(*) Imported by myself from an e-friend in Tettnang, Germany
11:00 Mash in to 55C, 1.5 quarts per lb
11:20 begin raise to 65C
11:27 reach 65C/149F, rest
12:03 raise to 70.2C/158.4F, rest
12:40 raise to mashout of 79C/171F
12:55 transfer to lauter tun
13:10 recirculate 7 litres
13:15 begin runoff, add first-wort hops (20g Tetts, leaf)
14:35 full volume collected (60 litres)
15:15 boil commences
15:30 first hop addition (50g Tetts, leaf)
16:15 second hop addition (14g Hersbruecker plug)
16:25 third hop addition (20g Tetts, leaf)
16:40 begin chill
OG 1.042 diluted with distilled water to 1.040
Volume 50 litres
19:00 pitch yeast
I had no troubles with stuck mashes, though it did run off pretty
slowly - but run it did thank goodness. The only trouble I had
was getting my pump primed - damn thing.
Notes |
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| Date/Time | Comment |
| 1999.10.27 | Served it at work, and it went
over far, far better than I though. The keg was emptied in 45
minutes. It's the first time I met our new VP, but he turned out
to be from Ireland and so of course loves his beer. He came back
for seconds and thirds, and seem pretty impressed by the whole thing NOTE: this is not dark enough for a real Dunkles. Probably should double the amount of Chocolate Malt for a real one. |
| 1999.11.13 | Kegged up the other half and put into fridge. This is without question an absolutely perfect replica of a real Bavarian Hefeweizen. After 5 years of brewing I have finally accomplished the goal which was my entire reason for getting started in the first place! |
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