A few weeks ago Andy and I tried a Dunkelweizen – a Bavarian dark wheat beer. It was stunningly delicious! (Andy will disapprove of my hyperbole there: we were not actually stunned; maybe “maltily tasty” would be better?).
Anyway, exaggerations apart, it was a really good beer – a rich malty aroma and a warm toasty malt flavour with no bitterness. Really satisfying to drink. The sort of beer you could just accidentally drink the whole glass of before you realised it.
So… we’ve decided to set about making one on Monday. Obviously the malts are very different to British ales. It goes without saying that much of it is wheat malt (53%), followed by some munich and lager malt. There’s also some specialty malts to add a caramel sweetness: Special B, Crystal and Carafa I.
We’re not using our regular British Ale yeast for this brew; it requires a Bavarian Wheat yeast, WYeast 3056 to be precise. I made the starter for this last night:
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