It has been brewed! (Dampfbier)
Ok , so I have finally got around to brewing the Dampfbier recipe. Except for some mash temperature maintenance/striking problems, things went smooth-like. I ended up having to use Hallertauer Tradition, instead of Mittlefruh... but I will not be able to tell the difference. You can bet on that. My nose and tastebuds are not that sensitive.
Starter-> Boiled enough DME for 200ml starter, dropped in 1/10 WLP300 tube, let it go overnight. Twelve hours later, boiled 800ml worth of starter, and put 4/10 WLP300 in to go for another 8 hours. The starter was bubbling hard by the time I pitched in the nightime. The wort temperature was 70F.
Fermenter-> Airlock activity started within the hour. The next day the airlock is still active, and the wort is sitting at 63.5F. Ok, so "dampf" means "steam"... at these temperatures, it will not be an active (steam) ferment. The starter smelled like a banana plantation, so that should be enough banana for me. I would rather have it cold ferment (clovey).
Dampfbier I
15-A Weizen/Weissbier
Size: 15.6 L
Efficiency: 82.51%
Attenuation: 79.4%
Calories: 176.26 per 12.0 fl oz
Original Gravity: 1.053 (1.044 - 1.052)
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Terminal Gravity: 1.011 (1.010 - 1.014)
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Color: 7.1 (2.0 - 8.0)
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Alcohol: 5.55% (4.3% - 5.6%)
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Bitterness: 13.26 (8.0 - 15.0)
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Ingredients:
5.33 lbs Pilsner (2 Row) Ger
1.14 lbs Vienna Malt
1.14 lbs Munich TYPE I
0.38 oz Hallertau Tradition (8.0%) - added during boil, boiled 45 min
0.19 oz Hallertau Tradition (8.0%) - added during boil, boiled 5.0 min
0.5 ea White Labs WLP300 Hefewizen Ale
Schedule:
00:03:00 Mash In - Liquor: 7.92 L; Strike: 166.9 °F
01:03:00 Rest - Rest: 60.0 min
01:04:00 Infusion - Water: 4.53 L; Temperature: 210.0 °F
01:34:00 Sparge - FirstRunnings: 0.0 L sparge @ 168.0 °F, 8.0 L collected, 15 min; Second: 9.0 L sparge @ 170 °F, 9 L collected, 15 min; Total Runoff: 17.0 L
Notes:
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Results generated by BeerTools Pro 1.0.20p
