Dampfbier

After perusing through a BYO magazine from last year, the style of "Dampfbier" has got me interested. The is basically a German Weissbier, without the wheat. Since I love the Weihenstephan yeast strain so much, this beer seems very well suited for me. It is basically 70% Pilsner Malt, and 30% Munich Malt with Hallertauer hops. Ok, this seems simple enough.

Here is the recipe from BYO (more or less)

Dampfbier

15-A Weizen/Weissbier

Size: 5.0 gal

Efficiency: 73.51%

Attenuation: 80.5%

Calories: 169.68 per 12.0 fl oz

Original Gravity: 1.051 (1.044 - 1.052)

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Terminal Gravity: 1.010 (1.010 - 1.014)

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Color: 6.4 (2.0 - 8.0)

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Alcohol: 5.43% (4.3% - 5.6%)

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Bitterness: 14.38 (8.0 - 15.0)

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Ingredients:

7 lbs Pilsner (2 Row) Ger

3 lbs Munich TYPE I

1 oz Hallertau Mittelfruh (4.0%) - added during boil, boiled 45 min

.5 oz Hallertau Mittelfruh (4.0%) - added during boil, boiled 5 min

1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10.0 min

1 ea White Labs WLP300 Hefewizen Ale

Schedule:

Just mash at 152F for an hour.

Notes:

Ferment it cold ( <>72F) for the steam "dampf" effect. This would give you huge banana flavors.

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