Sometimes a batch of beer just does not want to cooperate. I have every intention of taking a very nice Dunkelweizen recipe and infusing it with some cherries, but it seems extra effort will be involved if there is to be any chance of success. Dealing with unexpected results is just another part of the fun of brewing beer at home.
Again taking for granted that I have done my very best to ensure that everything used for my brewing has been sanitized to the best of my ability, I again brought 2.5 gallons of water to about 160 degrees and put the following into the grain bag:
- .5 lb Crystal 60L Malt
- 4 oz Special B Malt
- 4 oz Cara Wheat
- 1.25 lb Red Wheat Malt
- 2 oz Chocolate Malt
- 1.25 lb German Pilsner Malt
Not to be mistaken for bird food.
The grains were then soaked for 45 minutes while maintaining the temperature at about 155 degrees. The grain bag was then pulled out and I poured 2 quarts of 170 degree water over it to ensure all of the grainy goodness was not lost. I removed the pot from the heat and then added:
- 5 lb Dark Wheat Extract
My first taste of wheat extract.
Once the malt extract was stirred in, the pot went back on the heat until there was a good rolling (controlled) boil. I set the timer for 60 minutes and then it was time for:
- Bittering hops – 1 oz Tradition
- Flavoring hops – None this time
- Aroma hops – None this time
That is all for this one.
After the 60 minutes of boiling I was able to get everything pretty quickly down to below 80 degrees with the help of my (very near ice cold) pool. Until I build myself a proper wort chiller (that I keep putting off) I am going to take advantage of what I have on hand during the winter months. That is part of the fun for me.
Slowly through the strainer.
When the temperature was at 78 degrees (with water added to about 5.25 gallons) I pitched in the Munich German Wheat dry yeast that I was using. As with the Blueberry Chocolate Stout, I just threw it in and gave it a stir as the package directed rather than blooming the yeast before pitching it. Unlike the Blueberry Chocolate Stout the yeast did not seem to work all that well this time. After four days of no real signs of fermentation via the airlock I pitched more yeast (Wyeast Weihenstephan Weizen this time) into the bucket and gave it a vigorous stir. Relatively soon there were signs of life, but not all that much since that time. Maybe these yeast have decided to only work at night when I am sleeping?
In this corner we have . . .
If at first you don't succeed . . .
The original specific gravity came in at approximately 1.049, which was a bit lower than expected, but pretty close. I am keeping a close eye on this one in hopes that it will still turn into something excellent. Today I might pull the lid off to see where the specific gravity is at and if I can go ahead and transfer to secondary.
Stay tuned . . .
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