Now that I’ve got the chiller built, it’s time to test it out. I’ve been planning to do another batch of my dunkelweizen for some time now and since now’s as good a time as any, here goes nothing.
- 6 pounds, United Canadian wheat extract (60% pale/40% wheat)
- 1 pound, Briess 80L crystal malt
- 1/2 pound, Paul’s roast barley
- 1 pound, honey
- 2 ounces, Cascades hops (boil)
- 1/2 ounce, Cascades hops (finish)
- Wyeast 3942 Belgian Wheat
Steep crystal and toasted barley in 2.5 gallons water for 40 minutes (use grain bags to make this easier). Add extract, honey and bittering hops. Boil wort for 1 hour. Remove from heat. Add finishing hops and steep 2 minutes. Chill and pitch yeast.
One minor disaster averted by Wyeast. When I popped (or thought I popped) the yeast pack this morning it turns out that all I did was knock it loose. It still swelled up, though not as much, and looks viable. We’ll see how well it works…
I’ve hopefully got the thermostat set so that it’ll be fermenting at around 66 degrees so we’ll see in a couple days where it stabilizes.