Dunkels Weizen Bock Bier

Trully good, this one beats the germans in blind tasting!

Brewer:	Matthew Hockin		Email:	matthew.hockin@howard.genetics.utah.edu
Beer:	Dunkels Weizen Bock Bier		Style:	Weizen/Weissbier
Type:	Extract w/grain		Size:	5.8 gallons
Color:	44 HCU (~20 SRM)		Bitterness:	22 IBU
OG:	1.067		FG:	1.015
Alcohol:	6.8% v/v (5.3% w/w)
Water:	100% Dihydrogen Monoxide Utah Mountain Reservoir supplied
Grain:	4.0 oz. Belgian chocolate 4.0 oz. Flaked barley 4.0 oz. Franco Belgel Roasted rye 1 lb. 4 oz. Weyerman Dark Wheat 4.0 oz. Corriander Seed (crushed)
Steep:	All grains except Corriander seed were placed in a fine mesh bag. At 130°f bag was placed in brew pot Temp was brought to 155°f and held for 15 minutes Temp was brought to 170°f, grain bag "sparged" using 1 gal 175°f. Grain discarded and 175°f water added to bring volume to 6.5 gal.
Boil:	60 minutes	SG 1.061	6.4 gallons
	6.0 lb. Coopers Wheat (45%) Malt Extract 3.0 lb. Powder Wheat (65%) Malt Extract
	Leaf hops added directly to boil. At 30 minutes 4 oz crushed Corriander seed in a grain bag. At 45 minutes Coriander was discarded.
Hops:	1.62 oz. Hallertauer (4.25% AA, 60 min.) 0.54 oz. Hallertauer (4.25% AA, 15 min.)
Yeast:	White labs Hefeweizen IV yeast. Yeast was allowed 1.5 hr starter at 74°f in 200 ml boiled extract This is probably useless but the last time I pitched white labs yeast it took 24 hours to ferment. This time I forgot to step it up but I had a really really new culture (15 days old) and in 4 hours had visible bubbles from blow off tube. In the future I will be stepping White labs yeast up 6 hours prior to pitching just to be SURE. I love their selection and its a TON of yeast, just watch your culture age or step it up.
Log:	50 ft copper wort chiller brought 5.8 gallons of wort from 208°f to 76°f in record time... I think it was less than 10 minutes but I forgot to write the exact time down. Next time I am going to time it... we have nice cold tap water in the winter here.
Carbonation:	some in bottle with corn sugar, some in keg forced CO2...
Tasting:	Tasted three times, tasted v.s. commercial German weitzen bock and dunkel weitzen, four friends agree this is better. Big bananna clove aroma, creamy mouth feel, big head, almost dry finish with a balanced aftertaste. A few more weeks and it will likely mellow on the bananna a bit, this yeast is supposed to be a bit more on the clove side of the equation! Excellent.

Recipe posted 11/11/02.