This beer didn’t come out exactly as I’d like it to. It is overly carbonated to the point where when you drink it, it immediately turns to foam in your mouth. This could be due to improperly measuring the corn sugar for priming, or alternatively, bottling the beer before it actually hits it’s target FG. Either way, I now have a very carbonated beer.
The flavor is also not quite what I wanted. Part of that was due to the addition of American Ale yeast along with the Hefeweizen yeast. I was just hoping the classic fruity ester taste would be more noticeable. As an assurance, I could have fermented it as slightly higher temperatures.
The beer has a noticeably bread flavor with a caramel and rich malty aroma. Again, low fruity esters and a sweetness that is noticeable. This is not a bitter beer for sure. The appearance of this beer is just fine. It is a moderately dark beer, mahogany brown in color, with a thick off-white head.
To summarize, this is a very fizzy, mahogany brown, medium-full bodied beer that has the malty richness of a Munich Dunkel, but not as much classic wheat character of a hefeweizen as there ought to be.
Dunkelweizen
8 oz. 10˚L Dark Munich
8 oz. Cara Munich
1 oz. Chocolate
8 lbs. Wheat LME
.8 oz. Tettnanger (5.3% aa) at 60 minutes
Safale US-05 American Ale yeast
WLP-300 Hefeweizen yeast
1 tsp. Irish Mosst @ 15 minutes
