Buried Castle brewers Jeff and William traveled to Sly Fox Brewery for Yani's birthday celebration. Aside from helping Yani mark the event, we also sampled several Sly Fox offerings, including their Dunkel Weisse. Khoyshekh is inspired by their dark wheat ale. It's a malty, sweet beer made with Weiphenstephan Weizan yeast to give it banana and clove esters. Translated from Yiddish, Khoyshekh means Darkness. Khoyshekh is expected to be one of the selections for Mike's wedding this June.
After Yani's birthday party @ Sly Fox, it's time to create something similar to their Dunkel Weisse. From Sly Fox: Dunkel Weisse A medium-bodied, Bavarian-style dark wheat beer brewed with German Munich and wheat malts and fermented with a Bavarian wheat beer yeast which imparts flavors of clove and banana to this rich malty treat. 14 OG | 16 IBUs | 5.8% ABV On tap @: Phoenixville Malts: 50% wheat munich 8L specialties: 1oz chocolate (color) caramunich german munich? something viennaish? carfa II ? From BYO: The hops used are typically from the Hallertau region: Spalt, Hersbrucker or Mittelfrüh.You can substitute Saaz, Tettnanger or Perle. At least 50 percent of the grist should comprise wheat malt with Munich or Vienna added for color, mouthfeel and depth of flavor. A bit of chocolate malt (not more than 1 ounce per five-gallon batch) can be added for additional color. The best yeast choices are Wyeast 3638 (Bavarian Weizen) for a
slightly sweeter dunkel or Wyeast 3068 (Weihenstephan) for more clove,
apple and banana notes. You can also use White Labs WLP300 (Hefeweizen
Ale). Prepare a yeast starter and aerate the wort vigorously. Wheat
yeasts will ferment very sluggishly below 65° F, so be sure to keep the
temperature at approximately 68° F. Serve dunkelwiezen in a traditional wheat beer glass at 48° F --------------------------------------------------- Hacker Pschorr Weisse Dark 5 gallons; OG = 1.055 to 1.056; FG = 1.011 to 1.012; IBU = 13 Ingredients
Step by Step Bring one gallon of water to 155° F, add crushed grain and hold for 30 minutes at 150° F. Strain the grain into the brewpot and sparge with one gallon of 170° F water. Add the dry malt and bittering hops. Bring the total volume in the brewpot to 2.5 gallons. Boil for 60 minutes then remove pot from stove. Cool wort for 15 minutes in an ice bath or chill with wort chiller.
Strain into the primary fermenter and add water to obtain 5-1/8
gallons. Add yeast when wort has cooled to below 80° F.
Oxygenate-aerate well. Ferment at 68° F for 7 days. Rack into secondary
(glass carboy). Ferment until target gravity has been reached and beer
has cleared (approximately 3 weeks). Prime and bottle. Carbonate at 70°
to 72° F for 2 to 3 weeks. Store at cellar temperature. Mash 1.25 lb. German two-row pilsner
malt, 1 lb. German wheat malt, 4 oz. rice hulls or oat hulls and the
specialty grains in 1 gallon water at 150° F for 90 minutes. Sparge
with 2 gallons water at 168° F. Then follow the extract recipe,
omitting 1.75 lb. of Muntons wheat dry malt extract from the boil. Mash 4 lb. German two-row pilsner malt, 5.67 lb. German wheat malt, 8 oz. rice hulls or oat hulls and the specialty grains in 3 gallons of water at 149° F for 90 minutes. Then sparge with 5 gallons of water at 168° F. The total boil time is approximately 90 minutes. Add 1 oz. of Tettnanger (bittering hop) for the last 60 minutes of the boil. ------------------------------------------- | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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