I found this one on BYO. A Steamy Bavarian Brew (5 gallons/19 L, all-grain) OG = 1.048 FG = 1.010 IBU = 14 SRM = 8 ABV = 5% Ingredients 7.0 lbs. (3.2 kg) Weyermann Pilsner malt (2 °L) 3.0 lbs. (1.4 kg) Weyermann Munich Type I malt (6 °L) 4 AAU Hallertauer Mittelfrüh hops (45 mins) (1.0 oz./28 g of 4% alpha acids) 0.5 oz. (14 g) Hallertauer Mittelfrüh hops (0 mins) Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP380 (Hefeweizen IV) yeast 1/2 cup light dry malt extract (optional, for priming) I plan on brewing one this summer. I think there were a few brewers out there who brewed this (Nicefly?)
I had not heard of this style, so I did a google search. I believe this is where you got the info from. http://www.byo.com/stories/item/530-dampfbier-style-profile Definitely sounds interesting.
I made the following beer once. It was my first and probably last experiences with dry hefe yeast - Fementis WB-06. Strangely phenolic and not what I was hoping for. But I'd consider the recipe with a liquid yeast and maybe lowering the ibus. Since this is the only dampfbier I ever had, and I thought the yeast kind of mucked it up, I can't say that one really notices the absence of wheat. Style: Dunkelweizen Dampfbier TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 6.41 gal Batch Size (fermenter): 4.90 gal Estimated OG: 1.054 SG Estimated Color: 12.8 SRM Estimated IBU: 19.3 IBUs Brewhouse Efficiency: 70.00 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 5 lbs Munich Malt (6.0 SRM) Grain 1 48.8 % 5 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 48.8 % 4.0 oz Carafa I (337.0 SRM) Grain 3 2.4 % 1.00 oz Tradition [5.30 %] - Boil 60.0 min Hop 4 19.3 IBUs 1.0 pkg German Wheat (Dry) (Fermentis #WB-06) Yeast 5 - Mash Schedule: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 10 lbs 4.0 oz ---------------------------- Name Description Step Temperat Step Time Mash In Add 12.81 qt of water at 161.4 F 150.0 F 60 min Mashout Add 6.00 qt of water at 208.6 F 167.0 F 15 min Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.33gal) of 168.0 F water
I have made a few of these. I like the history of the brew, poor people scrounging around to get their swerve on. For my brews I used 100% 2-row to an OG of 50 and a FG of 15. I went with 100% 2-row to keep in spirit with the whole poor thing. I mean, if you are using cast off yeast you probably aren't using a malt that takes additional processing. I did try subbing some sugar to get better attenuation but that did not work as I recall. Still only had 70% attenuation . I would like to get the FG down so I can keep my girlish figure. I suppose dropping the OG is another option. I used a single bittering addition to the tune of 12IBU and fermented with 3056, mainly because that is what I had on hand. I find 3056 makes more stone fruit esters like apricot and such. I did not try to control fermentation temp, just put it in a cool room and walk away. You can get away with that sort of thing with these low gravity brews fermented with an expressive yeast. I have actually been doing that with my American/Belgian session IPA's with good results. I made a few of these but only have notes on one. Brewed 1/28 and kegged 2/2 for a quick turnaround. But that is par for the course around here. This is a tasty style that I have to thank the immortal jasonjlewis (I JUST WON A HOMEBREW COMPETITION) for the introduction. I got it in the Belgian yeast homebrew exchange as an extra. Damn I need a beer after all that typing.
Not wanting to put a damper on this, but the history isn't right. I don't know where the story about them using a Weissbier yeast has come from, but it isn't true. It's just a neutral top-fermenting yeast. I've been to the Bayerische Wald, tried the beer and asked the brewer about how it was made. The beer itself tastes like low-hopped version of Alt. Obviously you can brew what the hell you feel like. Just pointing out the history isn't true.
Perhaps the Weiss yeast ref came from here... http://www.germanbeerinstitute.com/Dampfbier.html Do you think that site is authentic? It strikes me as odd. pattro since you've had the beer... what did you think of the hop balance? The recipe I posted seems way out of balance. That's one reason why I'm curious to brew it.
The German Beer Institute is Horst Dornbusch's site and is totally unreliable. I'd say the Dampfbier I had was somewhere around 15 IBU.
Nutz. We've been duped again by the lure of a "just-so" story, another false footnote. First you shatter the myths of IPA and now German peasants didn't brew a weisse-like beer because they didn't have access to wheat. Now that I think about it, the story does seem a little too slick. Horst also authored the BYO article cited earlier.
