Author Topic: Dampfbier  (Read 7812 times)

Offline ghumphrey

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Re: Dampfbier
« Reply #15 on: September 21, 2011, 04:26:09 PM »
Think I'll try this one as well, possibly with some Danstar Munich that I've got sitting around.

Offline nateo

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Re: Dampfbier
« Reply #16 on: September 22, 2011, 05:41:49 AM »
I made a Dampfbier with mostly pils malt, and a bit of special B for color. Next time I'll leave out the special B. It was a good beer, but I think the cara flavor was too much.
In der Kürze liegt die Würze.

Offline vista

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Re: Dampfbier
« Reply #17 on: September 22, 2011, 06:37:47 AM »
is this supposed to be a lighter dunkelweizen? looks tasty
Take it easy...

Offline nateo

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Re: Dampfbier
« Reply #18 on: September 22, 2011, 07:04:18 AM »
is this supposed to be a lighter dunkelweizen? looks tasty

It's a 100% barley beer fermented with a weizen yeast.
In der Kürze liegt die Würze.

Offline kahtoh

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Re: Dampfbier
« Reply #19 on: June 19, 2017, 05:53:45 PM »
On April 26, 2017 I brewed an all grain Dampfbier.
3 lbs Munich malt 20L
7 lbs. Pilsner malt
.5 oz Warrior hops 18.9% 20 mins boil
1 oz. Saaz 2.2% 5 mins boil
Wyeast 3333 - German Wheat
4 oz. table sugar - partial prime (see below)

Mash in: 15 qts. of water at 165 F.
Held 152 F. for one hour.
Heat to 168 F and hold  15 mins.

Sparge 3 times with 4 qts. 168 F.

Chill and add 2 qts. water to make about 5 gals. sp g. 1.055 @ 78 F.

Pitch.

5/5 Move to secondary.

5/6 sp g. 1.010 @ 68 F.

5/12 Transfer to Corny keg. Add 4 oz. cane sugar. CO2 @ 12 psig.

5/17 First taste; not a lager; not a wheat beer. Subtle nuances of both.


Offline chumley

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Re: Dampfbier
« Reply #20 on: June 20, 2017, 08:52:03 AM »
Nice.  WY3333 is a great hefe yeast.  I don't know why more people don't use it.

Offline JJeffers09

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Re: Dampfbier
« Reply #21 on: June 21, 2017, 12:17:16 PM »
Not that what you proposed wouldn't make awesome beer, but the history of dampfbier is what pulled me in to give one a shot.

Forrest brewed, crude hops, bad barley malt, terrible water, and weissbier yeast strains.

Sounded like Indiana water and backyard hops to me.  Throw in some Pilsner and flaked or raw barley for the 'poorly malted grain effect.  I truly loved the 94/6 Pils/Flaked Barley and the lowest AA hops you can find or backyard hops for whatever IBUs it tastes like to you.  I really have enjoyed seeing how this is unique every time I brew a batch up.
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