You brew your own beer? Dampfbier day! – BIAB

Today I am brewing a Dampfbier. What is a Dampfbier you ask? According to the German Beer Institute (http://tinyurl.com/6ksmp7t):
“Dampfbier (literally: steam beer) is a centuries-old style from the region of the Bavarian Forest, the southeastern portion of Bavaria, near the Czech border. It is an all-barley ale, usually deep golden to light amber in color, with a unique feature: It is warm-fermented with Weissbier yeast at a temperature above 70°F (21°C), which gives the beer a slightly phenolic aftertaste. Brewed mostly in the summer, it is medium-bodied, very mildly hopped, and low in effervescence.”

I’ll be fermenting this in my cellar which is just above 70F during the summer. I’m using 2-six gallon buckets to ferment as it is suggested to have 33% headspace for the violent fermenting yeast I am using, Weihenstephan Weizen™ by Wyeast http://www.wyeastlab.com/com_b_yeaststrain_detail.cfm?ID=135. I’ll be rinsing the yeast and pitching a Roggenbier onto the yeast cake to take advantage of overpitching this yeast which results in low ester production.

Roggenbier? Well that’s a German Rye Beer. According to the German Beer Institute:
Roggenbier is a medieval ale usually made from a grain bill of about half barley malt and equal portions of wheat and rye malts. Today, a Roggenbier may be either an ale or a lager. Modern renditions of the brew have about 5 to 5.5% alcohol by volume. Rye ales are mildly hopped, which allows the grain flavors to be dominant. Filtration appears to be optional in a rye ale and many, such as the Paulaner (depicted right) are “naturtrüb,” meaning naturally turbid. A yeast-turbid Roggenbier is more authentic, considering that the style had been around long before beer filtration was invented in 1878.”

I could not find much about Dampfbier out there so I cobbled a recipe together, loosely basing it on a Kolsch figuring that might be fairly reasonable. I have a feeling this is like table beers where there really wasn’t a recipe beyond some barley, some toasted for color, whatever hops were available, and whatever wheat yeast they could scrounge up. Here is my recipe:

Recipe: Dampfbier
Brewer: Scott Schluter, Two If By Sea
Asst Brewer: Mark Coogan, Beer the Triangle
Style: Dampfbier
TYPE: All Grain

Recipe
————————–
Batch Size: 5.50 gal
Boil Size: 8.00 gal
Estimated OG: 1.053 SG
Estimated Color: 10.5 SRM
Estimated IBU: 19.5 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
————
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 70.00 %
2.00 lb Munich Malt (9.0 SRM) Grain 20.00 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 10.00 %
1.00 oz Hallertauer Hersbrucker [4.00 %] (60 min)Hops 14.1 IBU
0.25 oz Vanguard [5.50 %] (60 min) (First Wort HoHops 5.3 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Total Grain Weight: 10.00 lb

Mash Schedule: Brew In A Bag
6 Gallons mash with 1-1/3 tsp CaCl @ 152F for 90 minutes
2 gallons rinse @ 165F to loosen up the sugars

This recipe can be found and purchased at Brewmaster’s Warehouse if you want:

Volume/water calculations
10# of grain @ 0.05 gallons/# absorbed = 0.5 gallons
Final volume = 5.5 gallons
2 gallons/hour boiloff @ 1 hour = 2 gallons
Total water needed = 8 gallons
I’ll keep 2 gallons out for the rinse.

The Mash

Heating the strike water


Mashing away


Done mashing


Another mash closeup


Just about boil


Boil started


Chilling


Split between 2 fermenters to provide the minimum 33% headspace

Thanks for the company Beer the Triangle!

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2 responses to this post.

  1. […] You brew your own beer? Dampfbier day! « Littlehouseonthesandpit's … You brew your own beer? Dampfbier day! Posted July 17, 2011 by littlehouseonthesandpit in beer, BIAB. Leave a Comment. Today I am brewing a Dampfbier. What is a Dampfbier you ask? According to the German Beer Institute (): […]

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