Dan Gordon #4?

[TheDarkSide]

Will Dan Gordon be making another appearance on the BN soon?

[Fritz Eye]

he would be great on a "You Can Brew It" episode.

[breyton]

he would be great on a "You Can Brew It" episode.

Hell Ya... great idea.

[Bugeater]

Hell yeah! I'm sitting here drinking a dunkelweissen made from the recipe he gave on the last show. It turned out great! I'd like to send a couple bottles to that show to see just how close I came.

Wayne

[PseudoChef]

Hell yeah! I'm sitting here drinking a dunkelweissen made from the recipe he gave on the last show. It turned out great! I'd like to send a couple bottles to that show to see just how close I came.

Wayne

I think that would be great - I love a good Dunkelweizen. I would assume JZ, Tasty, and Shat are trying to grind out beers and having a listener-driven CYBI would help alleviate some of that strain. I'm pretty sure the Dan would help out as well.

[grod]

...and given enough time (with consideration given to Dan's family commitments) I'm sure he could even have a go at brewing a small batch of his own beer, on a home brew scale, for comparison.

McShat could even throw down the glove in a duel type challenge and really test the big fella's intestinal fortitude and "get it on" UFC style. That, my friend, would be good radio.

love

g

[Fred69]

Hell yeah! I'm sitting here drinking a dunkelweissen made from the recipe he gave on the last show. It turned out great! I'd like to send a couple bottles to that show to see just how close I came.

Wayne

Was that recipe ever posted on the site? I've got a partial recipe from the episode but it's not real complete.
Does somebody have that?

[Bugeater]

Was that recipe ever posted on the site? I've got a partial recipe from the episode but it's not real complete.
Does somebody have that?

Here is what I wrote down and brewed. I've never had the original but this one turned out damned good.

Bugeater-Gordon Biersch Dunkelweisen

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-B German Wheat and Rye Beer, Dunkelweizen

Min OG: 1.044 Max OG: 1.056
Min IBU: 10 Max IBU: 18
Min Clr: 14 Max Clr: 23 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.88
Anticipated OG: 1.056 Plato: 13.89
Anticipated SRM: 18.4
Anticipated IBU: 17.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 7.00 Gal
Pre-Boil Gravity: 1.044 SG 11.02 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
--------------------------------------------------------------
16.8 2.00 lbs. Munich Malt(light) America 1.033 10
16.8 2.00 lbs. Pale Malt(2-row) Great Britain 1.038 4
42.1 5.00 lbs. Dark Wheat Malt Germany 1.039 8
18.9 2.25 lbs. Wheat Malt America 1.038 2
2.6 0.31 lbs. Chocolate Wheat Malt Germany 1.030 413
2.6 0.31 lbs. CaraWheat France 1.035 46

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
------------------------------------------------------------------
1.00 oz. Tettnanger Tettnang Whole 4.50 17.8 60 min.


Yeast
-----

WYeast 3056 Bavarian Wheat

Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 11.88
Water Qts: 17.81 - Before Additional Infusions
Water Gal: 4.45 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 149 Time: 90
Mash-out Rest Temp : 180 Time: 5
Sparge Temp : 170 Time: 0


Total Mash Volume Gal: 5.40 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

dough in at 122° for 20 minutes. Decoct to raise to 144° and rest for 20 minutes. Raise to 154° for another 20 minutes.