A good friend of mine originally exposed me to an amazing beer from New Glarus Brewing called Dancing Man Wheat. This beer, while outside of the OG specification for a traditional hefeweizen is an amazing example of the style. New Glarus’ weizen yeast strain and their processes restrain the over-the-top banana and bubblegum character that dominate most homebrew versions of the style. Instead, it has a great spice character of cinnamon and clove which complement its smooth and creamy mouth feel. In addition, I pick up an almost tropical fruit note, likely a yeast derived flavor.
For this recipe I started with a few things I knew about the beer (like the percentage of oats I took from Brewing with Wheat by Stan Hieronymus) as well as other theories about the way New Glarus brews. I then critically tasted the beer, researched hefeweizen brewing techniques, and brewed my initial batch. After the initial batch, I made a few recipe tweaks, lowered the OG to better fit the style guideline, and then rebrewed using a yeast culture I grew from the bottle dregs of Dancing Man. While not a spot on clone, this beer is very much in the same family as New Glarus’ beer, and is absolutely delicious.
Volume: 5.74 Gallons
Original Gravity: 1.054
Terminal Gravity: 1.007
Color: 8.97 SRM
Efficiency: 68% (tweak recipe to match efficiency of your brew house)
Boil Length: 90 Minutes
6.5 lb (56.5%) Pale Wheat Malt; Weyermann
14 oz (7.6%) Unmalted Wheat
3 lb (26.1%) Bavarian Pilsner; Weyermann
12 oz (6.5%) Oats (Pregelatinized Flakes); Briess
2 oz (1.1%) Caramel Malt 40L; Briess
4 oz (2.2%) Honey Malt
Rice Hulls as Required
30 g (100.0%) East Kent Goldings (4.7%) – added during boil, boiled 60 m
1 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 15 m
.75 tsp Wyeast Nutrient – added during boil, boiled 10 m
1800ml starter of New Glarus Weizen Yeast – User Wyeast 3068 as a replacement
Carbon-filtered Seattle water which is very soft. All salts added to grist before mashing in.
2.0 g Gypsum (Calcium Sulfate)
6.0 g Calcium Chloride (Calcium Chloride)
2.0 g Epsom Salts (Magnesium Sulfate)
15 Minute Ferulic Acid Rest at 110° F
Pull Decoction to Raise to Saccharification Rest
40 Minute Saccharification Rest at 156° F
Pull Decoction to Raise to Mashout Rest
10 Minute Mashout Rest at 170° F
Sparge at 170° F and collect sufficient runnings to hit pre-boil volumes.
- Chill wort to 58° F and pitch yeast slurry.
- Set temp controller to 60° F and allow to rise to this temp.
- Ferment at 60-62° F until beer is 2-6 points from terminal gravity then raise temp to 68° F. Hold at 68° F for 2 days.
- Chill fermenter to 34° F and package. Bottle conditioning adds an authentic feel to this beer.
The beer brewed from this recipe has won as a BJCP Category 15a. Weizen/Weissbier:
- 2012 NHC First Round – 1st Place
Have you recently brewed this beer? Thinking about using 3638 instead of 3038. Also I won’t be doing an acid rest, will just add 3% acid malt. Your thoughts? I would also love to see a picture of this beer if possible. Thanks
Thanks for writing!
I’ve never used 3638, but I’m sure it would be delicious. The acid rest was more about creating feurlic acid which acts as a precursor for the production of clove-like phenolics by yeast in the beer — acid malt won’t really achieve the same effect. Unfortunately, I don’t have any pics, and have not recently brewed this.
I’m going to try to make this. Have you perfected the recipe further. It’s one beer I miss from when I lived in WI.