New answers tagged beer-styles
Here is the 2015 BJCP description which a dunkleweisse is judged against. Impression A moderately dark German wheat beer with a distinctive banana-and-clove yeast character, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish that encourages drinking. Aroma Moderate phenols ...
I'm with everyone else. 5-7 days. To get that super hoppy aroma though, I've only been able to get that by using a hop back with first-wort and dry-hopping (clone W. Coast ipa, greenflash). For less than $30 I built a hop back and filtered the wort through loose leaf hops of the same or similar variety I was already pellet-hopping, just prior to chilling, ...
You should be get a pretty good hop aroma with just dry hopping for the last couple of days in primary. That's always been my plan of attack and it's worked well compared to dry hopping at other periods of primary.
YMMV, but when we do it, we'll actually wait until primary is nearly finished before dry hopping. If you move to secondary, you could actually pull it off the yeast cake for re-use without getting a ton of hops stuck in your yeast. 4-7 days is good at the end of primary/beginning of secondary should get you want you're after. If you're looking for a HUGE ...
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