Final (Korean!) Brewday: Wonmisan Last Hurrah Hoppy Weizen / Wonmisan Kitchen Sink Dubbel

Well, that’s it. Things are winding down, and it’s time to stop making new beer. I’m selling my gear to my friends Rowan and Ian, who will be remaining in Korea for a while a brewing up a storm, but I figured I might as well use up my remaining malt and adjuncts as best I can.

So, yes, my last brew in Korea is a double-batch kitchen-sink type brew, made at the last minute. I did everything I could to use up all my remaining malt, hops, and adjuncts, and just went ahead and made brews that could work with the two live yeast cakes I have on hand: a Belgian yeast, and a weizen.

As usual, my hopville recipes for this are a mess because it’s a split batch. However, this should give you some idea of the grist, and this outlines the hop schedule for the hoppy half.

And just for posterity’s sake, this was:


  • 2.8 kg Wheat Malt
  • 2.8 kg Vienna Malt
  • 0.95 kg Munich Malt
  • 0.5 Carapils
  • 0.25 Biscuit Malt
  • 0.25 Carahell
  • 0.1 Belgian Special B

(To my annoyance, I forgot to add the flaked barley to the mash, however. I don’t know how I managed to do that, but I did! Ah well…)

The hopping  for the Dubbel half, was simple: 25 grams of US Saaz at 60 minutes, for probably about 20-ish IBUs. I went ahead and added 0.35 kg of dark, rich date syrup, and 0.45kg of D-180 dark candi syrup. I also added a fistful of freshly crushed coriander at fifteen minutes before the end of the boil.

The hopping for the hoppy-weizen half of the beer is a little more complicated.

Bittering (60 minutes):

  • 25 grams of Cascade
Hop Stand (30-minute post-boil soak):
  • 28 grams Citra
  • 28 grams Simcoe
  • 20 grams Sorachi Ace
Dry Hop (7 days):
  • 28 grams Bramling Cross
  • 28 grams Hallertau Mittelfruh
  • 28 grams Kent Golding

As you can see, that truly is a kitchen-sink approach to hops. I decided to try out the hop stand technique after my friend Rowan demonstrated it for us on Sunday, and I’m rather amazed at how well the hops melded, flavor-wise. The wort is really quite nice, and I have to stop myself from constantly taking gravity samples as an excuse to taste it.

The wort came out a goldish-copper color, and probably would be gorgeous if it ever clarified… but since this is a very wheaty beer, fermented with weizen yeast, that’s unlikely to happen. I’ll be bottling all of it in a couple of weeks, and sharing it for the last few weeks of our stay in Korea. Should be a nice way to say goodbye to friends, our apartment, and to homebrewing in Korea!

And as for the Dubbel, I figure some of it I’ll enjoy in late February; the rest, I suppose, might become goodbye presents, though I may sneak a bottle or two into my luggage when we do go, if it’s as good as I hope…

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