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dunk
Dunkelweizen • All Grain • 5.5 gal
mashed at 150
December 19, 2010 am 11:02am
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 4 lbs
Munich TYPE II; Weyermann®
Munich TYPE II; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout
- 5 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .5 lbs
Vienna Malt; Weyermann®
Vienna Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
- .5 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
Weyermann CaraFoam®; Weyermann
Weyermann CaraFoam®; Weyermann
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer
- 1 oz
Saaz - 6.0 AA% whole; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 3068 Weihenstephan Weizen™
Wyeast 3068 Weihenstephan Weizen™
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.
Notes
brewed saturday dec 18
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: B - Dunkelweizen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 8.7 SRM | 14 - 23 | |
| Alcohol: | 5.6% ABV | 4.3% - 5.6% | |
| Bitterness: | 24.1 IBU | 10 - 18 | |
Discussion
very good
2011-02-09 7:46pm
Took a couple bottles to a coworker. He was based in Germany while in the Army. His words were "This is the closest to the weizens I used to drink when I lived in Germany". After a month in the bottle it has really melowed out .
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