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T-Boone's Dunkel-Rye-Zen
Dunkelweizen • All Grain • 5.5 gal
1st attempt at a dunkel
June 25, 2012 pm 04:59pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 4 lbs
Canadian 2-Row Malt; Canada Malting
Canadian 2-Row Malt; Canada Malting
Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.
- 6 lbs
White Wheat Malt; Canada Malting
White Wheat Malt; Canada Malting
Made with superior grade white wheat for the production of traditional German Wiessbier and American Wheat Beer. This malt can also be used for added head retention and mouth-feel in ay beer.
- 1 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 0.25 lbs
Chocolate Wheat Malt
Chocolate Wheat Malt
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
- 0.75 lbs
Caramel Munich 60L; Briess
Caramel Munich 60L; Briess
Caramel, roasted, malty flavor. Characteristics & Applications: • Caramel Munich 60L is a caramel malt that adds rich amber to red color. • Excellent in IPAs, Pale Ales, Oktoberfests and Porters. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.69 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.5 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Perle - 8.2 AA% pellets; boiled 30 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: B - Dunkelweizen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.014 | |
| Color: | 17.5 SRM | 14 - 23 | |
| Alcohol: | 5.9% ABV | 4.3% - 5.6% | |
| Bitterness: | 20.7 IBU | 10 - 18 | |
Discussion
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