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Ed's Head Caramel Wheat--AG

Ed's Head Caramel Wheat--AG

Dunkelweizen • All Grain • 10.75 gal


A very tasty dark brown dunkel

April 17, 2013 at 09:55pm

0.0/5.0 0 ratings

Ingredients (All Grain10.75 gal)

  • 5 lbs Weyermann Carawheat®; Weyermann

    Weyermann Carawheat®; Weyermann

    German-grown top-quality wheat (2004 harvest). Product Characteristics: Nearly 100% level of caramelization. Adds creaminess, body, color, and some phenolic wheat flavors to top-fermented beers. Recommended Quantities: Up to 30% of total grain bill for wheat beers, up to 5% for pale ales, up to 15% for dark ales Suitability (beer styles): Ales: Hefeweizen, Dunkelweizen, top-fermented brews

  • .5 lbs Chocolate Wheat Malt

    Chocolate Wheat Malt

    Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.

  • 7 lbs Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • 10 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .75 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 1 oz Cluster - 13.0 AA% pellets; boiled 45 min


    Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.

  • Wyeast 3463 Forbidden Fruit™

    Wyeast 3463 Forbidden Fruit™

    From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability.

Style (BJCP)

Category: 15 - German Wheat and Rye Beer

Subcategory: B - Dunkelweizen

Range for this Style
Original Gravity: 1.054 1.044 - 1.056
Terminal Gravity: 1.013 1.010 - 1.014
Color: 19.7 SRM 14 - 23
Alcohol: 5.4% ABV 4.3% - 5.6%
Bitterness: 24.8 IBU 10 - 18




2013-04-17 10:08pm

I brewed this one on 4/9, and after checking it in the secondary tonight 4/17, its at 1.012, so I figure its done...I'll wait until the weekend to keg it up. I actually split the batch and did half with the forbidden fruit yeast and half with the belgian ardennes. They are different in that one is highly flocculent and the other is low floc. So I am hoping to see somewhat of a difference between the two beers. I had a taste of the ardennes yeasted one and it is very nice!!!!! Will update more as progress is available Ed



2013-04-20 11:01pm

I didnt actually use cluster, I used galaxy, it just wasn't in the drop down menu as a choice,,,and it was 13% alpha

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