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Big Dunkelweizen
Dunkelweizen • Extract • 5 gal
A BIG dark wheat beer from the old country.
January 17, 2002 am 10:32am
5.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 1/4 lbs
Belgian Black Roast
Belgian Black Roast
Adds a heavy roast flavor and dark color.
- 1/2 lbs
German Wheat Malt Dark
German Wheat Malt Dark
Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.
- 3 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 3 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1/2 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 3 tsp
BrewTek Super Food - (omitted from calculations)
BrewTek Super Food
-
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
Bring 3 qts of brewing water to 160 degrees. Steep grains covered for 45 minutes. Sparge with 3 more qts 160 water into kettle and top up to 6 gallons. Bring to rolling boil and dissolve malt extracts. Boil for 60 minutes adding hops at 30 and 10. Cool to 85 degrees as quickly as possible and aerate well. Pitch yeast (1 qt starter recommended). Primary ferment 4 - 7 days, secondary 5 - 12 days. 3/4 cup Corn Sugar for priming at bottling.
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: | 1.011 | 1.010 - 1.014 | |
| Color: | 19.0 SRM | 14 - 23 | |
| Alcohol: | 5.7% ABV | 4.3% - 5.6% | |
| Bitterness: | 17.7 IBU | 10 - 18 | |
Discussion
Very good results and recipe kind on the error prone beginner
2006-10-01 4:14pm
This turned out very good for me despite boiling off too much water (in my brand new full boil brew kettle) and not adding in water to compensate later on. I added more hops than the recipe called for (using up leftovers from prior brew), which probably helped balance things out in the end from a maltiness/hops perspective. My original/final S.G.'s were off and the brew ended up being ~6.75 ABV. Despite these errors, it is a very tasty brew (big hit at the party I took it to) and one that I would consider doing again.
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