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Hawks hefty
Dunkles Weissbier • Extract • 5 gal
Just tried this and it’s great
August 22, 2019 pm 09:27pm
5.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 1 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .1 lbs
Chocolate Malt; Breiss
Chocolate Malt; Breiss
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 3 lbs
Light; John Bull
Light; John Bull
Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.
- 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 oz
Goldings - 5.0 AA% whole; boiled 60 min
Goldings
Mild. Slightly flowery.
-
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.
Style (BJCP)
Category: 10 - German Wheat Beer
Subcategory: B - Dunkles Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.044 - 1.057 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.014 | |
| Color: | 15.0 SRM | 14 - 23 | |
| Alcohol: | 5.3% ABV | 4.3% - 5.6% | |
| Bitterness: | 17.6 IBU | 10 - 18 | |
Discussion
Hawks hefty
2019-11-21 7:21am
I brewed this an number of time. I love it as well as my friends.
brew
2021-12-25 12:11pm
How long and what temperature do you cook and how long do you boil
Post a Comment
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