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Peste Noir
Dunkelweizen • All Grain • 57 L
February 27, 2002 pm 02:45pm
0.0/5.0 0 ratings
Ingredients (All Grain, 57 L)
- 4.5 kg
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 2.75 kg
German 2-row Pils
German 2-row Pils
- 4 kg
German Wheat Malt Dark
German Wheat Malt Dark
Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.
- 0.5 kg
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 2.75 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1 kg
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 25 g
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.
- 25 g
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 10 g
Strisselspalter - 3.2 AA% pellets; boiled 120 min
Strisselspalter
French variety related to Hallertauer.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: B - Dunkelweizen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.014 | |
| Color: | 19.7 SRM | 14 - 23 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 12.2 IBU | 10 - 18 | |
Discussion
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