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Dunkel weisse

Dunkel weisse

Weizenbock • All Grain • 45 L

Yankee Doodle

Attempt at a Aventinus clone. The mash employs a 30 minute rest at 50,60, and 70 degrees celcious.

January 14, 2003 am 01:47am

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Ingredients (All Grain45 L)

  • 5 kg German 2-row Pils

    German 2-row Pils

  • 6 kg Belgian Wheat Malt

    Belgian Wheat Malt

    Malted wheat for use in Wheat beers.

  • 2 kg British Crystal 55°L

    British Crystal 55°L

    Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.

  • 0.4 kg Belgian Chocolate Malt

    Belgian Chocolate Malt

    Adds a nutty flavor, Brown Ales

  • 2 kg German Wheat Malt Dark

    German Wheat Malt Dark

    Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.

  • 0 kg Wheat Raw

    Wheat Raw

    Contributes glyco-proteins to enhance foam stability.

  • 30 g Hallertauer Mittelfrüher - 4.5 AA% whole; boiled 90 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 20 g Hallertauer Mittelfrüher - 4.5 AA% whole; boiled 30 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 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: 15 - German Wheat and Rye Beer

Subcategory: C - Weizenbock

Range for this Style
Original Gravity: 1.076 1.064 - 1.090
Terminal Gravity: 1.018 1.015 - 1.022
Color: 23.1 SRM 12 - 25
Alcohol: 7.7% ABV 6.5% - 8%
Bitterness: 11.4 IBU 15 - 30

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