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Dunkel weisse
Weizenbock • All Grain • 45 L
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 Grain, 45 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 | |
Discussion
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