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Dinkel Dunkel Horstweizen Batch CD 110
Munich Dunkel • All Grain • 6 gal
A dark wheat that even my wife likes.
May 5, 2003 am 10:21am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 5.0 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 6.0 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .5 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- .25 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- .5 lbs
Rice Flaked
Rice Flaked
Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
- 1.0 oz
Tettnanger - 4.9 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 4.9 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 4.9 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. '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.
Notes
Bring strike water to 170F. Mash in and adjust temperature to 153F. Cover mash and let sit for 45 minutes. Bring temperature to 170F for 10 minutes. Test for conversion. Bring sparge water to 170F. Sparge for 45 minutes. Collect enough wort for 8 gallons. Bring to boil and add hops per recipe. Ferment at 60F to 68F for 5 - 7 days, then transfer to carboy for 1 -2 weeks @65-70F. Mature 2-3 weeks @ 45-50F and carbonate to 2.4 to 2.6 vol. (15# @ 45F). Serve at 45-50F.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: B - Munich Dunkel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 23.3 SRM | 14 - 28 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.6% | |
| Bitterness: | 27.0 IBU | 18 - 28 | |
Discussion
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