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Oberdorfer Dark Clone
Dunkelweizen • Extract • 5 gal
Adapted from Horst Dornbusch recipe in BYO - Sep/03, reduced bitterness level a bit - More like Oberdorfer Dark.
August 23, 2003 am 09:12am
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- .5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .3 lbs
Caramel Wheat Malt
Caramel Wheat Malt
For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
- .1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 6.5 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- .75 oz
Hallertauer Mittelfrüher - 4.0 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- .75 oz
Hallertauer Mittelfrüher - 4.0 AA% pellets; boiled 30 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- .25 oz
SINAMAR color extract - (omitted from calculations)
SINAMAR color extract
-
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
Use Weyermann Bavarian Hefeweizen liquid extract & "dehusked" chocolate malt. Bring grains slowly (30min) up to 170F in .5 G water, rinse with .5 G 165F water, add extract, bring vol to to 2.5 G, boil and add bittering hops (60min), add flavor hops last 30 min of boil. Add 1tsp Irish moss last 15 min. Cool & add to 3 Gal cool water to end at 5 Gal @ 68F. Pitch yeast, and lower temp (over 2-3 days) to 45F and ferment. After 1 wk from pitching, rack and let temp come up to room temp (70F) for 2-3 days, add 1Qt of sterile wort that was saved, and bottle condition for 1-2 wks, then cold condition @ 45 F for at least 2 Wks. Adapted from BYO Sept/03, Pg 20.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: B - Dunkelweizen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 14.5 SRM | 14 - 23 | |
| Alcohol: | 5.4% ABV | 4.3% - 5.6% | |
| Bitterness: | 18.5 IBU | 10 - 18 | |
Discussion
Nice beer.
2008-04-26 5:47pm
This was a very nice dark-wheat beer (#50)
Post a Comment
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