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Hacker Pschorr Weisse Dark
Dunkelweizen • All Grain • 19 L
Clone recipe
November 24, 2004 am 08:55am
0.0/5.0 0 ratings
Ingredients (All Grain, 19 L)
- 2 kg
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
- 2 kg
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 0.23 kg
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.33 kg
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.09 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 21.28 g
Styrian Goldings - 6.0 AA% whole; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 21.28 g
Styrian Goldings - 6.0 AA% whole; boiled 5 min
Styrian Goldings
Mild, pleasant.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: B - Dunkelweizen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 17.5 SRM | 14 - 23 | |
| Alcohol: | 4.9% ABV | 4.3% - 5.6% | |
| Bitterness: | 21.4 IBU | 10 - 18 | |
Discussion
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