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nuevo dunkel
Dunkelweizen • Partial Mash • 5 gal
my spin on the traditional german winter wheat.
March 2, 2006 am 10:08am
2.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .75 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 2 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 3 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 20 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Hallertau - 4.5 AA% whole; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Saaz - 5.0 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .25 oz
Cascade - 5.5 AA% pellets; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
White Labs WLP300 Hefewizen Ale
White Labs WLP300 Hefewizen Ale
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
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: | 1.011 | 1.010 - 1.014 | |
| Color: | 20.8 SRM | 14 - 23 | |
| Alcohol: | 4.9% ABV | 4.3% - 5.6% | |
| Bitterness: | 10.9 IBU | 10 - 18 | |
Discussion
IMHO
2007-01-14 12:56am
I brewed this back in October of 06. The exact dates elude me and I don't have my brew journal handy. I found the recipe to be a little strange at first and later realized that the only thing wheat about the beer was the yeast. I may give it another go in the future and modify this recipe. The gravity ended up being a little lower than posted and the beer itself was emtpy and light. I tried to spruce it up with some light DME for priming and that seamed to bring some life out of it. After it conditioned for a while in the bottle flavor seemed to come out more. If its to warm it will foam up and you'll have to let it sit for a while.
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