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Hot Diggity Dunkel
Dunkelweizen • Partial Mash • 5.5 gal
Dunkelweizen
October 31, 2006 pm 03:46pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 2 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1.5 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- .06 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- .06 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 2.25 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.
- 2.5 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .8 oz
Hallertau - 4.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
White Labs WLP380 Hefeweizen IV Ale
White Labs WLP380 Hefeweizen IV Ale
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
Notes
Dough in - 122 to 125 F. Stir every 5 min. or so for 30 min. Raise to 153F for 30 min. Sparge. Pitch yeast and ferment , mid- to high 60F until done, approx 10 days
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: B - Dunkelweizen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 13.6 SRM | 14 - 23 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 14.4 IBU | 10 - 18 | |
Discussion
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