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Slam Dunk
Dunkelweizen • Extract • 5 gal
Dunkelweizzen at it's best! This is by far my favorite Dunkel recipe....
March 2, 2007 pm 02:03pm
4.7/5.0 3 ratings
Ingredients (Extract, 5 gal)
- 2 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 0.5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 6.0 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.
- 1.0 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.5 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .5 oz
Hallertau - 4.5 AA% pellets; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Hallertau - 4.5 AA% pellets; 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 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
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.
Notes
Vigorous Fermentation first 72 hours...use blow-off.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: B - Dunkelweizen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.014 | |
| Color: | 21.3 SRM | 14 - 23 | |
| Alcohol: | 6.6% ABV | 4.3% - 5.6% | |
| Bitterness: | 53.2 IBU | 10 - 18 | |
Discussion
Tastes Excellent
2007-04-26 11:02am
This Dunkel really came out good. I have no idea why it reads off the bitterness chart though...it seems fine, and everyone I talk to say they think it's really good.
Insanely Tasty!!
2007-06-29 3:42pm
As predicted...this beer kicked ass!! My friends were sure to help themselves each and every time they came over. In fact, almost all of them said they'd definately buy this beer if it was in a store. I think next time it can do without the aroma hops, but all-in-all this is the best beer I've ever made.
Beautiful!
2007-09-13 8:23pm
Made this one recently but subbed out the LME for DME wheat and made the rest as is.. Beautiful.. Amazingly tasty. I like the slight bitterness that the NB hops add as opposed to some of the german style hops. This really was a great beer.. Wish I could have saved it longer but this one went very quick with my friends!
Slam Dunk II
2007-10-20 12:49pm
I'm making it again...only using Hallertau hops only. I made an american wheat with just Hallertau once and it came out amazing...interested in seeing how it will stand up against a dunkel extract and malt recipe. .7oz @60 .4oz @30.
This Recipe Rocks!
2008-02-19 1:12pm
I brewed this recipe exactly as it is listed here except i added 1 teaspoon of gypsum during the boil. Fermented for 10 days, bottled, and let it age for 2 weeks, it was definitely the best brew I've done so far (still a newbe) but it went really quick, getting ready to do 2 more batches.
This is a fantastic Extract Brew!!
2009-10-26 11:35am
Brewed it 5 weeks ago, Broke it out for a small gathering 2 days ago almost gone already! I am ordering ingrediants today for another batch!!
Good session beer
2017-06-02 6:36pm
Great session brew. Most comments say drank after a few weeks but I found 3 months in a keg was the sweet spot. Anything before that and it was just not as tasty as it should have been. 2 weeks in Primary, no secondary, direct to the keg, and please do watch the fermentation, it is brutal and you WILL NEED a blowoff.
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