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Chasing the Grail

Chasing the Grail

Dunkelweizen • All Grain • 5.5 gal


I had this awsome brew one time and am attempting a clone.

May 6, 2007 at 08:26am

4.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 5 lbs 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

  • 5 lbs Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • .25 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .5 lbs American Caramel 20°L

    American Caramel 20°L

    Provides color, body, and contributes to foam retention and beer stability.

  • 2 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • .6 oz Tettnanger - 4.7 AA% pellets; boiled 45 min


    Mild, slightly spicy. 'Noble'.

  • .5 oz Hallertau - 4.8 AA% whole; boiled 45 min


    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • .5 lb Rice Hulls - (omitted from calculations)

    Rice Hulls

  • 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: 1.057 1.044 - 1.056
Terminal Gravity: 1.013 1.010 - 1.014
Color: 15.4 SRM 14 - 23
Alcohol: 5.8% ABV 4.3% - 5.6%
Bitterness: 18.5 IBU 10 - 18



So far, so good

2007-05-06 8:31am

I brewed it yesterday. Mashed @ 143 degrees for 30 min Raised to 155 with two gallons of boiling water for 30 minutes. Sparged with 2 gallons. Made a yeast starter 2 days prior. This yeast has lag time


Thumper tube required

2007-05-06 7:33pm

It has been a long time since I used one but I am fermenting in a 6.5 gallon carboy and still needed a thumper tube. I guess the yeast was hungry.


It's finally in the keg

2007-06-17 9:13am

This beer is a 9.5 out of 10 on my scale. Only because it isn't quite as good as I remember drinking in 2000. I am very proud of this one as I think anyone who brews it would be. If you decide to brew it, remember you will need a lot of headspace in your primary fermentor.


This Beer Rocks

2007-09-08 9:26pm

This has to be the best beer I have ever brewed and I have brewed some pretty good stuff. I have already ordered the stuff to make it again. Usually when I make a recipe the second time I change some things... not with this one.



2008-06-20 3:51pm

I havn't had the beer yet but I can't wait to try it!

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