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Dunkelweizen • All Grain • 5 gal
my new effort
January 10, 2008 am 05:54am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 3 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 3 lbs
German Wheat Malt Dark
German Wheat Malt Dark
Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.
- 3 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .25 lbs
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.
- .75 oz
Hallertau - 4.5 AA% pellets; 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.
- .25 oz
Hallertau - 4.5 AA% pellets; boiled 10 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0 oz
Czech Saaz - 3.2 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. 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: | 1.011 | 1.010 - 1.014 | |
| Color: | 18.9 SRM | 14 - 23 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 16.8 IBU | 10 - 18 | |
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